Nanaimo Bars

Heat the oven. Heat the oven to 175°C. Gently grease one 9" square pan or 11" x 7" pan. Crust: Put all of this crust ingredients in a mixing bowl, plus whip at mid-sized speed just till well mixed. Press the mixture into the ready pan, and bake for 10 minutes. Take the tin out of the oven, and leave it to one side to cool. Filling: In a mid-sized-sized mixing bowl, mix the softened butter, of the sugar (1 cup), and the vanilla, beating till there are no lumps left. Mix the pastry cream filling blend or instant vanilla pudding blend using the milk, mixing till thick and smooth in a little bowl. Tip in the pudding blend to the butter/sugar mixture, mixing to mix. Tip in the rest of the sugar, and beat till the filling is smooth. Spread it over this cooled crust, cover, plus chill till chilled. Icing: Mix the chocolate plus cream (or butter) in one saucepan or microwave-safe bowl. Heat till the cream is steaming. Mix till there are no lumps left. Spread the frosting onto the bars. Chill till the chocolate is set. Cut into little squares (around 1 3/4") or rectangles to offer. The bars will be very stiff when cold, yet will soften quickly at room temperature. Store covered, in this fridge, for upwards to 1 week. These bars also freeze well. What in order to do using the instant pudding blend once you have used for these bars (2 tablespoons)? Make instant pudding, reducing this milk in the recipe on the box by Add (3 tablespoons) vanilla extract for enhanced flavor (1 teaspoon). Substitute 3 to 4 drops of coconut flavor (till it tastes right) in put of the coconut extract. For a period of 4 dozen thinner bars, prepare in one 9" x 13" pan. You will not need in order to amend the baking time, or any of this ingredients or directions.