|
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix |
| 1 | cup graham cracker crumbs |
| 1/2 | cup chopped nut topping or chopped walnuts |
| 1/2 | cup coconut |
| 1 | cup butter or margarine, melted |
| 1 | egg |
|
| 4 | cups powdered sugar |
| 4 | tablespoons vanilla instant pudding and pie filling mix |
| 1/3 | cup butter or margarine, softened |
| 1/4 | cup milk |
|
| 1 | bag (12 oz) semisweet chocolate chips (2 cups) |
| 1/4 | cup butter or margarine |
| 1. | Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes. |
| 2. | In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping. |
| 3. | In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes. |
| 4. | Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator. |
|
| "Using a cookie mix makes this traditional Christmas classic super easy! So now I make them all year round." |
|
| Canadian legend claims that the bar (chocolate crumb-base, layer of vanilla, covered in chocolate) originated in Nanaimo, Canada, in the 1950s. Although unsubstantiated, the story is that a local housewife submitted the recipe under the name "Nanaimo Bars" for a recipe contest. |
Nutrition Information:
270 ( 130); 14g ( 8g, 0g); 25mg; 150mg; 34g ( 0g, 26g); 1g 6%; 0%; 0%; 4% 1/2 ; 1 1/2 ; 0 ; 3 2