Nanaimo Bars My Moms Recipes

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 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.

MOM'S NANAIMO BARS

Steps:

• Base: Cook 1/2 cup butter, sugar, egg, cocoa and vanilla over low heat until butter melts.
• Stirring frequently.
• Remove from heat, stir in crumbs, coconuts and walnuts.
• Press by hand into a lightly buttered 8 x 8 pan.
• Filling: Combine icing sugar, 1/2 cup butter and custard into a small bowl.
• Add milk gradually until mixture reached spreading consistency.
• Spread over base.
• Topping: Melt chocolate and butter over low heat.
• Spread evenly over filling.
• Chill until firm and then slice into small squares and serve.

NO BAKE NANAIMO BAR CHEESECAKE RECIPE + VIDEO

Steps:

• CrustIn a large pan, melt the butter over medium heat. Remove from heat and stir in sugar and cocoa.
• Gradually whisk in egg, stirring constantly. The heat from the pan and the butter will cook the egg as you stir (no raw eggs!).
• Stir in graham crumbs, almonds, and coconut until combined. Press firmly into a 9" Springform pan.
• Filling: In a large bowl, beat cream cheese until smooth.
• Add custard powder, cream and sugar and beat until light and fluffy. Pour into Springform pan over crust and refrigerate to chill.
• Ganache: In a medium microwave-safe bowl, melt chocolate and cream in 15-20 second intervals, stirring well each time, until smooth (be careful NOT to overheat the chocolate or it will seize!) -- I only had to do this twice.
• Remove cheesecake from the fridge or freezer and pour over top, smoothing to the edges. Refrigerate until completely set, at least 5-6 hours, before serving. Refrigerate leftovers up to 3-4 days or freeze up to 3 months.

NANAIMO BARS (MY MOM'S RECIPE)

Steps:

• Brownie Layer 1. Preheat oven to 350F. Line an 8" x 8" pan with foil. Grease foil and set pan aside. 2. Mix butter, sugar, vanilla and coffee liqueur on medium with electric mixer until light and fluffy. Add eggs one at a time, mixing well in between each addition. 3. Sift together flour, cocoa, baking powder and salt. Gradually add to egg mixture and blend well. 4. Spread in prepared pan and bake for 40 - 45 minutes or until brownie begins to pull away from edges of pan. Allow to cool completely. Icing Layer Whip icing sugar and custard powder with butter, milk and vanilla. Add more milk if necessary to mix but do not make the icing thin. Icing for Nanaimo bars should be stiff so the chocolate layer on top of it won't seep through. Spread icing on top of brownies in an even layer with an off-set spatula. Keep in fridge while you make chocolate layer. Chocolate Layer Melt chocolate and butter in pan over medium-low heat. Allow to cool for about 10 minutes. Pour over icing layer and smooth with an off-set spatula. Put Nanaimo bars into fridge until chocolate is hardened. Serve cold from fridge.

THE ORIGINAL NANAIMO BARS

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.