Kittencals Best Nanaimo Bars No Bake Recipes

KITTENCAL'S BEST NANAIMO BARS (NO BAKE)

Kittencal's Best Nanaimo Bars (No Bake) image

These are better than any store-bought, all amounts may be doubled for a 13x9-inch pan --- if you don't have custard powder on hand then use instant vanilla pudding powder instead, you may have to adjust the amount according to the texture desired, start out with 2 tablespoons adding more to achieve desired texture, I have to say that these bars are better both in taste and appearence if made with the custard powder and you will easily find it in the baking section near the pudding mixes of any grocery store, what you do not use will keep well covered tightly in the fridge so I advise to purchase the custard powder! --- and for easier slicing chill the bars just slightly then remove from fridge when just partially hard then run a sharp knife through the bars to slice into desired sizes then return to fridge to finish chilling, this will make slicing the bars easier when they harden --- different flavored extracts and food colouring may be used to create different flavors, such as mint extract and a drop of green food colouring, also these freeze very well! :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 30m

Yield 1 8x8 inch square pan, 16 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened (use butter only!)
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup coconut, finely chopped (don't use the long shredded kind, if you do then chop it on the processor until finely chopped)
1/2 cup butter (preferably unsalted)
8 teaspoons half-and-half cream (must use half and half cream for this!)
2 tablespoons vanilla custard powder (or more to achieve desired consistancy and taste)
2 cups icing sugar
6 ounces semisweet chocolate
4 tablespoons butter
1 tablespoon whipping cream (optional)

Steps:

For bottom layer: In a double boiler, or on the stove element (on low heat) melt the first 3 ingredients, remove from heat; add in the egg, stir to combine and thicken. Stir in cracker crumbs, coconut and chopped nuts.
For microwave method; melt the butter with sugar in microwave until the butter is completely melted, removing one time to stir (you do not have to cook until very hot) mix in cocoa powder until well combined, then vigorously whisk in eggs until combined, then stir in remaining ingredients (the mixture will be thick so I always mix with my hands).
Press firmly into prepared ungreased 8 x 8-inch square pan.
For the middle layer: cream butter, half and half, custard powder and icing sugar; beat until light and creamy.
Spread over the bottom layer; refrigerate for 10-15 minutes.
For the topping: In the microwave, or on top of the stove, on low heat, melt the chocolate squares with the 4 Tbsp butter; stirring to combine adding in the whipping cream for a more creamier texture if desired.
Pour evenly over the middle creamy layer (smooth out with a spoon to even out if necessary).
Refrigerate for 1 hour before cutting.

Nutrition Facts : Calories 365.7, Fat 27.4, SaturatedFat 16.3, Cholesterol 50.7, Sodium 195.5, Carbohydrate 31.6, Fiber 3.7, Sugar 21.4, Protein 4.2

NANAIMO BARS I

Nanaimo Bars I image

These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!

Provided by Shealeen

Categories Desserts Cookies No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 14

Ingredients

½ cup butter
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup shredded coconut
½ cup chopped walnuts
¼ cup butter
2 cups confectioners' sugar
2 tablespoons vanilla custard powder
3 tablespoons milk
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon butter

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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g

DECADENT NANAIMO BARS

Decadent Nanaimo Bars image

There are few things as Canadian or as addictive as no-bake Nanaimo bars (named for the town in British Columbia that made them famous). For festive flair, add candied fruit and ginger. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 21

Ingredients

2 tablespoons finely chopped crystallized ginger
1 tablespoon rum
3/4 cup butter, cubed
1/3 cup baking cocoa
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup finely chopped red and green candied cherries
FILLING:
1/4 cup butter, softened
3 tablespoons 2% milk
2 tablespoons instant vanilla pudding mix
2-1/2 cups confectioners' sugar
TOPPING:
4 ounces semisweet chocolate, chopped
1 tablespoon butter
1/2 cup confectioners' sugar
2 teaspoons 2% milk

Steps:

In a small bowl, combine ginger and rum; set aside., In a large heavy saucepan, combine the butter, cocoa and sugar. 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°., Remove from the heat and stir in vanilla. Stir in the cracker crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil-lined 9-in. square baking pan., For filling, in a large bowl, beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar until smooth; spread over crust. Freeze for 15 minutes or until set., In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Combine confectioners' sugar and milk; drizzle over top. Refrigerate for 1 hour or until set. Cut into bars.

Nutrition Facts :

NANAIMO BARS III

Nanaimo Bars III image

Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.

Provided by MARTHA J PAUL

Categories Desserts Cookies No-Bake Cookie Recipes

Time 30m

Yield 16

Number Of Ingredients 13

Ingredients

½ cup butter, softened
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 ¾ cups graham cracker crumbs
1 cup flaked coconut
½ cup finely chopped almonds
½ cup butter, softened
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter

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.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g

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