Orange Nanaimo Bars Recipes

ORANGE NANAIMO BARS

Steps:

• In a large heavy saucepan, combine the butter, sugar and candy bar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°., In a large bowl, combine the cookie crumbs, coconut, pecans and orange zest. Stir in chocolate mixture until blended. Press into a greased 9-in. square baking pan. Refrigerate 30 minutes or until set., For filling, in a large bowl, cream butter and pudding mix. Beat in the confectioners' sugar, orange juice, zest and, if desired, food coloring. Spread over crust., For glaze, melt candy bar and butter in a microwave; stir until smooth. Spread over top. Refrigerate until set. Cut 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.

ORANGE NANAIMO BARS

Steps:

• First, make base.
• Put butter or margarine, cocoa and sugar into a saucepan and cook, over medium heat, until butter melts and sugar dissolves; stir occasionally.
• Whisk egg and then SLOWLY whisk butter mixture into beaten egg; then put mixture back into same saucepan.
• Cook, stirring frequently, for about 2 minutes or until smooth; remove from heat.
• Stir in crumbs, nuts, coconut and orange rind; combine well then scrape into a 9-inch cake pan (8-inch works as well); spread evenly and even use your fingers to press down; refrigerate for 30 minutes.
• Now make the middle.
• With an electric mixer, beat custard powder into butter, then beat in orange juice concentrate and rind.
• With your mixer on low, beat in icing sugar, a bit at a time, and the food colouring if you're using it.
• Spread over the chilled base and refrigerate for 1 hour or until set.
• Now make the top.
• Chop chocolate coarsely and heat in a small pan, along with the butter, until melted and smooth; stir often.
• Pour over the middle layer, spreading evenly; return to refrigerator for at least 30 minutes or until firm.
• Once firm, cover with plastic wrap and keep refrigerated until serving.
• With a sharp knife, cut into bars to serve.