Nanaimo Bars - Week 10 of the 12 Weeks of Christmas Cookies

So another week has rushed by and look at me... two days late again!  But hey I'm not anything if not consistent!  This week I went looking for something a little different and remembered these great bars I tried last year for the first time ever!  These no bake 3 layer bars hail from British Columbia in Canada and are amazing!  The great cookie crust, butter cream filling, and chocolate glaze are to die for!

Nanaimo Bars

Crust
1/2 cup unsalted butter, room temperature 

1/4 cup white sugar
1/3 cup unsweetened cocoa
1 large egg, beaten
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup coconut
1/2 cup pecans, coarsely chopped

Butter Cream
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons heavy cream
2 tablespoons vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar

Chocolate Ganache
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

Butter or spray a 9 x 9 inch pan with a non stick spray. 

Crust

In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped pecans. Press the mixture evenly onto the bottom of the prepared pan. Cover and refrigerate until firm (about an hour).

Butter Cream

In an electric mixer, 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 cream. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Chocolate Ganache

In a double boiler, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate until the chocolate has set.