Nainaimo bars ii
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Nainaimo bars ii
  Canadian  
Last updated 6/12/2012 1:02:01 AM. Recipe ID 25452. Report a problem with this recipe.
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      Title: Nainaimo bars ii
 Categories: Desserts, Canadian, Usenet
      Yield: 20 Bars
 
MMMMM---------------------------CRUST--------------------------------
    1/2 c  Butter
    1/4 c  Sugar, granulated
      5 T  Cocoa
      1    Egg
      1 t  Vanilla
  1 2/3 c  Graham wafer crumbs, fine
      1 c  Coconut, desiccated
    1/2 c  Walnuts, chopped

MMMMM-----------------------CREAMY CENTER----------------------------
    1/4 c  Butter
      2 c  Icing sugar, sifted
      1    Egg

MMMMM---------------------CHOCOLATE TOPPING--------------------------
      4 oz Chocolate, semi-sweet
      1 T  Butter
 
  MAKE CRUST:  Grease a 9-inch square cake pan.  In a sauce pan combine
  the butter, sugar, cocoa, egg and vanilla.  Cook over medium heat
  stirring constantly, until smooth and slightly thickened.  Stir in
  the remaining crust ingredients and press into prepared pan.
  
  Make the creamy center:  cream the butter and gradually beat in icing
  sugar and egg.  Spread over crumb mixture and chill for about 15
  minutes.
  
  Make the chocolate topping:  melt the chocolate and butter together
  over hot water or in a microwave, being careful not to burn. Spread
  on top of the previous parts. Chill until set. Cut into squares with
  a sharp knife.
  
  NOTES:
  
  *  No-bake, 3-layer (chocolate covered) bars -- Nanaimo bars are a
  traditional Canadian dessert, though nobody is certain where the
  tradition came from. Laura Secord is a Canadian candy company; their
  cook book says this about the origin of these fattening delicacies:
  
  "A version of these no-bake bars developed in the Canadian kitchens
  of a well-known food company, was christened by them Nanaimo bars
  after the city of that name on Vancouver Island. Nanaimo (from
  sne-ny-mo, a local Indian term for a loose confederation of five
  bands) started as a Hudson Bay Trading Post in 1849."
  
  : Difficulty:  Easy.
  : Time:  1 hour preparation, several hours chilling.
  : Precision:  Approximate measurement OK.
  
  : Steven Sutphen
  : University of Alberta, Edmonton, Alberta, Canada
  : Steve@alberta.uucp
  
  : 




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Recipe ID 25452 (Apr 03, 2005)

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