NANAIMO BAR RECIPE RECIPES

NANAIMO BARS I | ALLRECIPES

Nanaimo Bars I | Allrecipes 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

Yield 2 dozen

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, CarbohydrateContent 46.8 g, CholesterolContent 48.9 mg, FatContent 22.6 g, FiberContent 2.7 g, ProteinContent 3.8 g, SaturatedFatContent 12.1 g, SodiumContent 199 mg, SugarContent 35.5 g

NANAIMO BARS RECIPE - FOOD.COM

Nanaimo Bars Recipe - Food.com 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!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 151.9, FatContent 10.6, SaturatedFatContent 6.2, CholesterolContent 22.3, SodiumContent 79.8, CarbohydrateContent 14.4, FiberContent 0.9, SugarContent 11.1, ProteinContent 1.2

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This version of Nanaimo bars may claim roots in Alberta, but the original was said to be dreamed up in a British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
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Reviews 4.7
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Calories 116 calories per serving

Line an 8-in. square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine sugar and cocoa; add butter. Cook and stir over medium-low heat until butter is melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat., Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set., For filling, in a small bowl, beat confectioners' sugar, pudding mix, butter and milk until smooth; spread over crust., In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into bars.

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My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.
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In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.

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Put Nanaimo Bars on the dessert table and you'll instantly make a million new friends. Find the recipe on Delish.com.
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Reviews 4.3
Total Time 1 hours 45 minutes
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Line an 8"-x-8" pan with parchment paper and grease with cooking spray. Set a large heat-proof bowl over a saucepan of simmering water to create a double-boiler. Add butter and stir until melted, then whisk in sugar, cocoa powder, egg, and vanilla until smooth. Continue whisking until mixture thickens slightly, 2 to 3 minutes more. Remove bowl from heat and fold in graham cracker crumbs, coconut, pecans, and salt. Transfer mixture to prepared pan and press into an even layer. Transfer to refrigerator and chill for 15 to 20 minutes, or until firm. Meanwhile, make the buttercream layer: in a medium bowl, using a hand mixer, cream butter and custard powder or pudding mix together until smooth. Add powdered sugar and salt and beat until well-mixed and mixture is like coarse sand, then add heavy cream one tablespoon at a time, beating well after each addition. Spread buttercream mixture over crust and refrigerate until firm, 25 to 30 minutes. Make chocolate layer: combine chocolate chips and butter in a microwave safe bowl. Microwave on medium power for 30 second increments, stirring between each round, until chocolate and butter are completely combined and smooth. Pour mixture over chilled bars smooth into an even layer. Sprinkle with flaky sea salt and refrigerate until chocolate layer is smooth, 15 to 20 minutes. Cut into squares when ready to serve.

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The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her “Canlit Foodbook,” a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We’ve added a smidge more cocoa and the optional addition of salt — but leave it out for the true Nanaimo bar experience.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine canadian
Calories 344 per serving

To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.

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MAGIC BARS RECIPE: HOW TO MAKE IT

These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York
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Reviews 4.9
Total Time 45 minutes
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Calories 279 calories per serving

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