Nanaimo Bars Food

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NANAIMO BARS I

1997-10-28



Nanaimo Bars I image

These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!

Provided by Shealeen

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 14

Ingredients:

  • ½ cup butter
  • ¼ cup white sugar
  • 5 tablespoons unsweetened cocoa powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups graham cracker crumbs
  • 1 cup shredded coconut
  • ½ cup chopped walnuts
  • ¼ cup butter
  • 2 cups confectioners' sugar
  • 2 tablespoons vanilla custard powder
  • 3 tablespoons milk
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 1 tablespoon butter

Steps:

  • Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
  • Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
  • Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
  • Refrigerate till hardened.
  • Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g

NANAIMO BARS

2017-06-15



Nanaimo Bars image

Named after the city of Nanaimo in British Columbia, the first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper! This version of the original bar is from Company's Coming - 150 Delicious Squares! Later versions change the vanilla custard layer to mint or peanut butter but the original is my favourite. You can make this a day ahead of a special occasion or keep it in the freezer. I used to freeze half because I'm very weak & I would eat the whole thing myself BUT I soon discovered that it tastes good even when its frozen!

Provided by CountryLady

Categories     Bar Cookie

Time 30m

Yield 36 squares

Number Of Ingredients 13

Ingredients:

  • 1/2 cup butter or 1/2 cup margarine, softened
  • 1/4 cup granulated sugar
  • 5 tablespoons cocoa
  • 1 large egg, beaten
  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup finely chopped walnuts
  • 1 cup fine coconut
  • 1/2 cup butter or 1/2 cup margarine
  • 3 tablespoons milk
  • 2 tablespoons vanilla custard powder
  • 2 cups icing sugar
  • 2/3 cup semi-sweet chocolate chips or 4 ounces chocolate
  • 4 tablespoons butter or 4 tablespoons margarine

Steps:

  • BOTTOM LAYER: Melt first 3 ingredients in top of double boiler or heavy saucepan.
  • Add egg & stir to cook & thicken.
  • Remove from heat.
  • Stir in remaining ingredients& press firmly into an ungreased 9 x 9-inch pan.
  • MIDDLE LAYER: Cream all ingredients together; beat until light.
  • Spread over bottom layer.
  • TOPPING: Melt chips & butter over low heat; cool.
  • When cooled but still runny, spread over middle layer.
  • Chill in refrigerator.
  • Use a very sharp knife to cut into squares.

THE ORIGINAL NANAIMO BARS

2007-09-03



The Original Nanaimo Bars image

Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!

Provided by Starfire aka Wendy

Categories     Bar Cookie

Time 30m

Yield 18 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 tablespoons cocoa (Fry's Coco)
  • 1 egg
  • 1 3/4 cups graham wafer crumbs
  • 1/2 cup almonds
  • 1 cup coconut
  • 1/2 cup unsalted butter
  • 2 tablespoons milk
  • 2 tablespoons bird's custard mix
  • 2 cups icing sugar
  • 4 (1 ounce) semi-sweet chocolate baking squares
  • 2 tablespoons unsalted butter

Steps:

  • BOTTOM LAYER: Melt first 3 ingredients in top of a double boiler.
  • Add egg and stir to cook and thicken Remove from heat.
  • Stir in crumbs, coconut and nuts.
  • Press firmly into an ungreased 8 X 8 pan.
  • SECOND LAYER: Cream butter, cream, custard powder and icing sugar together well.
  • Beat until light.
  • Spread over bottom layer.
  • THIRD LAYER: Melt chocolate and butter over low heat.
  • Cool
  • When cool, but still liquid, pour over second layer and chill in refrigerator.

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