Esther Gould’s Nanaimo Bars

by Cori Gould

 

Ingredients:

2 cups Esther Gould’s Cookie Crumb
Crust
1/2 cup softened butter
1/4 cup butter, softened
3 tablespoons milk 

2 tablespoons instant vanilla pudding
2 cups confectioners (powdered) sugar
4 squares (oz.) semi-sweet chocolate
1 tablespoon butter

 

Preparation:

Base
1. Combine Esther Gould’s Finest Cookie
Crumb Crust with butter
2. Press into the bottom of a 9” square
pan.
3. Chill

Glaze
1. Partially melt chocolate and butter.
2. Remove from heat and stir until
melted.
3. Spread over custard layer.
4. Chill.
5. Makes 24 bars.

Filling
1. Combine butter, milk, and custard
powder.
2. Blend in confectioner's sugar.
3. Spread over base.
4. Chill at least 15 minutes.