If you read my post from Wednesday, you’d know I just returned home after spending a few days in Canada. Today I’m making Nanaimo Bars into small tarts. Traditionally they are made up of three layers and don’t require to be baked.

Ingredients

Crust

  • ½ cup Unsalted Butter
  • ¼ cup Sugar
  • 5 tablespoons Cocoa Powder
  • 1 Egg
  • 1 teaspoon vanilla
  • 1½ cups Graham Cracker Crumbs
  • 1 cup Unsweetened Shredded Coconut
  • ½ cup Chopped Walnuts

Filling

  • ⅓ cup Unsalted Butter, softened
  • 1 box Instant Vanilla Pudding Mix
  • ¼ cup Milk
  • 3 cups Powdered Sugar

Topping

  • 12 oz Semisweet Chocolate Chips
  • 2 tablespoons Unsalted Butter

Directions

  1. In a large nonstick skillet on a medium low heat, beat melt the butter for the base. I did this on a lower heat because in the next step it will burn if it’s too hot. Now add in the sugar and cocoa powder and stir this until it becomes smooth.
  2. Whisk the egg and vanilla together in a small bowl. Remove the skillet from heat and stir this in. From there add in the graham crackers, coconut, and walnuts. I didn’t want the base to have a lot of big pieces in it, so before I started I added the three ingredients into a food processor for 7 seconds to make them fine.
  3. Grease a mini cupcake or tart baking tray with cooking spray. Then add into about 2 teaspoons of it into each cup. Press down the dough to make the crust of the tarts and put this in the fridge for 15 minutes to set.
  4. In a medium bowl, beat the butter, milk, and pudding mix together for the custard filling layer. Then slowly add in the powdered sugar one cup at a time.
  5. On top of the crust layer, once again add about 2 teaspoons of this to the pan. Place into the fridge for 15 minutes to set.
  6. In a medium saucepan, melt the butter on a medium low heat. Slowly combine in the chocolate chips by stirring this constantly. Remove from heat and spoon on about 1 teaspoon of the chocolate onto the tarts. Finally, let them rest in the fridge for at least one hour.