Nanaimo bars -2
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Nanaimo bars -2
  Canadian    Candy  
Last updated 6/12/2012 12:52:34 AM. Recipe ID 14291. Report a problem with this recipe.
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      Title: Nanaimo bars -2
 Categories: Canadian, Bars, Candy
      Yield: 1 servings
MMMMM------------------------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

MMMMM------------------------MIDDLE LAYER-----------------------------
    1/2 c  Butter
      3 tb Light cream
      2 tb Custard powder;*
      2 c  Icing Sugar

MMMMM-------------------------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.

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Recipe ID 14291 (Apr 03, 2005)

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