Travel to British Colombia, Canada, and you are certain to come across these decadent dessert bars, named after the city in which they began. Now you can whip up a batch of these three-layer classic hand-held dessert bars in no time at all, because they’re an easy-to- make no bake recipe!
In large microwaveable bowl, combine 3/4 cup butter, cocoa powder, sugar and salt. Microwave 30 seconds or until butter has melted; stir until smooth. Add graham cracker crumbs, coconut and almonds. Stir until well coated. Press firmly into 9 in. square pan. Cool completely.
For filling, beat 2/3 cup butter with electric mixer until smooth. Add pudding mix and confectioners’ sugar 1 cup at a time, beating well after each addition. Add cream and beat 4-5 minutes or until light and fluffy. Spread over cooled crust. Refrigerate until icing is ready.
For icing, combine chocolate and 2 tablespoons butter in medium microwave-safe bowl. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Stir thoroughly until mixture is smooth. Cool 5 minutes. Spread over top of bars.
Refrigerate until chocolate is set before cutting, about 20 minutes.