Recipe: Nanaimo Bars

NANAIMO BARS
1/2 c. butter
1/4 c. granulated sugar
1/3 c. unsweetened cocoa
1 tsp. vanilla
1 egg, beaten
1 c. unsweetened dried coconut
2 c. graham wafers (cracker crumbs)
1/2 c. chopped walnuts
FILLING:
1/4 c. butter (1/2 stick)
2 tbsp. milk
2 tbsp. instant vanilla custard or vanilla pudding powder
2 c. sifted confectioners' sugar
TOPPING:
4 oz. unsweetened baking chocolate
1 tbsp. butter
Bottom: Melt butter in a saucepan over low heat. Add sugar, cocoa, vanilla and egg. Cook stirring over medium heat until mixture thickens. Remove from heat. Stir in coconut, crumbs and walnuts. Pat firmly into buttered nine inch square baking pan. Refrigerate 1 hour. Filling: Cream butter with hand mixer. Beat in milk, custard powder and powdered sugar. If mixture is too thick to spread, add few drops of milk. Spread over bottom layer. Refrigerate 30 minutes until firm. Top layer: Melt chocolate and butter in dish or pan set over hot water. Spread over the filling. Refrigerate. Cut before chocolate hardens. Refrigerate 1 hour. Serve.

NANAIMO BARS
BOTTOM LAYER:
1 stick butter (1/2 c.)
1/4 c. sugar
1/2 c. cocoa
1 egg, beaten
1 tsp. vanilla
2 c. graham cracker crumbs
1/2 c. chopped walnuts
1/2 c. coconut
SECOND LAYER:
1/4 c. butter
2 c. powdered sugar
3 tbsp. milk
2 tbsp. instant vanilla pudding mix
THIRD LAYER:
3 sq. semi-sweet chocolate
2 tbsp. butter
(This layer cookie should be kept refrigerated.) Melt sugar, butter and cocoa in a double boiler. Let cool. Add egg and vanilla. Add graham cracker crumbs, nuts and coconut and mix well. Cover the bottom of an 8x8 pan with the mixture, packing it down well. Refrigerate. Cream the butter and pudding mix. Add milk and powdered sugar and beat until smooth. Spread over first layer and chill until firm. Heat to melt. If too thick, add milk. Pour chocolate over top of second layer. Refrigerate. Cut into squares. Makes 3 dozen.

NANAIMO BARS
3/4 c. plus 1 tbsp. butter or margarine
1/4 c. granulated sugar
1/3 c. cocoa powder
1 tsp. vanilla
1 egg
2 c. graham cracker crumbs (12 crackers)
1 c. flaked coconut
1/2 c. walnuts, chopped
2 tbsp. instant vanilla pudding mix
3 tbsp. milk
2 c. sifted powdered sugar
3 sqs. semi-sweet chocolate
Melt 1/2 cup butter in saucepan. Blend in granulated sugar, cocoa, vanilla, egg, crumbs, coconut and nuts. Press mixture into 9 inch square pan. Cream 1/4 cup butter until light, then add dry pudding mix, milk and powdered sugar, blending well. Spread mixture on top of crumb mixture and chill thoroughly. Melt chocolate with remaining 1 tablespoon butter, stirring to blend. Spread over chilled mixture. Chill, then cut into bars. Makes 27 (3 x 1 1/4 inch) bars.

NANAIMO BARS
--CRUST:--
1/2 c. butter
1/2 c. sugar
5 tbsp. powdered cocoa
1 tsp. vanilla
1 egg, lightly beaten
1 1/2 c. graham cracker crumbs
1 c. chopped walnuts or pecans
--ICING:--
2 c. powdered sugar
1/2 c. butter, softened
3 tbsp. egg custard mix (Jello section)
2 tbsp. milk
4 oz. semi-sweet chocolate
FOR THE CRUST: Place the butter, sugar, cocoa and vanilla in a saucepan. Cook, stirring until sugar is dissolved, then add egg and mix well. Remove from heat and stir in the graham cracker crumbs and nuts. Pack into an 8 x 12 inch pan and refrigerate until cooled.
TO MAKE THE ICING: Combine the powdered sugar, butter, custard mix and milk, beating well. Spread over crust and refrigerate for 30 minutes. Melt chocolate in the top of a double boiler over simmering water and pour evenly over icing. Refrigerate once more until chilled. To serve, cut into squares. This makes about 24 to 30 squares.

NANAIMO BARS
1/2 c. butter
1/4 c. sugar
1 egg
1 tsp. vanilla
4 tbsp. cocoa
2 c. graham cracker crumbs
1 c. coconut
1/2 c. nuts
Melt over hot water in double boiler: Remove from heat and add: Mix and spread into 9"x9" pan. Cover with 1/4 cup butter, 2 cups powdered sugar, 2 teaspoons (Bird's Custard Powder) or uncooked instant vanilla pudding, 3 tablespoons milk. Chill, then cover with 4 squares semi-sweet chocolate and 1 tablespoon butter melted together.

ERICA'S GEORGIA STREET SLICES - NANAIMO BARS
2 c. graham crackers
1 c. shredded coconut
1 egg, beaten
1/2 c. butter, melted
1/4 c. sugar
5 tbsp. cocoa
2 tsp. vanilla pudding (not instant)
2 c. powdered sugar
1/2 c. butter, melted
1/4 c. milk
2 tsp. butter, melted
2 tbsp. shortening
6 tbsp. cocoa
First Layer: Mix together graham crackers, coconut and egg then add 1/2 cup melted butter, 1/4 teaspoon sugar and 5 tablespoons cocoa.
Second Layer: Mix together 2 tablespoons vanilla pudding, powdered sugar, 1/2 cup melted butter and 1/4 cup milk. Spread over first layer and refrigerate until firm.
Third Layer: Mix together and drizzle over top 2 teaspoons butter, 2 tablespoons shortening and 6 tablespoons cocoa. Refrigerate for 3 hours.

NANAIMO BARS
1/2 c. butter
1/4 c. sugar
5 tbsp. cocoa
1 tsp. vanilla
1 egg
1 c. coconut
1/2 c. chopped walnuts
2 c. graham cracker crumbs
SPECIAL ICING:
1/4 c. butter
3 tbsp. milk
2 c. confectioners' sugar
4 squares semi-sweet chocolate
1 tbsp. butter
2 tbsp. vanilla custard pudding powder
Place softened butter, sugar, cocoa, vanilla and egg in bowl. Set bowl in a dish of boiling water. Stir well until butter has melted and mixture resembles custard. Combine graham crackers, nuts and coconut, blending well. Add to the cooked mixture. Pack evenly in a 9" pan. Spread with icing. Cream butter; add milk which has been combined with pudding powder. Blend in sugar and spread over chocolate base. Let stand about 15 minutes to harden somewhat. Melt chocolate and butter together and spread over custard icing. (2 squares semi-sweet and 1/2 cup chocolate bits may be used in place of 4 squares semi-sweet.)

CANADIAN NANAIMO BARS
1 c. butter
2 lg. eggs
1 1/2 tsp. vanilla
1/2 c. sugar
9 tbsp. cocoa
2 1/2 c. graham cracker crumbs
1 1/2 c. shredded coconut
3/4 c. chopped nuts
MIDDLE LAYER:
3/8 c. butter
3 tbsp. vanilla pudding mix, instant
3/8 c. milk
3 c. powdered sugar
TOP LAYER:
6 tbsp. butter
1 c. chocolate chips
Melt butter and cool. Add eggs and vanilla to butter and blend. Combine sugar, cocoa, crumbs, coconut and walnuts. Add butter mixture and stir until well blended. Press into ungreased 9 x 13 inch pan. Chill. Cream butter. Dissolve pudding in milk and add to butter. Gradually add sugar and spread over first layer. Chill. Melt butter and chips over boiling water in a double boiler. Pour over chilled layers and tip pan to spread evenly. Chill and store in refrigerator.

"KILLER" NANAIMO BARS
1/2 c. butter
1/4 c. sugar
5 tbsp. cocoa powder
1 egg beaten
1 3/4 c. graham cracker crumbs
1 c. coconut flakes
1/2 c. finely chopped almonds
MIDDLE LAYER:
1/2 c. butter, room temp.
3 tbsp. whipping cream
2 tbsp. vanilla-custard powder (Byrds)
2 c. powdered sugar
TOP LAYER:
4 sq. (1 oz. each) semi-sweet chocolate
2 tbsp. butter
1. For bottom layer, melt butter, sugar and cocoa powder together in the top of a double boiler over simmering water. Add the egg and stir constantly until thickened, about 2 to 3 minutes. Remove from heat. Stir in graham cracker crumbs, coconut and almonds. Press firmly into an ungreased 8x8 inch pan.
2. For middle layer, cream butter, vanilla-custard powder and powdered sugar together. Beat until light. Spread over bottom layer.
3. For top layer, melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator about 15 minutes, then cut into bars. These bars can be made 3-4 days ahead and keep covered and refrigerated. NOTE: Instant pudding (vanilla) can be substituted in the same amount for the vanilla-custard.

QUICK NANAIMO BARS
1/2 c. butter
1/4 c. brown sugar
1/4 c. cocoa
1 egg, beaten
2 c. graham wafer crumbs
1 c. coconut flakes or shredded
1/2 c. walnuts
Melt butter, stir in sugar, cocoa, egg, crumbs, coconut and nuts. Spread and press into 9x9 inch pan. 1/3 c. lemon juice