Your fave recipe for MULTI-LAYER dessert bars?
I have some “standard” recipes for five- and/or seven-layer dessert bars, such as Hello Dolly bars. All are very similar, combining ingredients like chocolate or butterscotch chips, graham crackers, toasted coconut, chopped walnuts or pecans, etc.
I love these types of bars, but I’d like to try something NEW. 
Do you have any creative or less-common spins on multi-layer dessert bars? If so, please let me know.
P.S. I’m not looking simply for recipes pulled randomly from the Internet. I could do that myself. I’m looking for recipes you have actually TRIED and can recommend as being good. Thanks much!
These are incredible. Here are photos if you’re not familiar with these. http://flickr.com/search/?q=Nanaimo+Bar
I made the recipe below a month or so ago. I recommend halving it. I acually used an 8×8 glass pan and it worked fine.
This makes an 11×15 inch pan, half the ingredients for a 9×9 pan.
Nanaimo Bars
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4 1/2 sticks butter
1/2 cup granulated sugar
1/2 cup cocoa powder
2 eggs beaten
2 tsp. vanilla extract
3 c. graham cracker crumbs
1 cup coconut flakes
1 cup walnuts or pecans
8 cups confectioners sugar
1/2 cup vanilla pudding powder
1/2 cup half & half
1/4 cup white rum (can be left out)
6 oz. semisweet chocolate
6 oz. unsweetened chocolate
(Note: I use Ghiradelli unsweetened cocoa and Ghiradelli chocolate chips)
Also, I like a thicker vanilla custard layer than some recipes out there… if you do not prefer it that way, don’t put all the custard on and adjust the amount when you make it again.
In the top of a double boiler combine 2 sticks of butter, the granulated sugar, cocoa, egg, and vanilla. Heat and stir over hot water until the butter has melted. (Alternately, to use the microwave: Combine the butter, sugar and cocoa and heat at 30% power until melted, stirring occasionally. When melted, add lightly beaten eggs and vanilla and stir until combined and smooth.) Remove from heat and add the crumbs, coconut, and nuts. Spread the mixture in an ungreased 11×15 pan and set aside.
Soften 2 sticks of the butter and mix with the confectioner’s sugar. Combine the pudding mix powder straight from the box, milk and rum and beat into the butter mixture. Spread over the prepared crust and refrigerate until the pudding has set.
Melt the chocolate with 4 Tbsp butter over low heat (or in the microwave at 30% power), carefully pour over the custard and spread smooth. Refrigerate until the icing is firm. Cut into squares using a sharp knife (cut slowly or you will crack the top chocolate layer).
