Cakespy: Candy Corn Nanaimo Bars

Cakespy: Candy Corn Nanaimo Bars takes around 45 minutes from beginning to end. This recipe makes 36 servings with 89 calories, 1g of protein, and 5g of fat each. For 16 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires half and half, confectioners' sugar, cocoa, and salt. Halloween will be even more special with this recipe. 160 people were impressed by this recipe. It works well as a hor d'oeuvre. With a spoonacular score of 5%, this dish is improvable. If you like this recipe, you might also like recipes such as Cakespy: Nanaimo Bars, Cakespy: Triple Chocolate Nanaimo Bars, and Cakespy: Creamed Candy Corn.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour. 2 Prepare the middle layer. Cream the butter, cream, instant pudding powder, and confectioners' sugar together, beating until the mixture is light and fluffy. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid. 3 Prepare the top layer. Melt the butter, salt, and candy corn in a double boiler over medium heat. Do not let the mixture boil. Add the confectioners' sugar bit by bit until the mixture reaches a thick, but still pourable, consistency. When the candy corn has mostly melted (the mixture has turned light orange, but there are still a few ghostly candy corn shards visible), it's ready to be spread on top of your other layers. Try to spread this layer on as quickly as you can so that the middle layer doesn't begin to melt. 4 Let the bars cool for at least one hour in the refrigerator before serving.

 

Step by step:

1. Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil.

2. Add the beaten egg and stir constantly until the mixture begins to thicken.

3. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan.

4. Let this cool for about an hour.

5. Prepare the middle layer. Cream the butter, cream, instant pudding powder, and confectioners' sugar together, beating until the mixture is light and fluffy.

6. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid.

7. Prepare the top layer. Melt the butter, salt, and candy corn in a double boiler over medium heat. Do not let the mixture boil.

8. Add the confectioners' sugar bit by bit until the mixture reaches a thick, but still pourable, consistency. When the candy corn has mostly melted (the mixture has turned light orange, but there are still a few ghostly candy corn shards visible), it's ready to be spread on top of your other layers. Try to spread this layer on as quickly as you can so that the middle layer doesn't begin to melt.

9. Let the bars cool for at least one hour in the refrigerator before serving.

Nutrition Information:

covered percent of daily need