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1½ c. quick or old-fashioned rolled oats, uncooked. Preheat the oven to 400 degrees. Line 12 muffin cups with cupcake liners and coat lightly with nonstick spray. In a large bowl, mix together.
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9 oz. hershey bar and 6 oz. chocolate chips. Melt butter then add first 3 ingredients. Now add graham crackers, coconut and nuts. Spread into an ungreased 9x13 pan. Mix together all ingredients for the second layer and bring to a boil cooking only one minute. Beat with a spoon until slightly thick and spread immediately over first layer.
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Set aside. Mix nuts,crumbs and coconut if desired and add to first mixture. Mix well and press into a 13×9 pan. Chill for about 30 minutes. For the second layer:. Melt butter, cream and vanilla. Add pudding mix and cook for one minute, stirring constantly. Remove from heat and add powdered sugar.
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Make the frosting by combining the butter, cream, powdered sugar, vanilla, and almond. Mix until well blended. If it's too runny add a little more powdered sugar. Spread over the top graham cracker layer. Refrigerate for about 20 - 24 hours. This will soften up the graham crackers. Then cut into bars.
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How To Make Nanaimo Bars. Line a 9 x 9" baking dish with tin foil or parchment paper. For the base layer, melt butter in a double boiler over low heat. Mix in sugar, cocoa powder, and salt and mix until combined. Slowly add the beaten egg to the mixture, whisking constantly to prevent the egg from cooking.
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Combine the 1/2 cup butter, 5 tbsp cocoa powder, 1/2 cup sugar, and 1 tsp vanilla in a metal or glass heat proof bowl. Place the bowl on top of the pot of boiling water, make sure the water does not touch the bowl, then whisk the chocolate mixture until smooth and melted. Add the egg, and whisk until combined.
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Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until nicely combined. Whisk vigorously and as you do that slowly drizzle in a beaten egg. Put mixture on heat and cook for 1 to 2 minutes until it has thickens. Remove from heat, and stir in vanilla bean (or vanilla extract).
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Take a tablespoon of cocoa mixture and blend into egg mixture to temper egg, then add all of egg mixture to cocoa mixture and return pan to low heat. Stir constantly until mixture is smooth and.
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1st layer (first 8 ingredients): Melt butter and cocoa; add graham crackers, vanilla, egg, 1/2 cup powdered sugar, coconut, and chopped nuts. Press mixture into a 9x13 pan. Put in refrigerator to set while making 2nd layer.
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1 (9 3/4 ounce) chocolate bar ; Directions. First Layer: Melt over hot water the butter and cocoa. Add powdered sugar, egg and vanilla; set aside. Mix together nuts, crumbs, and coconut. Add to first mixture. Mix well. Press into bottom of 9 by 13 inch pan. Chill. Second Layer: Melt butter, cream, and vanilla.
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1 c. flaked coconut. 1/2 c. chopped nuts. Melt over hot water the butter and cocoa. Add powdered sugar, egg and vanilla; set aside. Mix together nuts, crumbs and coconut. Add to first mixture. Mix well. Press into bottom of 9"x13" pan. Chill.
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In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes. Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.
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1 (9 oz.) Hershey bar. 2 tbsp. milk. Mix together crushed graham crackers, cocoa, melted butter, nuts, coconut and egg. Spread into 9 x 13 inch pan. Then mix together butter, powdered sugar, and vanilla. Spread over first layer. Then melt Hershey bar (or 6 small bars) with milk. Spread on top and let cool.
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Prepare Pan: First, line a 9×9 pan with parchment and set aside. Make Crust Mixture: In a medium bowl, mix the butter, sugar, cocoa powder, and salt together until combined. Add the egg and mix thoroughly. Mix in the graham cracker crumbs, shredded coconut and almonds.
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For the first layer:. Melt butter and cocoa together over hot water (double boiler) or in a saucepan over very low heat. Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat. Set aside. Mix nuts,crumbs and coconut if desired and add to first mixture. Mix well and press into a 13x9 pan.
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Add vanilla, egg. Cool 5 minutes. Add crumbs, coconut and nuts. Spread into pan, refrigerate until cold. Make second layer, cream butter and add milk, almond extract, pudding mix and powdered sugar. Beat well, spread over bottom layer and refrigerate 1 hour. Make third layer, put water chips and butter in a heavy saucepan and melt over low heat.
