Grandma Lilys Nanaimo Bars Recipes

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.

GRANDMA LILY'S NANAIMO BARS

Steps:

• Stir butter, sugar, and cocoa till smooth.
• Add egg and vanilla.
• Heat in a double boiler until melted.
• Remove heat adn add crumbs and coconut.
• Mix well and spread in a 9x12 pan.
• Let cool- this is the crust layer.
• Mix the butter, powdered sugar and custard powder with a little milk until smooth.
• This is the icing middle layer.
• Melt 2 squared of baking chocolated with 1 Tablespoon of butter
• Pour over the top.
• Refrigerate till firm, cut and serve.
• Must be kept in the fridge.

GRAND MARNIER NANAIMO BARS

Steps:

• In bowl, stir together crumbs, coconut and pecans.
• In small saucepan, gently heat butter, cocoa and sugar until butter melts.
• Remove from heat; whisk in egg.
• Blend into crumb mixture.
• Press into greased 9 inch square cake pan.
• Bake in 350F oven for 10 minutes. Let cool on rack.
• Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind.
• Spread over base.
• Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer.
• Let cool for 20 minutes in refrigerator; cut into bars.
• (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.

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

Steps:

• For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
• In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
• Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
• Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
• For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
• Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
• For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.