comScore
ADVERTISEMENT

Dark Chocolate Pumpkin Nanaimo Bars

Dark Chocolate Pumpkin Nanaimo Bars
Prep Time
15 min
Cook Time
2h 45 min
Yields
24 servings

Pumpkin and cinnamon transform this classic recipe into a fall-friendly dessert.

Courtesy of Lisa Bolton, foodwellsaid.com, Surrey, B.C.

ADVERTISEMENT

ingredients

Bottom Layer

½
cup (125 mL) butter
cup (75 mL) cocoa powder
¼
cup (50 mL) sugar
1
large egg, beaten
1 ½
cups (375 mL) graham cracker crumbs
¾
cup (175 mL) sweetened shredded coconut

Middle Layer

1
cup (250 mL) icing sugar
½
cup (125 mL) butter (at room temperature)
½
cup (125 mL) pumpkin purée
2
Tbsp (30 mL) custard powder
1
tsp (5 mL) cinnamon
½
tsp (2 mL) ground nutmeg
½
tsp (2 mL) ground ginger
¼
tsp (1 mL) ground cloves
Pinch salt

Top Layer

6
oz (170 g) dark chocolate
¼
cup (50 mL) butter
ADVERTISEMENT

directions

Step 1

In small saucepan over medium heat, combine butter, cocoa and sugar, stirring occasionally until butter has melted and mixture is smooth. Set aside to cool.

Step 2

Stir in egg, graham cracker crumbs and coconut.

Step 3

Press into ungreased 9-inch (2.5 L) square pan. Refrigerate for 60 minutes.

Step 4

In medium bowl, use electric mixer to cream together icing sugar, butter, pumpkin, custard powder, cinnamon, nutmeg, ginger, cloves and salt. Spread over bottom layer; chill.

Step 5

In top part of double boiler over barely simmering water, melt chocolate and butter together, stirring occasionally, until smooth and shiny. Pour over custard layer.

Step 6

Refrigerate overnight.

Rate Recipe

My rating for Dark Chocolate Pumpkin Nanaimo Bars
ADVERTISEMENT