Christmas Nanaimo Bars Food

THE ORIGINAL NANAIMO BAR

Steps:

• Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan.
• Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
• Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.

ORIGINAL NANAIMO BARS

Steps:

• Line 9 x 9 inch square pan with aluminum foil or parchment paper. Set aside. In a medium size bowl add graham crumbs, coconut and walnuts. Then using a medium saucepan over low heat combine the butter, sugar,cocoa, egg until the mixture boils. Boil for 2 minutes and add vanilla extract. Remove from heat and stir graham crumbs, coconut and walnuts. Press the base into the prepared lined pan. Place into to fridge until firm (about 30 minutes). Making Yellow Custard Icing Using a mixing bowl combine custard powder and milk. Stir until smooth. Add icing sugar and butter. Mix using the whisk attachment for about 3 to 5 minutes. (high speed) Spread the filling evenly over the base and return to fridge of freezer while you make the topping or chocolate ganache. Top Layer - Chocolate Ganache Using a double boiler method melt 5 oz chocolate and butter. (or oil if you are using) Spread over the second layer. Refrigerate one more time for at least one hour. Then cut the Nanaimo Bars to your favorite size or shape. And you made it. The best traditional Canadian Nanaimo Bars.

CHRISTMAS NANAIMO BARS

Steps:

• 1. In a small bowl, combine ginger and rum and set aside. Line a 9 inch pan with a foil sling.
• 2. In a large heavy saucepan, combine the butter, cocoa, and sugar. Cook and stir over medium low heat until melted. Whisk a small amount of hot mixture into egg. Return all into pan, whisking constantly. Cook and stir over medium low heat until mixture reaches 160 degrees F.
• 3. Remove from heat and stir in vanilla. Stir in graham crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil lined 9 inch square pan.
• 4. For the filling, in a large bowl, beat the butter, half and half/milk and pudding mix until well blended. Gradually beat in powdered sugar until smooth,add in almond flavoring and spread over crust. Freeze for 15 minutes or until set.
• 5. In a microwave, melt chocolate and butter, stir until smooth. Stir in vanilla. Spread over the top. Combine confectioner's sugar and half and half/milk, drizzle over the top. Refrigerate for 1 hour or until set. Cut into bars.
• 6. Christmas is coming and I am looking over my recipes, this is one of them. These are kicked up Nanaimo bars. You can omit the ginger, rum, and cherries and have everyday Nanaimo bars. You can also add mint and pink tinting to the filling and crushed candy canes on top. The way I chose to serve them for "Santa Claus" since we barely had two left was, I left off the white icing on top, and placed them on a black plate, dusted it heavily with powdered sugar to look like snow and arranged some mini marshmallows around the plate so Santa wouldn't know he was shortchanged.

CHERRY ALMOND NANAIMO BARS

Steps:

• Bottom Layer: Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, graham crumbs and almonds. Pat firmly into 9 x 13 pan. Chill for at least 1 hour.
• Filling: Cream butter, cherry juice and almond extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over the first layer in the pan. Chill until firm.
• Top Layer: Heat chocolate and butter, stirring constantly until smoothly melted. Drizzle chocolate over filling. Chill.

NANAIMO BARS

Steps:

• For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
• In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
• Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
• Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
• For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
• Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
• For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.

NANAIMO BARS III

Steps:

• In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
• For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
• While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

NANAIMO BARS

Steps:

• First Layer:.
• Melt and cook 3 minutes the first 5 ingredients (butter, sugar, cocoa, vanilla and egg). Add next 3 ingredients (graham cracker crumbs, coconut, and milk) stirring well. Remove from heat and press into a 9 x 9" pan. Cool.
• Second Layer:.
• Add all ingredients (butter, milk, vanilla pudding powder and powdered sugar) into a medium size bowl or stand mixer bowl and mix well. Spread on cooled first layer.
• Third Layer:.
• Melt chocolate and butter over low heat. Spread on top of second layer.
• Let cool and cut into 1" square pieces.

NANAIMO BARS

Steps:

• In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.

NANAIMO BARS I

Steps:

• Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
• Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
• Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
• Refrigerate till hardened.
• Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.