Rich Nanaimo Bars Food
NANAIMO BARS I
These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
Provided by Shealeen
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g
NANAIMO BARS
My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
THE ORIGINAL NANAIMO BARS
Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: 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.
- SECOND LAYER: Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- THIRD LAYER: Melt chocolate and butter over low heat.
- Cool
- When cool, but still liquid, pour over second layer and chill in refrigerator.
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- Spray the bottom of a 20 × 20 centimeter pan with cooking spray and line it with a piece of parchment that hangs over the edges. Spray the parchment layer and lay another piece the opposite way, also leaving some overhang. Spray again. This will make it easier to remove the Nanaimo bars from the pan.
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- In a saucepan over medium heat, combine the butter, sugar, and cocoa powder. Stir until the butter is melted and the sugar and cocoa dissolve, about two to three minutes. In a separate bowl, whisk the egg and vanilla together. Slowly pour the cocoa mixture into the egg mixture, whisking to combine, and return to the sauce- pan. Heat over medium heat until it comes to a boil, about three to four minutes, then remove from the heat immediately.
- Pour the cocoa mixture into the bowl containing the rice cereal mixture, and stir until well combined. Press the mixture evenly into the prepared pan and let it chill in the refrigerator while you prepare the filling.
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- Line 9” square pan with parchment paper leaving enough overhang to easily lift finished square from pan for cutting.
- Refrigerate bars in single layer in airtight container for up to 5 days or, for longer storage, freeze in airtight container.
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