MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chocolaty Nanaimo Bars
Categories: Desserts. c, Chocolate, Nuts, Dairy
     Yield: 16 servings

   1/2 c  Butter; in cubes
   1/4 c  Sugar
   1/4 c  Baking cocoa
     1 lg Egg; lightly beaten
 1 1/2 c  Graham cracker crumbs
     1 c  Sweetened shredded coconut;
          - toasted
   1/2 c  Chopped pecans; toasted

MMMMM--------------------------FILLING-------------------------------
   1/2 c  Butter; softened
     2 tb Bird's custard powder or
          - instant vanilla pudding
          - mix
     2 c  Confectioners' sugar
     3 tb Half & Half cream

MMMMM--------------------------TOPPING-------------------------------
     1 oz White baking chocolate;
          - melted
     1 c  Semisweet chocolate chips
     1 tb Shortening

 Line bottom of a 9" square baking pan with parchment. In a small heavy
 saucepan, cook and stir butter, sugar and cocoa over medium-low heat
 until butter is melted. Remove from heat.

 In a small bowl, whisk a small amount of hot mixture into egg; return
 all to pan, whisking constantly. Cook 2-3 minutes or until mixture is
 just thick enough to coat a metal spoon and a thermometer reads at
 least 160o, stirring constantly. Remove from heat.

 Stir in cracker crumbs, coconut and pecans. Press into prepared pan.
 Refrigerate 30 minutes or until cold.

 For filling, in a large bowl, beat butter and custard powder until
 blended. Beat in confectioners' sugar and half-and-half until smooth.
 Spread over crust. Refrigerate, covered, 1 hour or until firm.

 For topping, fill a small resealable bag with melted white chocolate;
 set aside, keeping warm. In a microwave, melt chocolate chips and
 shortening; stir until smooth. Spread chocolate mixture evenly over
 filling.

 Cut a small corner in bag with white chocolate. Working quickly, pipe
 parallel lines over chocolate layer, spacing lines 1/4 to 1/2"
 apart. Working at right angles to the white chocolate lines, pull a
 toothpick back and forth across the pan, cutting through the piped
 lines to create a feather design.

 Refrigerate 10 minutes or until topping is just set (do not allow the
 chocolate to harden completely). Cut into bars. Store in an airtight
 container in the refrigerator.

 Recipe by Kelly McCulley, Des Moines, Iowa

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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