Oh are you in for a treat! Several of My sweet Blended Blog sisters are from Canada so when we went on our blogger trip to Toronto last year, they introduced us sweets loving Americans to the utterly scrumptious Nanaimo Bar, a Canadian sweet treat staple. I was hooked! Oh that creamy filling! In true Andrea Fall Style, I thought mmmm, let’s add some pumpkin to this and wowzers, a new pumpkin concoction was born. Now, it’s just a little ole 3rd cup so if you don’t want your Nanaimo bars to be pumpkin, just omit. BUT if you’re a pumpkin lover like me and loved my past two years of Pumpkin Palooza, then I bet you’ll love these rich, decadent treats!
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In honor of yesterday been the Canadian Thanksgiving and several of them heading out on a trip South To Hilton Head & Savannah in a few days, I thought this week was the perfect one to celebrate the Nanaimo Bar! I sure will miss those babes this week!
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What you'll need
Pumpkin Nanaimo Bars
INGREDIENTS
Bottom Layer
1/2 cup salted butter
1/3 cup light brown sugar
3 Tbsp Cocoa Powder
1 large egg, slightly beaten
2 teaspoons vanilla extract
1 3/4 cup graham cracker crumbs
3/4 cup sweetened shredded coconut (optional)
1/2 cup finely chopped pecans
Filling
1/3 cup butter, softened
1/4 cup heavy cream
1/3 cup pumpkin purée
2 Tbsp custard powder or vanilla instant pudding
3 cups powdered sugar
Top Layer
8 oz semi-sweet chocolate chips
4 Tbsp salted butter
DIRECTIONS
For the Base Layer: Melt butter in saucepan over medium heat. Remove from heat and add in brown sugar and cocoa powder, stir until combined. Quickly stir in beaten egg and Return to heat for 1-2 minutes stirring the entire time. Remove from heat, stir in vanilla, then add graham crackers, coconut and pecans. Mix well, press mixture into bottom of a buttered 9x9 or 11x7 baking dish. Cover and place in refrigerator for 30 minutes. To prepare the filling: In a large mixing bowl, beat butter, heavy cream and vanilla pudding mix (or custard powder) until fluffy. Add pumpkin and beat until just mixed. Add powered sugar and beat until smooth, about a minute. Spread mixture over base layer and refrigerate for another 30 minutes. For top layer: After removing pan from refrigerator, melt chocolate chips and butter in a double broiler or microwave until just melted. Quickly spread on top filling layer. Chill in refrigerator until chocolate has set, about 10 minutes. Cut into bars and store in airtight container.
**Note, omit the pumpkin for regular Nanaimo Bars
**Note, omit the pumpkin for regular Nanaimo Bars
Chocolate and creamy pumpkin heaven!!
HAPPY TASTY OCTOBER TUESDAY!
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xoxo
xoxo
