Chudleighs Nanaimo Bars Recipes

CHUDLEIGHS NANAIMO BARS

Steps:

• Mix butter, sugar and cocoa. Melt in a bowl set over hot water. Add beaten egg and mix thoroughly. Remove from heat. Add graham cracker crumbs, coconut, vanilla, and walnuts. Press firmly into an 8 by 8-inch pan. Place in refrigerator while mixing the next layer.
• Second layer: Cream the butter, confectioners' sugar, and custard powder. Add small amount of milk. Beat until light and creamy. Spread on top of bottom layer. Place this in refrigerator for at least 20 minutes.
• Topping: Melt chocolate and butter together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator.

AUTHENTIC NANAIMO BARS

Steps:

• Bottom Layer'.
• Melt first three ingredients in the top of a double boiler.
• Add egg when the butter and cocoa are warm (not hot) and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good.
• 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.
• Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.

NANAIMO BARS (WITH 6 VARIATIONS)

Steps:

• BASE: Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat.
• Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 minute.
• FILLING: Beat butter with wooden spoon until light. Beat in custard powder and milk.Gradually beat in sugar. Spread over chilled base and let set in fridge.
• TOPPING: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling.
• Store in fridge until chocolate topping begins to harden. Score topping into 16 small bars (bites). Cut before totally solid, use a hot knife, wiping clean between cuts. Store in fridge or freeze for up to 2 months.
• FILLING VARIATIONS:.
• PEANUT BUTTER FILLING.-- 2 Tbsp Custard powder, 1/4 cup Milk, 2 Tbsp Butter; softened, 1/2 cup smooth peanut butter 2 cups confectioners sugar -sifted.
• MINT FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder), 1/4 cup milk, 3 cups icing sugar, 1 teaspoons peppermint flavoring, 1-2 drops green food coloring as desired.
• CAPPUCCINO FILLING -- 2 Tbsp milk, 3 Tbsp unsalted butter, 2 tsp instant coffee or espresso powder, 1/2 tsp vanilla, 2 cups confectioners sugar.
• GRAND MARNIER FILLING -- 2 cups Icing Sugar, 1/4 cup Butter; softened, 1/4 cup Grand Marnier or orange -liqueur, 1 Tbsp Orange rind; coarsely grated.
• BAILEY'S IRISH CREAM FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder), 1/4 cup Bailey's Irish Cream, 2-3 cups icing sugar.
• CHERRY FILLING -- 1/4 cup Butter; softened, 1 tablespoons Cherry juice, 2 cups Icing sugar, 1/3 cup chopped Maraschino cherries, 1-2 drops of red food coloring.

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:

• Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
• For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
• For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
• For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars