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<blockquote data-quote="moreluck" data-source="post: 789450" data-attributes="member: 1246">Nanaimo Bars&nbsp;What You Need&nbsp;1-1/2 cups HONEY MAID Graham Cracker Crumbs &nbsp;&nbsp;1 cup BAKER&#039;S ANGEL FLAKE Coconut &nbsp;&nbsp;1/2 cup chopped PLANTERS Walnuts &nbsp;&nbsp;6 squares BAKER&#039;S Semi-Sweet Chocolate, divided &nbsp;&nbsp;1/2 cup butter or margarine &nbsp;&nbsp;1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding &nbsp;&nbsp;1/3 cup butter or margarine, softened &nbsp;&nbsp;1/3 cup boiling water &nbsp;&nbsp;2 cups powdered sugar &nbsp;&nbsp;1 Tbsp. butter or margarine &nbsp;&nbsp;&nbsp;Make It&nbsp;&nbsp;&nbsp;&nbsp;MIX crumbs, coconut and nuts in medium bowl. Microwave 2 chocolate squares and 1/2 cup butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec.; stir until chocolate is completely melted. Add to crumb mixture; mix well. Press onto bottom of 9-inch square pan. Refrigerate until ready to use. BEAT dry pudding mix, 1/3 cup softened butter and boiling water in large bowl with mixer until well blended. Gradually beat in sugar; spread over crust. Refrigerate 15 min. MICROWAVE remaining chocolate squares and 1 Tbsp. butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Carefully spread over pudding layer. Refrigerate several hours or until firm before cutting into bars. Keep refrigerated.</blockquote>

[QUOTE="moreluck, post: 789450, member: 1246"] Nanaimo Bars [B]What You Need[/B] 1-1/2 cups HONEY MAID Graham Cracker Crumbs 1 cup BAKER'S ANGEL FLAKE Coconut 1/2 cup chopped PLANTERS Walnuts 6 squares BAKER'S Semi-Sweet Chocolate, divided 1/2 cup butter or margarine 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1/3 cup butter or margarine, softened 1/3 cup boiling water 2 cups powdered sugar 1 Tbsp. butter or margarine [B]Make It[/B] [B]MIX [/B]crumbs, coconut and nuts in medium bowl. Microwave 2 chocolate squares and 1/2 cup butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec.; stir until chocolate is completely melted. Add to crumb mixture; mix well. Press onto bottom of 9-inch square pan. Refrigerate until ready to use. [B]BEAT [/B]dry pudding mix, 1/3 cup softened butter and boiling water in large bowl with mixer until well blended. Gradually beat in sugar; spread over crust. Refrigerate 15 min. [B]MICROWAVE [/B]remaining chocolate squares and 1 Tbsp. butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. Carefully spread over pudding layer. Refrigerate several hours or until firm before cutting into bars. Keep refrigerated. [/QUOTE]

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