Nanaimo Cookie Bars Recipes

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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

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

NANAIMO BARS



Nanaimo Bars image

My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup plus 1 tablespoon butter, divided
1/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
1/2 cup chopped walnuts, optional
2 tablespoons instant vanilla pudding mix
3 tablespoons milk
2 cups confectioners' sugar
3 ounces semisweet chocolate

Steps:

  • In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.

Nutrition Facts :

THE ORIGINAL NANAIMO BARS



The Original Nanaimo Bars image

Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!

Provided by Starfire aka Wendy

Categories     Bar Cookie

Time 30m

Yield 18 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa (Fry's Coco)
1 egg
1 3/4 cups graham wafer crumbs
1/2 cup almonds
1 cup coconut
1/2 cup unsalted butter
2 tablespoons milk
2 tablespoons bird's custard mix
2 cups icing sugar
4 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons unsalted butter

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.

NANAIMO BAR COOKIES



Nanaimo Bar Cookies image

Named after the city of Nanaimo in British Columbia. Cooking time is time to chill. Posted for ZWT II '06

Provided by Cynna

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 14

2 ounces semisweet chocolate (1 oz squares)
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup butter, softened
1/2 cup walnuts, chopped
2 tablespoons sugar
1 teaspoon vanilla
1 egg
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups confectioners' sugar
4 ounces semisweet chocolate
1 tablespoon butter

Steps:

  • Base.
  • Combine ingredients. Press into 9 inch square cake pan. Chill.
  • Filling.
  • Combine butter, milk, and custard powder. Blend in confectioner's sugar. Spread over base. Chill at least 15 minutes.
  • Glaze.
  • Partially melt chocolate and butter. Remove from heat and stir until melted. Spread over custard layer. Chill.
  • Store in refrigerator, covered, up to 1 month. Makes 24 bars.
  • Serve chilled. They're rich, so small portions may be appropriate.
  • Variation: Add peppermint extract and green food coloring to the middle layer.

Nutrition Facts : Calories 203.3, Fat 13.9, SaturatedFat 7.8, Cholesterol 25.6, Sodium 102.5, Carbohydrate 20.8, Fiber 1.7, Sugar 14.9, Protein 2.3

NANAIMO COOKIE BARS



Nanaimo Cookie Bars image

Prize-Winning Recipe 2009! Try this easier cookie-mix take on a classic layered chocolate and vanilla bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 36

Number Of Ingredients 12

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1 cup graham cracker crumbs
1/2 cup chopped nut topping or chopped walnuts
1/2 cup coconut
1 cup butter or margarine, melted
1 egg
4 cups powdered sugar
4 tablespoons vanilla instant pudding and pie filling mix
1/3 cup butter or margarine, softened
1/4 cup milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/4 cup butter or margarine

Steps:

  • Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
  • In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping.
  • In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes.
  • Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 26 g, TransFat 0 g

NANAIMO BARS



Nanaimo bars image

Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping

Provided by Michelle Holmes

Categories     Afternoon tea, Dessert, Treat

Time 30m

Number Of Ingredients 13

125g softened butter
50g caster sugar
5 tbsp cocoa powder
1 egg , beaten
200g digestive biscuits , blitzed to crumbs
100g desiccated coconut
50g chopped almonds (optional)
100g butter , softened
4 tbsp double cream
3 tbsp custard powder
250g icing sugar
150g dark chocolate
50g butter

Steps:

  • Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
  • For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
  • Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.

Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE COOKIE NANAIMO BARS



Chocolate Cookie Nanaimo Bars image

No-bake, with three layers of yumminess: a somewhat chewy cookie bottom, vanilla frosting middle, and chocolate top layer. Everyone loves these.

Provided by KEDY

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

½ cup butter
¼ cup white sugar
¼ cup cocoa powder
1 egg, beaten
1 ¼ cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
½ cup butter
2 tablespoons instant vanilla pudding mix
3 tablespoons heavy cream
2 cups confectioners' sugar
1 cup semisweet chocolate chips
1 tablespoon vegetable oil

Steps:

  • Line a 9x9-inch square pan with parchment paper. Place 1/2 cup of butter into the top half of a double boiler, and melt over simmering water. Stir in the sugar and cocoa powder until the mixture is smooth and the sugar has dissolved. Whisk in the beaten egg and gently cook, whisking constantly, until the mixture thickens up, about 1 minute. Remove the double boiler top from the heat, and stir in the cookie crumbs until very well mixed. Press the crust into the prepared dish, and refrigerate until chilled, at least 30 minutes.
  • In a mixing bowl, beat together 1/2 cup of butter with the vanilla pudding powder and cream with an electric mixer until the mixture is fluffy. Slowly beat in the confectioners' sugar, and continue beating until the mixture is very creamy and pale yellow, about 2 minutes. Spread the filling over the crust, and return to the refrigerator for at least 30 more minutes.
  • Melt semisweet chocolate chips with vegetable oil in the top of a double boiler over hot water, and stir until the mixture is very smooth. Remove the chocolate mixture from the heat, allow to cool slightly, and pour over the vanilla layer. Use a spatula to spread the chocolate completely over the vanilla layer. Place the dish in the refrigerator to cool until the chocolate loses its gloss but is not completely hard, about 30 minutes.
  • With a sharp knife, cut into 5 rows by 5 rows (25 squares), return to refrigerator, and chill at least 15 minutes to overnight. Serve cold.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 32.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 10.4 g, Sodium 144.3 mg, Sugar 28.1 g

CHOCOLATY NANAIMO BARS



Chocolaty Nanaimo Bars image

If a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. -Kelly McCulley, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, cubed
1/4 cup sugar
1/4 cup baking cocoa
1 large egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup sweetened shredded coconut, toasted
1/2 cup chopped pecans, toasted
FILLING:
1/2 cup butter, softened
2 tablespoons Bird's custard powder or instant vanilla pudding mix
2 cups confectioners' sugar
3 tablespoons half-and-half cream
TOPPING:
1 ounce white baking chocolate, melted
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Line bottom of a 9-in. square baking pan with parchment. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat., Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold., For filling, in a large bowl, beat butter and custard powder until blended. Beat in confectioners' sugar and half-and-half until smooth. Spread over crust. Refrigerate, covered, 1 hour or until firm., For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. , Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in. apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the pan, cutting through the piped lines to create a feather design. , Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 343 calories, Fat 22g fat (12g saturated fat), Cholesterol 45mg cholesterol, Sodium 168mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

NANAIMO BARS



Nanaimo Bars image

The Nanaimo bar is an easy, no-bake confection beloved by Canadians and perfect for potlucks and holiday parties.

Provided by Anthony Rose

Yield Makes 12 bars

Number Of Ingredients 14

½ cup unsalted butter
¼ cup white sugar
⅓ cup cocoa powder
1 large egg, beaten
2 cups graham cracker crumbs
1¼ cups unsweetened shredded coconut
½ tsp. kosher salt
1 cup unsalted butter
6 Tbsp. whole milk
2 Tbsp. custard powder
¼ tsp. kosher salt
4 cups icing sugar
1 cup dark chocolate chips
6 Tbsp. heavy cream

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.

NANAIMO BARS



Nanaimo Bars image

The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her "Canlit Foodbook," a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We've added a smidge more cocoa and the optional addition of salt - but leave it out for the true Nanaimo bar experience.

Provided by Sara Bonisteel

Categories     cookies and bars, dessert

Time 2h

Yield 16 bars

Number Of Ingredients 15

1/2 cup/115 grams unsalted butter (1 stick), cut into pieces
1/4 cup/50 grams granulated sugar
1 large egg
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups/235 grams graham cracker crumbs
1 cup/85 grams unsweetened shredded coconut
1/2 cup/50 grams finely chopped walnuts, almonds or pecans (or a mixture)
1/4 cup/60 grams unsalted butter (1/2 stick), at room temperature
3 tablespoons heavy cream
2 tablespoons custard powder, such as Bird's
2 cups/245 grams confectioners' (icing) sugar
4 ounces/115 grams semisweet chocolate, broken into 1/2-inch (1 1/4-centimeter) pieces
2 tablespoons unsalted butter
Flaky sea salt, for sprinkling (optional)

Steps:

  • Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
  • Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
  • Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
  • Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
  • Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners' sugar and mix on low until incorporated. Add remaining confectioners' sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
  • Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
  • Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
  • Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
  • To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 118 milligrams, Sugar 24 grams, TransFat 1 gram

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From thespruceeats.com


THE BEST NANAIMO BARS RECIPE | THE RECIPE CRITIC
2021-08-05 Prepare Pan: First, line a 9×9 pan with parchment and set aside. Make Crust Mixture: In a medium bowl, mix the butter, sugar, cocoa powder, and salt together until combined. Add the egg and mix thoroughly. Mix in the graham …
From therecipecritic.com


ALMOST AUTHENTIC EASY NANAIMO BARS (NO-BAKE) - SCOTCH & SCONES
2018-01-12 A no-bake cookie bar that's a step above. Talk about a treat, this easy Nanaimo bar recipe gives other no-bake cookie bars real competition. There's the texture contrast between the crunchy graham cracker crust and the smooth, creamy filling. And of course, the rich vanilla custard frosting and the chocolate topping pair so well together.
From scotchandscones.com


NANAIMO BAR SUGAR COOKIE RECIPE (CUT OUT COOKIES WITH CUSTARD …
2021-06-25 In a stand mixer fitted with a paddle attachment, cream the butter, powdered sugar and custard powder on medium-high speed until pale in color. Using a plastic baking spatula, scrape down the sides of the bowl and add the hot water. Beat the mixture on medium speed until the filling icing is light and fluffy. p.s.
From sweetopia.net


NANAIMO BARS...LUSCIOUS NO BAKE COOKIE BARS - STUFFED AT THE GILL'S
2017-11-08 Grease and line with parchment paper a 9x9-inch square baking pan. For easy removal let the paper hang over the sides. For the Bottom : Place butter, sugar, cocoa, vanilla and egg in a medium sized heat-proof bowl. Set the bowl over a pot of simmering water. The bowl should not touch the water.
From stuffedatthegills.ca


NANAIMO BARS RECIPE - NO BAKE CHRISTMAS DESSERT! - THE RECIPE …
2019-12-06 In a small pot, melt chocolate and cream together on low heat, stirring frequently. Let cool for 10 minutes. Remove bars from freezer and pour ganache evenly over bars, spreading into a thin even layer. Place bars in the refrigerator to set completely before slicing, at …
From thereciperebel.com


NANAIMO BARS - BAKE FROM SCRATCH
Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan. Spray with cooking spray. In the top of a double boiler, combine butter, cocoa, sugar, and salt. Cook over simmering water, stirring constantly, until butter is melted. Add egg and vanilla bean paste, stirring until thickened and smooth, about 1 minute.
From bakefromscratch.com


22 RECIPES: NANAIMO BARS IDEAS | NANAIMO BARS, BAKING, NANAIMO
Jul 20, 2014 - These delicious bars are offered at almost every casino buffet here in the Pacific Northwest… Tonight, thanks to a commercial promoting B.C., Canada travel, I discovered their name: “Nanaimo Bar” (they originated in Nanaimo, British Columbia). They require no baking and consist of a wafer crumb-based layer topped by a layer of light vanilla or custard flavored …
From pinterest.ca


EAGLE BRAND® | NANAIMO BARS
Directions. 1 : Combine butter, sugar, cocoa, egg, crumbs, coconut and peanuts. Press evenly into bottom of a parchment paper-lined 9" (2 L) square pan. 2 : Combine sweetened condensed milk with peanut butter; cook and stir over medium …
From eaglebrand.ca


NANAIMO BARS - PREPPY KITCHEN
2021-02-16 Once mixed gradually add in the beaten egg and return to the heat to thicken. 3. Fold in the Graham crackers, coconut, and nuts and mix together. 4. Press into the bottom of a lined cake pan and chill. 5. Beat the butter, custard powder, cream, and powdered sugar together until light and fluffy. 6.
From preppykitchen.com


NANAIMO BARS - COOKING CLASSY
2020-08-01 Instructions. Butter an 8 by 8-inch baking dish. Line with parchment paper and butter parchment, set aside. For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat. Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined.
From cookingclassy.com


NANAIMO BARS RECIPE | ANN CLARK COOKIE CUTTERS
1/2 cup Unsalted Butter. Add and beat: Confectioners' Sugar. Whisk together until dissolved: Heavy Cream. Vanilla Instant Pudding Powder. Add to butter mixture and beat 1 to 2 minutes. Spread in an even layer over graham cracker mixture and refrigerate. In the top of a double boiler over medium heat, stir until melted and smooth:
From annclarkcookiecutters.com


MOM'S NANAIMO BARS - THE ENDLESS MEAL®
2017-12-07 Put the chocolate and butter in a pot and turn on the element to the lowest heat. Then walk away for a while. Trust me on this one. When the chocolate has melted and the custard is firm, you can pour the chocolate on top. Smooth the top with a spatula and then tap the pan on your counter a few times.
From theendlessmeal.com


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