Recipe: Nanaimo Bars (5)

Hi Lora,

Here are a few recipes to choose from. I hope one is what you're looking for.

Happy Baking,

Betsy

Author: S.Mancini
Date: 1998/07/13
Forums: rec.food.baking

Title: Cherry Almond Nanaimo Bars
Categories: candies, cookies
Yield: 1 servings

------------------------------------BASE------------------------------------
1/2 c butter
1/4 c sugar
1/3 c cocoa
1 ts vanilla
1 egg; beaten
1 c coconut, desiccated
1 3/4 c graham wafer crumbs
1/2 c almonds; chopped

----------------------------------FILLING-----------------------------------
1/4 c butter; softened
1 tb cherry juice
2 c icing sugar
1/3 c maraschino cherries; chopped

------------------------------------TOP-------------------------------------
2 oz semisweet chocolate
1 tb butter

BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat
heat, stirring constantly until custard begins to thicken. Remove from
heat
and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan
inch square pan. Chill for 1 hour.

FILLING: Cream butter, cherry juice and extract. Gradually beat in icing
sugar to a make a smooth spreading consistency. Stir in cherries. Spread
over base and chill until firm.

TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle
chocolate over filling. Chill. Cut into bars. YIELD: 30 BARS

SOURCE: _Tastefully Yours_, All Saint Kingsway Anglican Church, Toronto


Title: Grand Marnier Nanaimo Bars
Categories: candies, cookies
Yield: 1 servings

2 c graham wafer crumbs
1 c coconut, unsweetened, flaked
1/2 c pecans; toasted, chopped
2/3 c butter
1/3 c cocoa powder; unsweetened
-sifted
1/4 c sugar, granulated
1 egg; beaten

----------------------------GRAND MARNIER LAYER-----------------------------
2 c icing sugar
1/4 c butter; softened
1/4 c grand marnier; or orange
-liqueur
1 tb orange rind; coarsely grated

------------------------------CHOCOLATE TOPPING-----------------------------
1 tb butter
4 oz semisweet chocolate; melted

In bowl, stir together crumbs, coconut and pecans. In small saucepan,
gently heat butter, cocoa and sugar until butter melts. Remove from heat;
whisk in egg. Blend into crumb mixture. Press into greased 9 inch square
cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.

Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix
in
half of the icing sugar with butter; mix in Grand Marnier, remaining icing
sugar and orange rind. Spread over base.

Chocolate Topping: Stir butter into chocolate until melted; spread evenly
over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut
into
bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2
months. Let soften slightly before serving.

VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above.
In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla.
Substitute 2 tsp grated lemon rind for orange juice.

SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird

Title: Nanaimo Bars
Categories: bars, cakes, candies
Yield: 1 servings

--------------------------------First Layer---------------------------------
1/2 c butter; unsalted
1/4 c sugar
5 tb cocoa powder; unsweetened
1 egg; beaten
1 3/4 c graham wafer crumbs
1 c coconut; sweetened
1/2 c almonds; finely chopped

--------------------------------Second Layer--------------------------------
1/2 c butter; unsalt, room temp
3 tb cream
2 tb vanilla custard powder (eg.
2 c icing sugar

------------------------------------Icing-----------------------------------
4 oz chocolate; semisweet (4 sq)
2 tb butter; unsalted

For 1st Layer: Place butter, sugar and cocoa powder in double boiler over
barely simmering water. Stir occiasionally till melted. Agg egg and stir
to
cook and thicken. Remove from heat and stir in graham wafer crumbs,
coconut
and almonds. Press firmly in ungreased 8" square pan. Chill.
For 2nd layer: Cream together butter, cream and custard powder together in
bowl. Gradually beat in icing sugar till light and fluffy. Spread over
first layer. Chill. For Icing: melt chocolate and butter in top of double
boiler over barely simmering water (or in microwave). Stir to combine.
Cool
to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into
bars. MAKES: 16-24

a contest winner for best Nanaimo bar in Nanaimo, British Columbia. very
sweet! Source: Toronto Sun-contest winner


Title: Nanaimo Bars - Revisionist
Categories: candies, cookies
Yield: 1 servings

3/4 c butter & 1 tbsp
5 tb sugar
5 tb cocoa
1 ts peppermint extract
1 egg
2 c graham cracker crumbs
1/2 c vanilla pudding
2 c sugar; icing
2 oz chocolate; unsweetened

Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg
and stir till consistency of custard. Remove from heat and stir in crushed
graham crackers. Press mixture into greased 8" square pan. Cream together
1/4 cup of remaining butter, the pudding and icing sugar. Spread over
graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then
pour over second layer. Let sit for a few minutes, then refrigerate for 1
hour before cutting. This recipe does not use the traditional custard
powder and therefore may be used by those who are unable to obtain custard
powder (ie. Americans)

Makes: 3 dozen squares

Source: Harrowsmith Cookbook


Title: Nanaimo Bars -2
Categories: cakes, cookies
Yield: 1 servings

--------------------------------BOTTOM LAYER--------------------------------
1/2 c butter
1/4 c sugar, granulated
1/3 c cocoa powder; unsweetened
1 egg; beaten
1 3/4 c graham wafer cracker crumbs
1/2 c nuts; finely chopped
1 c coconut; shredded

--------------------------------MIDDLE LAYER--------------------------------
1/2 c butter
3 tb light cream
2 tb custard powder; *
2 c icing sugar

----------------------------------TOP LAYER---------------------------------
4 oz semisweet chocolate
2 tb butter

* Anne's note: Custard powder can be found in the baking section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.

"Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares and
many
other names. But the origin of Nanaimo Bars is still a hot topic of
debate.
The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included
three similar recipes (two called Chocolate Squares and one Chocolate
Slice). These recipes appeared under the name Nanaimo Bars in the
Vancouver
Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C.
Cookbook in 1958. The test kitchens of food companies developed various
versions with their own products. Since the 50s, endless variations
include
Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter
Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called
Dominoes suggested piping a little bit of the middle layer into dots on
top
to give a domino pattern when cut."

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and
cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9
inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.
Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.

SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_
"During the 50s