Gooey Nanaimo Bars

Bottom Layer: 

• 1/2 cup butter, room temperature 
• 1/4 cup sugar 
• 1/3 cup unsweetened cocoa powder  
• 1 large egg, lightly beaten 
• 1 teaspoon pure vanilla extract 
• 2-1/4 cups graham cracker crumbs
• 1-1/4 cup sweetened coconut flakes
• 1 cup walnuts, coarsely chopped 

Generously grease a 9 x 13 inch pan. In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (for about 1 minute-ish). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan (layer will be thin). Cover with plastic wrap and refrigerate until firm (about an hour). 

Middle Layer: 

• 1/3 cup butter, room temperature 
• 1/4 cup whole milk
• 3 tablespoons vanilla pudding powder 
• 1 teaspoon pure vanilla extract 
• 1/2 teaspoon coconut extract
• 3 cups powdered sugar 

In a large mixer bowl, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes). 

Top Layer: 

• 8 ounces high quality dark chocolate (at least 65% cacao)
• 2 tablespoon butter 
• White and Milk Chocolate Chips

Chop the chocolate into small pieces. Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling. Melt milk and white chips to decorate with drizzles and swirls of different colors.  Refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares. Keep refrigerated (or frozen!). 

Modified from JoyofBaking.com