Holiday Nanaimo Bars
By: Four Seasons Ho...
Published: Sunday, December 6, 2009 - 8:58am

Ingredients




Ingredients for bottom layer 
1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup shredded coconut (sorry, coconut haters: this is not optional)
Ingredients for middle layer 
1/2 cup unsalted butter
2 tablespoons cream or half and half
2 tablespoons pistachio pudding powder mix (such as jell-o)
2 cups confectioners' sugar
1/2 teaspoon salt
Ingredients for top layer 
4 ounces white chocolate
2 tablespoons unsalted butter
1/2 cup unsweetened dried cherries, for garnish

Preparation

1 Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour. 2 Prepare the middle layer. Cream the butter, cream, instant pudding powder, salt, and confectioners' sugar together, beating until the mixture is light and fluffy. If the pistachio pudding mix hasn't made it quite as green as you'd like, add a drop of green food coloring to the mixture and beat until fully incorporated and smooth. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid. 3 Prepare the top layer. Melt chocolate and butter slowly over low heat. Once fully melted and incorporated, remove from heat and allow to solidify to the point where it is thick but still pourable. Pour over second layer as quickly as you can so that the middle layer doesn't begin to melt. Scatter the dried cherries on top. 4 Let the bars cool for at least one hour in the refrigerator before serving.

About


Note: This recipe was submitted by Jessie Oleson to the Four Seasons Hotel Seattle's Ultimate Holiday Cookie Contest.
The Holiday Nanaimo Bar! This festive take on the decadent treat is just as delicious and rich as the original, but with a holiday twist!  Not only does it get an intriguing flavor from tart, sweet cherries combined with rich almonds and pistachio flavoring, but it also gets a gorgeous holiday-hued makeover!