Recipes have been found from a variety of sources, with some interesting variations. Here are three variations which are all delicious.The trick to good Nanaimo Bar is the precision of the measurements and watching the minimum chilling times.

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TRADITIONAL NANAIMO BARS

FOR THE BASE:
2 squares (1 ounce each) melted semi-sweet chocolate
2 cups graham cracker crumbs
1 cup finely chopped coconut
1/2 cup softened butter
1/2 cup chopped walnuts
2 tablespoons sugar
1 teaspoon vanilla
1 egg (pasteurized)

Combine ingredients. Press into 9 inch square cake pan. Chill at least 20 minutes.

FOR THE FILLING:
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups confectioners (powdered) sugar

Combine butter, milk, and custard powder. Blend in confectioners sugar. Spread over base. Chill at least 15 minutes.

FOR THE GLAZE:
4 squares (1 ounce each) semi-sweet chocolate
1 tablespoon butter

Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over filling layer. Chill at least one hour.

Serve chilled.

VARIATION:
Add peppermint extract and green food coloring to the middle layer.

This recipe makes 24 bars. They're rich, so small portions may be appropriate.

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PEANUT BUTTER NANAIMO BARS

FOR THE BASE:
1/2 cup butter
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon unsweeetned cocoa powder

Mix above ingredients together and set over boiling water until SLIGHTLY thickened. Stir occasionally.

2 cups graham cracker crumbs
1 cup finely chopped coconut
1/2 cup peanuts, chopped

Mix and add to above base ingredients. Press into buttered, 9-inch square pan so that base is evenly spread. Chill 20 minutes.

FOR THE FILLING:
1/2 cup peanut butter
2 tablespoons soft butter
2 tablespoons custard powder
2 cups icing (confectioner's) sugar
4 tablespoons milk

Mix well together and spread over layer one. Chill 20 minutes.

FOR THE GLAZE:
4 to 5 ounces semi-sweet chocolate
1 tablespoon butter

Melt over hot water and spread over layer to chill for at least one hour.

To serve, score chocolate with sharp paring knife, then cut into squares.

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CHERRY ALMOND NANAIMO BARS
Source: Canadian Living Magazine, September 1988

FOR THE BASE:
1/2 cup butter
1/4 cup sugar
1/3 cup unsweetened cocoa powder
1 egg, beaten
1 teaspoon vanilla
1 3/4 cup graham cracker crumbs
1 cup dessicated coconut
1/2 cup chopped almonds, toasted

In heavy saucepan over low heat, cook butter, sugar cocoa powder, and egg until thickened and smooth, stirring constantly, about 5 minutes (or, in microwave-safe bowl, cook same ingredients, whisking every 30 seconds, at 50% until thickened and smooth, about 3 minutes) Remove from heat.

Stir in vanilla. Add graham cracker crumbs, coconut and almonds. Pat firmly and evenly into greased, 9-inch square pan. Refrigerate until firm, about 1 hour.

FOR THE FILLING:
2 cups sifted icing (confectioner's) sugar
1/4 cup butter, softened
2 tablespoons maraschino cherry juice
1/4 teaspoon almond extract
1/3 cup chopped maraschino cherries

In bowl, using electric mixer, beat together icing sugar, butter, cherry juice and almond extract until smooth. Stir in cherries. Spread over bottom layer. Cover and refrigerate until firm, about 1 hour.

FOR THE GLAZE:
4 ounces semi-sweet chocolate
2 tablespoons butter

In top of double boiler over hot (not boiling) water, melt chocolate with butter, stirring until smooth (or melt chocolate with butter in microwave at 50% for 3 minutes, stirring once). Spread over filling. Cover and refrigerate until set, about 1 hour.

Bars can be refrigerated for up to 2 weeks or frozen several months if well wrapped.