Posted by: Schmitty 05-28-99 7:11
Nanaimo Bars I
Base:
2 squares (oz.) semi-sweet chocolate
2 cups graham cracker crumbs
1 cup coconut
1/2 cup softened butter
1/2 cups chopped walnuts
2 tablespoons sugar
1 teaspoon vanilla
1 egg
Filling:
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups confectioners (powdered) sugar
Glaze:
4 squares (oz.) semi-sweet chocolate
1 tablespoon butter
Prepare Base: Combine ingredients. Press into 9 inch square cake pan. Chill.
Prepare Filling: Combine butter, milk, and pudding. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
Prepare Glaze: Partially melt chocolate and butter. Remove from heat and sitr until melted. Spread over custard layer. Chill. Store in refrigerator, covered, up to 1 month.
Makes 24 bars.
Nanaimo Bars II
Source; Nuts About Chocolate cookbook by Susan Mendelson and Deborah Roitberg, founders of Vancouver's Lazy Gourmet catering shop.
Base:
1/2 c. butter
1/4 c. sugar
1 egg
1 tsp. vanilla
1 tbsp. cocoa
2 c. graham cracker crumbs
1 c. dessicated coconut
1/2 c. peanuts, chopped
Filling:
1/2 c. peanut butter
2 tbsp. soft butter
2 tbsp. custard powder
2 c. icing sugar
4 tbsp. milk
Glaze:
4-5 oz. semi-sweet chocolate
1 tbsp. butter
Mix first 5 ingredients and set over boiling water until slightly thickened. Stir occasionally.
Combine crumbs, coconut and peanuts; add to butter mixture. Press into buttered 9" square pan so that base is evenly spread. Chill 15 minutes.
Mix filling ingredients well together and spread over layer one. Chill 15 min.
Melt glaze ingredientss over hot water and spread over layer two chill. Score chocolate with sharp paring knife, then cut into squares.
Nanaimo Bars III
Source: Canadian Living Magazine, September 1988, adapted from Captain Kennedy Tea House Cookbook, by Captain Kennedy Tea House in Lockport, Manitoba
Base:
1/2 c. butter
1/3 c. cocoa
1/4 c. sugar
1 egg, beaten
1 tsp. vanilla
1 3/4 c. graham cracker crumbs
1 cup dessicated coconut
1/2 c. chopped almonds, toasted
In heavy saucepan over low heat, cook butter, sugar and egg until thickened and smooth, stir 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 evely into greased 9" square pan.
Refrigerate until firm, about 1 hour.
Filling:
2 c. sifted icing sugar
1/4 c. butter, softened
2 tbsp. maraschino cherry juice
1/4 tsp. almond extract
1/3 c. 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.
Glaze:
4 oz. semi-sweet chocolate
2 tbsp. 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.