A sweet/tart twist on a Canadian classic cookie bar treat
In a small saucepan, melt together the butter, sugar and cocoa over low heat
Add the beaten egg and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
Remove from the heat and add the graham cracker crumbs, coconut and almonds.
Mix until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan
With an electric mixer, beat together the butter and icing sugar until combined
Beat in the Plaid Shirt Farms Black Currant Sauce
The frosting should be very stiff. You may need to use a little more icing sugar. Use enough icing sugar to bring it to the right consistency; very stiff but spreadable
Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping
Melt together over low heat, just until the chocolate is melted, don't overheat it. A double boiler is almost always the best way to melt chocolate.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets
Cut into squares or bars. Freeze if desired
Adapted from: https://www.rockrecipes.com/raspberry-nanaimo-bars
Ingredients
Directions
In a small saucepan, melt together the butter, sugar and cocoa over low heat
Add the beaten egg and continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
Remove from the heat and add the graham cracker crumbs, coconut and almonds.
Mix until well combined then, press into the bottom of a parchment paper lined 9x9 inch baking pan
With an electric mixer, beat together the butter and icing sugar until combined
Beat in the Plaid Shirt Farms Black Currant Sauce
The frosting should be very stiff. You may need to use a little more icing sugar. Use enough icing sugar to bring it to the right consistency; very stiff but spreadable
Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping
Melt together over low heat, just until the chocolate is melted, don't overheat it. A double boiler is almost always the best way to melt chocolate.
Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets
Cut into squares or bars. Freeze if desired
Adapted from: https://www.rockrecipes.com/raspberry-nanaimo-bars