3 layer no bake bars

Name: 3 Layer No Bake Bars
Prep time: 1 h 40 min
Yield: 16
Ingredients: BOTTOM LAYER:; 1/2 cup(s) butter, diced into pieces; 1/3 cup(s) light brown sugar, firmly packed; 3 tablespoon(s) cocoa powder; 1 x large egg, lightly beaten; 2 teaspoon(s) pure vanilla extract; 2 cup(s) graham crackers, crushed; 1 cup(s) coconut, sweetened; 1/2 cup(s) pecan, pieces; FILLING OR 2ND LAYER:; 1/3 cup(s) butter, room temperature; 1/4 cup(s) heavy cream; 2 tablespoon(s) instant white chocolate pudding mix, dry; 2 cup(s) confectioners' sugar; TOP LAYER OR 3RD LAYER:; 4 ounce(s) semi-sweet baking chocolate, chopped; 2 tablespoon(s) butter

(2 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmmm!

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(2 ratings)

yield 16 serving(s)

prep time 1 Hr 40 Min

Ingredients For 3 layer no bake bars

BOTTOM LAYER:
1/2 c

butter, diced into pieces
1/3 c

light brown sugar, firmly packed
3 Tbsp

cocoa powder
1 x lg

egg, lightly beaten
2 tsp

pure vanilla extract
2 c

graham crackers, crushed
1 c

coconut, sweetened
1/2 c

pecan, pieces
FILLING OR 2ND LAYER:
1/3 c

butter, room temperature
1/4 c

heavy cream
2 Tbsp

instant white chocolate pudding mix, dry
2 c

confectioners' sugar
TOP LAYER OR 3RD LAYER:
4 oz

semi-sweet baking chocolate, chopped
2 Tbsp

butter

How To Make 3 layer no bake bars

1
Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar & cocoa powder & whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat & cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut & pecans & toss until evenly coated. Press mixture into a buttered 8" x 8" or 9" x 9" baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.

2
In a mixing bowl, using an electric hand mixer set on medium speed, whip together butter, heavy cream & custard powder until smooth & fluffy, about 2 minutes. Stir in powdered sugar & blend until mixture is smooth & creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap & freeze for 15 minutes or refrigerate for 30 minutes.
3
Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap & chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.
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