I’m a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind.
—Shannon Dobos, Calgary, AB
Prep: 20 min. + chilling • Makes: 3 dozen
3/4 cup butter, cubed
3 cups Oreo cookie crumbs
2 cups sweetened shredded coconut
1/2 cup cream of coconut
FILLING
1/3 cup butter, softened
3 Tbsp. cream of coconut
1/4 tsp. coconut extract
3 cups confectioners’ sugar
1 to 2 Tbsp. 2% milk
TOPPING
1 1/2 cups semisweet chocolate chips
4 tsp. canola oil
3 Mounds candy bars (1 3/4 oz. each), coarsely chopped, optional
1. Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes.
2. For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners’ sugar and enough milk to reach a spreading consistency. Spread over the crust.
3. For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.
Per bar: 229 cal., 13g fat (8g sat. fat), 15mg chol., 124mg sod., 28g carb. (23g sugars, 1g fiber), 1g pro.