This version may claim roots in Alberta, but the original was said to be dreamed up in a kitchen in Nanaimo, British Columbia. Either way, they feature three delicious layers of absolute Canadian goodness.
—CAROL HILLIER CALGARY, AB
PREP: 25 MIN. + CHILLING • MAKES: 3 1/2 DOZEN
1/4 cup sugar
1/4 cup baking cocoa
3/4 cup butter, cubed
2 eggs, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped almonds, optional
FILLING
2 cups confectioners’ sugar
2 tablespoons instant vanilla pudding mix
1/4 cup butter, melted
3 tablespoons 2% milk
GLAZE
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1. Line an 8-in.-square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine sugar and cocoa; add butter. Cook and stir over medium-low heat until butter is melted.
2. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat.
3. Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set.
4. For filling, in a small bowl, beat the confectioners’ sugar, pudding mix, butter and milk until smooth; spread over crust.
5. In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into bars.