Day 12 - Nanaimo Cookie Bars Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 1 cup graham cracker crumbs ½ cup chopped nut topping or chopped walnuts ½ cup coconut 1 cup butter or margarine, melted 1 egg Filling 4 cups powdered sugar 4 tablespoons vanilla instant pudding and pie filling mix 1/3 cup butter or margarine, softened ¼ cup milk Topping 1 bag (12 oz) semisweet chocolate chips (2 cups) ¼ cup butter or margarine 1. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes. 2. In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping. 3. In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes. 4. Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator. Makes 36 bars (Recipes from bettycrocker.com)