3 Bar Cookies
This no-bake, three-layer bar is not exactly a cake, a brownie, or a pudding. For a chilly variation on a hot day, serve it partially frozen.
INGREDIENTS | YIELDS 20 BARS
- ¾ cup plus 1 tablespoon butter
- ¼ cup plus 1 tablespoon cocoa
- ½ cup sugar
- 1 teaspoon vanilla
- 1 egg at room temperature, beaten
- 2 cups graham cracker crumbs
- 1 cup coconut
- ½ cup chopped pecans
- 2 tablespoons whole milk
- 2 cups confectioners’ sugar
- 2 tablespoons instant vanilla pudding mix
- 6 ounces chocolate chips
Grease 13" × 9" pan; set aside.
In a microwave-safe bowl, melt ½ cup of butter. Stir in cocoa and sugar. Microwave, stirring every 30 seconds, until sugar granules are gone and mixture is smooth.
Whisk in vanilla and egg until well blended. Stir in crumbs, coconut, and nuts. Evenly pack mixture into prepared baking dish. Chill.
Combine ¼ cup butter, milk, confectioners’ sugar, and pudding mix. Whisk mixture until well blended; spread on crumbs.
Melt chocolate with remaining 1 tablespoon of butter, whisking until smooth. Pour and spread over pudding mixture. Chill 2 hours before cutting into bars.
Tempering Eggs
When a recipe directs you to add eggs to a hot mixture, you must temper them or run the risk of having lumps of egg in your final product. To temper eggs, add about 1 tablespoon of hot mixture to the eggs and whisk in well. Add 3 tablespoons of the hot mixture to the eggs and whisk in. Finally, add the rest of the hot mixture, whisking the whole time to keep the eggs moving.
