Nanaimo Bars 9x13 Pan Recipe 395

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.

GRANDMA CHASE'S NANAIMO BARS

Steps:

• Grease a 9x13-inch dish. To make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.
• Make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust, and return to refrigerator for 30 more minutes.
• For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable. Pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

NANAIMO BARS (9X13 PAN) RECIPE - (3.9/5)

Steps:

• 1.BASE: Combine first 6 ingredients in large saucepan. Heat and stir over medium-low heat until mixture is smooth. Remove from heat. 2.Stir in graham crumbs, coconut, and walnuts. Pack firmly into ungreased 9x13" pan. Chill while you prepare the middle layer. 3.MIDDLE LAYER: Beat all 4 ingredients together in medium bowl until smooth. Spread over first layer. Chill for 45 minutes. 4.TOP LAYER: Melt chocolate and butter in a small bowl at 50% power in microwave. Microwave for about 1½ minutes, stir and microwave another 30 seconds or longer if needed, stirring frequently. Spread fairly evenly over middle layer. Chill for 1 hour, then score chocolate with a sharp knife and return to fridge to chill completely before cutting into bars.

NANAIMO BARS

Steps:

• Combine graham crumbs, coconut and nuts in medium bowl. Microwave 2 oz. chocolate and 1/2 cup butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec.; stir until chocolate is completely melted and mixture is well blended. Add to crumb mixture; mix well. Press onto bottom of 9-inch square pan. Refrigerate until ready to use.
• Beat dry pudding mix, 1/3 cup softened butter and boiling water in large bowl with mixer until blended. Gradually beat in sugar; spread over crust. Refrigerate 15 min.
• Microwave remaining chocolate and 1 Tbsp. butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Carefully spread over pudding layer. Refrigerate several hours or until firm before cutting into bars.

THE BEST NANAIMO BARS

Steps:

• Place the 2 ounces of chocolate in a medium microwave safe bowl and microwave for 2-3 minutes at 50% power, stirring every 30 seconds, until the chocolate is almost melted. Continue to stir until it is completely melted.
• Add the butter, granulated sugar, vanilla, egg whites, graham wafer crumbs and unsweetened coconut and mix well.
• Press into a 9x13 inch pan and chill for 20 minutes.
• In another bowl, cream the butter for the filling.
• Add the custard powder, powdered sugar, milk and vanilla and beat with an electric mixer until smooth.
• Spread the filling evenly over the chilled base.
• Chill for another 15-20 minutes.
• In a microwave safe bowl, place the 4 ounces semi-sweet chocolate and the butter and heat at 50% power for 2-3 minutes, stirring every 30 seconds until the chocolate is almost melted. Continue stirring until it is completely melted.
• Spread evenly over the chilled custard layer.
• Chill for several hours or overnight.
• Cut into bars and store covered in the refrigerator for a week, or remove from the pan and freeze in an airtight container for up to 3 months. I actually prefer these just slightly thawed straight from the freezer!