This makes an 11x15 inch pan, half the ingredients for a 9x9 pan.
Nanaimo Bars
4 1/2 sticks butter
1/2 cup granulated sugar
1/2 cup cocoa powder
2 eggs
2 tsp. vanilla extract
3 c. graham cracker crumbs
1 cup coconut flakes
1 cup walnuts or pecans
8 cups confectioners sugar
1/2 cup vanilla pudding powder
1/2 cup milk
1/4 cup white rum
6 oz. semisweet chocolate
6 oz. unsweetened chocolate
(Note: I use Ghiradelli unsweetened cocoa and Ghiradelli chocolate chips)
Also, I like a thicker vanilla custard layer than some recipes out there... if you do not prefer it that way, don't put all the custard on and adjust the amount when you make it again.
In the top of a double boiler combine 2 sticks of butter, the granulated sugar, cocoa, egg, and vanilla. Heat and stir over hot water until the butter has melted. (Alternately, to use the microwave: Combine the butter, sugar and cocoa and heat at 30% power until melted, stirring occasionally. When melted, add lightly beaten eggs and vanilla and stir until combined and smooth.) Remove from heat and add the crumbs, coconut, and nuts. Spread the mixture in an ungreased 11x15 pan and set aside.
Soften 2 sticks of the butter and mix with the confectioner's sugar. Combine the pudding mix powder, milk and rum and beat into the butter mixture. Spread over the prepared crust and refrigerate until the pudding has set.
Melt the chocolate with 4 Tbsp butter over low heat (or in the microwave at 30% power), carefully pour over the custard and spread smooth. Refrigerate until the icing is firm. Cut into squares using a sharp knife (cut slowly or you will crack the top chocolate layer).
Enjoy! If any of this does not make sense, let me know. I have not compiled my recipe before... I usually fly be the seat of my pants!