A recipe in my “POM Series”. Check out my POM Wonderful post for explanation.
This bars are based on the traditional Canadian Nanaimo bars, although the crust in my recipe is somewhat different and I have incorporated POM pomegranate juice.
1/2 c. butter
1/4 c. sugar
1/4 c. cocoa
1 c. graham cracker crumbs
1 c. oreo cookie crumbs
1/2 c. coconut
Melt butter and mix with sugar, cocoa, crumbs, and coconut. Press mixture into bottom of a greased 9″ square baking pan.
1/4 c. butter
2 c. powdered sugar
3 Tbsp. vanilla instant pudding mix
1/4 c. POM pomegranate juice
Beat softened butter, powdered sugar and pudding mix. add pomegranate juice. Spread mixture over crust. Refrigerate while preparing topping.
6 oz. semisweet chocolate chips
2 Tbsp. butter
Heat chocolate chips and butter until melted and smooth. Spread on top of pudding layer. After a few minutes cut through the chocolate layer when the bars will be cut. Keep refrigerated until ready to serve. Cutting through the chocolate layer before it is set will prevent it from cracking, which could happen if it is cut while cold.