Chocolaty Nanaimo Bars Food

CHOCOLATY NANAIMO BARS

Steps:

• Line bottom of a 9-in. square baking pan with parchment. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat., Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold., For filling, in a large bowl, beat butter and custard powder until blended. Beat in confectioners' sugar and half-and-half until smooth. Spread over crust. Refrigerate, covered, 1 hour or until firm., For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. , Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in. apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the pan, cutting through the piped lines to create a feather design. , Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.

NANAIMO BARS (CHOCOLATE SLICES)

Steps:

• Mix ½ cup butter, sugar, cocoa, vanilla and egg together in small saucepan.
• Cook over low to medium heat until well mixed.
• In large bowl, mix together graham cracker crumbs, coconut and nuts.
• Pour chocolate mixture over top and mix well.
• Pat into 9-inch square pan.
• Chill.
• Cream milk, custard powder and ¼ cup butter together.
• Add confectioner's sugar to make a firm, but soft spread.
• Spread on top of first layer and chill again.
• Melt chocolate and butter together.
• Spread over previous layer and chill.
• Remove from refrigerator 15 minutes before slicing.

CHOCOLATE MINT NANAIMO BARS

Steps:

• Lightly grease 8 x 8 dish and set aside. In the top of a double boiler, melt chocolate chips with butter into smooth. Remove from the heat and add graham crumbs, coconut flakes and walnuts; stir until well blended. Transfer mixture to prepared dish, pressing down to the bottom. Chill bottom layer for 30 minutes.
• In a large bowl, combine sugar, butter, cornstarch, peppermint extract, sea salt, milk and food coloring. Beat ingredients until smooth. Add more natural green food coloring until desired color; process until completely combined. Spread evenly over the cooled base and refrigerate for 30 minutes.
• In the top of a bain-marie, add dark chocolate chips & mint chocolate &, butter and vanilla extract. Stir until mixture is melted and smooth - DON'T make it hot. Spread evenly topping over mint layer. Cool for about 15 minutes and cut into squares. Makes 12 bars.

CALGARY NANAIMO BARS

Steps:

• 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.

CHOCOLATE MINT NANAIMO BARS

Steps:

• Base:
• Melt mint chips and margarine over hot water.
• Reserve 1/4 cup for drizzle.
• Add icing sugar, egg, and beat well.
• Stir in wafer crumbs.
• Press into 8" square pan and chill for about an hour.
• Topping:
• Cream margarine, icing sugar and milk until smooth and fluffy. Add drops of green food color to desired color is reached.
• Spread over base.
• Drizzle reserved chocolate over top.
• Chill until firm.
• With a medium short knife cut into bars by pressing down firmly. Try not to saw or drag so as not to disturb drizzle pattern.