Nanaimo Bars

2		eggs, lightly beaten
1 1/3	cups	butter, melted, plus 2 tablespoons unmelted (divided use)
2/3	cup	cocoa
½	cup	granulated sugar
3	cups	graham cracker crumbs
2	cups	shredded coconut (bakers sweetened)

1	cup	finely chopped walnuts
¼	cup	milk
2	tsp	vanilla
4	cups	powdered sugar
8	oz	semisweet chocolate, chopped

1	Preheat the oven to 350 degrees. Grease a 9X13” cake pan. Line with parchment paper, leaving 1 inch extending over long edges; set aside.
2	Whisk together eggs, 1 cup of the melted butter, cocoa and sugar in large bowl; stir in crumbs, coconut and walnuts.
3	Press evenly into prepared pan. Bake 10 ninutes. Cool in pan on rack.
4	Stir together remaining 1/3 cup of the melted butter, milk and vanilla in medium bowl; beat in powdered sugar until smooth.
5	Spread evenly over cooled base. Refrigerate until firm, about 45 minutes.
6	Place chocolate in a microwave-safe bowl with remaining 2 tablespoons of the butter. Heat 1 minute on high (100 percent power); stir. Heat 30 seconds; stir until melted and smooth.
7	Spread evenly over filling. Score the surface into serving-size pieces.
8	Refrigerate until set, about 1 hour. Use parchment paper to lift bars from pan; peel off paper.
9	Cut into 48 bars (6x8 grid).

These cookies get their name from a town called Nanaimo ---nuh-NIGH-moe--- on Vancouver Island, Canada. They are a sweet pleasure with a base of crushed graham crackers, nuts, cocoa, and coconut, topped with a buttery middle layer, then finished with a glossy semisweet chocolate. * Recipe traces its roots to the church ladies of Nanaimo dating back to the early 50s.

Lyons Family Cookbook