NANAIMO BARS
Following Recipes from Jo
Step 1:
1/2 c. margarine
1/4 c. white sugar
5 Tbsp. cocoa
1 tsp. vanilla
1 egg
Mix this together in a medium bowl. Set the bowl in a
pan filled with boiling water. Let set until custard like.
Step 2:
2 c. crushed graham wafers
1 c. coconut
1/2 c. chopped walnuts
Mix together with custard and pack into a 9 x 12-inch
greased pan.
Step 3:
1/4 c. margarine
3 Tbsp. milk
2 Tbsp. custard powder*
2 c. icing sugar
Mix and spread this on top of mixture in pan.
*You may use dry vanilla pudding mix instead.
Step 4:
3 sq. semi-sweet chocolate
1 Tbsp. butter
Melt. Pour over as icing.
Step 5: Place in refrigerator for 1 hour. Store in refrigerator.
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NANAIMO BARS
2 c. graham cracker crumbs
1 c. flaked coconut
1/2 c. chopped walnuts
1/2 c. butter or margarine
1/4 c. sugar
3 Tbsp. cocoa
1 egg, beaten
1 tsp. vanilla
1/2 c. soft margarine
2 Tbsp. hot water
2/3 c. semi-sweet chocolate
morsels
Makes 16 bars. Measure crumbs, coconut and nuts into
bowl. Blend and reserve. Heat butter and 1/4 cup sugar in
small saucepan until butter is melted. Stir in cocoa.
Mixture should be smooth and sugar dissolved. Blend in egg
and vanilla, mixing well. Combine mixture with crumb mixture.
Turn into lightly oiled (not greased) 8-inch square pan.
Press firmly to make smooth surface. Place in freezer. Blend
1/4 cup soft butter, powdered sugar and hot water until
smooth and well combined. Spread over chocolate layer,
smoothing top. Melt chocolate chips in top of double boiler. Spread
over top of other layers. Cover and chill 30 minutes. Cut into 16
bars.
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NANAIMO BARS
1/2 c. butter (1 stick)
1/4 c. white sugar
5 Tbsp. cocoa
1 tsp. vanilla
1 egg
2 c. graham cracker crumbs
1/2 c. chopped nuts
1 c. coconut (optional)
Step 2:
1/2 c. butter (1 stick)
2 Tbsp. pudding mix (dry)
3 Tbsp. milk
2 c. powdered sugar
3 sq. unsweetened chocolate
Mix butter, sugar, cocoa, vanilla and egg in a bowl over
hot water or in top of double boiler. Stir until butter melts
and mixture looks like custard. Add and mix well crumbs, nuts
and coconut. Spread mixture in 8 x 10-inch pan. While this is
cooling, mix butter, pudding mix and milk in top of double
boiler. Beat well and add powdered sugar. Mixture will
be semi-fluffy. Spread over cocoa mixture in pan, cool for
15 minutes. Meanwhile melt 3 squares chocolate and
drizzle over top. Cut in small bars. Store in refrigerator.
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QUICK NANAIMO BARS
1/2 c. margarine
1/4 c. cocoa
2 c. graham wafer crumbs
1/2 c. chopped walnuts or peanuts
1 can Eagle Brand condensed milk
1/3 c. lemon juice
1/3 c. chocolate chips or chopped pistachios
1 1/4 c. brown sugar
1 egg, beaten
1 c. coconut
Melt margarine. Stir in sugar, cocoa, egg and crumbs
along with coconut and nuts. Mix well. Spread or
press mixture in bottom of 9-inch square baking pan. Combine
sweetened milk and lemon juice. Blend well and spread on base.
Refrigerate until firm, about two hours. Drizzle with melted
chocolate chips or sprinkle with roasted pistachios. Cut into bars.
