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crust chocolate butter graham cracker crumbs pecans filling vanilla pudding butter boiling water powdered sugar layer chocolate cream
Viewed: 30 - Published at: 3 years agoIngredients
- Crust
- 3 ounces unsweetened chocolate
- 1/2 cup butter
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans (or 1/4 cup of each if desired) or 1/2 cup coconut (or 1/4 cup of each if desired)
- Filling
- 1 (3 ounce) package instant vanilla pudding
- 1/3 cup butter, softened
- 1/3 cup boiling water
- 2 cups powdered sugar
- Top layer
- 3 ounces semisweet chocolate
- 1/2 cup cream
Method
- To make the crust, in a microwave safe mixing bowl, melt together 1 stick of butter and the unsweetened chocolate in the microwave oven 30 seconds at a time, stirring every 30 seconds till melted.
- Then add the graham cracker crumbs and nuts and/or coconut and stir until blended.
- Press into a 9 inch square pan and chill until firm.
- Then make the filling by combining the pudding powder, 1/3 cup butter, boiling water, and powdered sugar using a mixer or food processor.
- Spread this over the chilled crust and refrigerate for an hour while making the top layer.
- Melting together the semi sweet chocolate and cream in a microwave safe bowl, 30 seconds at a time, stirring in between until melted and mixed well.
- Spread evenly over the chilled bars and refrigerate until firm then cut into bars.
- Cover and store refrigerated.
