Nanaimo Bars
I love Nanaimo Bars! They're my favorite dessert, and I thought I'd share
some recipes for making them. Enjoy!
Many thanks go to my Mother, for introducing me to Nanaimo bars, and
giving me the first recipe.
Thanks goes to Joanne Firby for sharing her recipes for Peanut Butter
Nanaimo Bars and Cherry Almond Nanaimo Bars with me.
Recipes:
Standard Nanaimo Bars
Base
- 2 squares (oz.) semi-sweet chocolate
- 2 cups graham cracker crumbs
- 1 cup coconut
- 1/2 cup softened butter
- 1/2 cup 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
Procedure:
Base
Combine ingredients. Press into 9 inch square cake pan. Chill.
Filling
Combine butter, milk, and custard powder. Blend in confectioner's
sugar. Spread over base. Chill at least 15 minutes.
Glaze
Partially melt chocolate and butter. Remove from heat and stir until
melted. Spread over custard layer. Chill.
Store in refrigerator, covered, up to 1 month. Makes 24 bars.
Serve chilled. They're rich, so small portions may be appropriate.
Variation: Add peppermint extract and green food coloring to
the middle layer.
Peanut Butter Nanaimo Bars
This recipe comes from the Nuts About Chocolate cookbook by Susan Mendelson
and Deborah Roitberg, the 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
Mix together and set over boiling water until SLIGHTLY thickened.
Stir occasionally.
- 2 c. graham cracker crumbs
- 1 c. desiccated coconut
- 1/2 c. peanuts, chopped
Mix and add to above.
Press into buttered 9" square pan so that base is evenly spread.
Chill 15 minutes.
Filling
- 1/2 c. peanut butter
- 2 tbsp. soft butter
- 2 tbsp. custard powder
- 2 c. icing sugar
- 4 tbsp. milk
Mix well together and spread over layer one. Chill 15 minutes.
Glaze
- 4-5 oz. semi-sweet chocolate
- 1 tbsp. butter
Melt over hot water and spread over layer two chill.
Score chocolate with sharp paring knife, then cut into squares.
Cherry Almond Nanaimo Bars
From Canadian Living Magazine, September 1988, adapted from the Captain
Kennedy Tea House Cookbook, by the 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, stirring 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.
Last Interesting modification: 10-Mar-97