No-Bake Prayer Bars

• porties: 18 servings
• totale tijd: 2 hours

Ingrediënten

Baking spray

1/2 cup chopped nuts (pecans, walnuts, or almonds)

1/2 cup unsalted butter, cut into small pieces

1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder

1 large egg, lightly beaten

1/2 tsp. kosher salt

1 tsp. vanilla extract

2 cups graham cracker crumbs

1 cup unsweetened flaked coconut

1/3 cup unsalted butter, melted

3 Tbsp. heavy cream

2 Tbsp. vanilla pudding mix (not instant)

1 tsp. vanilla extract

2 cups powdered sugar, sifted

1 Tbsp. unsalted butter

2 (4-oz.) semi-sweet baking chocolate bars, coarsely chopped into small pieces

Flaky sea salt (optional)

Instructies

Prepare baking pan: Lightly coat a 13- x 9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 1-inch overhang on all sides.

Toast nuts: Place nuts in a medium saucepan over medium heat; shake the nuts into an even layer. Toast the nuts, stirring frequently, until fragrant, 3 to 5 minutes. Transfer nuts to a bowl to cool.

Boil water: Add 1 to 2 inches of water to the same medium saucepan; bring to a boil over medium-high heat. Reduce to a simmer over medium-low.

Melt butter: Add butter to a large, heat-proof mixing bowl and place bowl on top of the saucepan to form a double boiler. Stir butter for 1 minute, allowing it to melt slightly.

Add sugar, cocoa powder, and egg: Whisk the powdered sugar, cocoa powder, and egg into the melting butter. Whisk constantly until the mixture reaches 160°F and is smooth, shiny, and thickened, 3 to 4 minutes. Remove from heat and whisk in salt and vanilla.

Finish Crust mixture: Stir toasted nuts, graham cracker crumbs, and flaked coconut into the butter mixture; mix well to combine evenly. Press evenly into prepared pan; cover and chill for 20 to 25 minutes.

Make the Pudding Layer: Combine melted butter, heavy cream, vanilla pudding mix, and vanilla in a medium mixing bowl; Gradually whisk until smooth. Whisk in the powdered sugar until smooth. Spread pudding mixture over the Base Layer. Cover and chill for 15 to 20 minutes.

Make the Chocolate Topping: Combine butter and chocolate in a microwave-safe bowl. Microwave on low, stirring at 20-second intervals, until melted. Spread evenly over the Middle Layer. Sprinkle with flakey sea salt, if desired. Chill for 1 hour, or until set. Cut into 18 squares.