Orange Nanaimo Bars Recipes

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ORANGE NANAIMO BARS



Orange Nanaimo Bars image

I originally created these rich bars for my coworkers. Everyone raved about the shortbread crust, creamy middle layer and the orange and chocolate flavor combination. They were such a hit, they're now a staple for many gatherings.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 18

1/3 cup butter, cubed
1/4 cup sugar
1 dark chocolate candy bar (3-1/4 ounces), chopped
1 large egg, beaten
17 shortbread cookies, crushed
1/2 cup sweetened shredded coconut
1/2 cup finely chopped pecans
1 teaspoon grated orange zest
FILLING:
1/2 cup butter, softened
2 tablespoons instant vanilla pudding mix
2 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
1 to 2 drops orange paste food coloring, optional
GLAZE:
1 dark chocolate candy bar (3-1/4 ounces), chopped
1 teaspoon butter

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.

Nutrition Facts :

ORANGE NANAIMO BARS



Orange Nanaimo Bars image

For those who love 'orange', these are a must. Particularly nice at Christmas on a goodies tray, but these are always welcome any time of the year!

Provided by Lennie

Categories     Dessert

Time P1DT15m

Yield 25 bars

Number Of Ingredients 16

1/2 cup butter (I use butter) or 1/2 cup margarine (I use butter)
1/3 cup cocoa
1/4 cup granulated sugar
1 large egg
1 3/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts (or pecans)
1/2 cup shredded coconut
1 teaspoon freshly grated orange rind
1/2 cup butter, softened (don't use margarine here)
2 tablespoons custard powder
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon freshly grated orange rind
2 cups icing sugar, sifted to remove lumps
orange food coloring (optional, I don't use it)
4 ounces semisweet chocolate
2 tablespoons butter (don't use margarine)

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.

NANAIMO BARS



Nanaimo Bars image

Provided by Food Network

Yield 16 bars

Number Of Ingredients 13

Nonstick vegetable spray
5 tablespoons unsalted butter
4 ounces bittersweet chocolate
1 cup Graham cracker crumbs
1 cup dried coconut flakes
1 cup coarsely chopped walnuts
1/2 cup unsalted butter at room temperature
1 cup confectioners' sugar
4 tablespoons maple syrup
2 tablespoons Grand Marnier
4 ounces Bittersweet chocolate
1 tablespoons vegetable shortening
1 tablespoons light corn syrup

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

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

NANAIMO BARS (WITH 6 VARIATIONS)



Nanaimo Bars (With 6 Variations) image

These no-bake, three layered snack bars start with a crumb base, followed by a layer of light custard buttercream, then topped with a shimmering layer of chocolate. Nanaimo Bars are one of Canada's favorite confections, named after the beautiful city of Nanaimo, B.C. It all began when Mabel Jenkins, a Nanaimo housewife entered the recipe in a magazine contest back in the 1950's. She won the contest with these tasty treats even made the town famous for them. There are six variations of filling here at the bottom of this recipe. Buddha got this recipe from a co-worker named Kindalee.

Provided by 2Bleu

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg, lightly beaten
1 teaspoon vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup walnuts, chopped (or almonds or pecans)
1/3 cup butter
3 tablespoons custard powder, Bird's brand (or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar
8 ounces semisweet chocolate
2 tablespoons butter

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



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 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

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

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.

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Top Asked Questions

What are orange Nanaimo bars?
Chocolate Orange Nanaimo Bars. A new recipe with a twist on the classic Canadian treat, the Nanaimo bar. Here the sweet centre gets infused with tangy orange flavour. 2020 update – following the success of my attempts to improve on traditional Nanaimo Bars, I decided to apply the same approach to this favourite recipe.
How do you Make Your Nanaimo bar?
I actually entered the contest back in 1985 to find the "Ultimate Nanaimo Bar" recipe. I didn't win but it was a wonderful experience. I usually reduce the graham wafer crumbs to 1 3/4 cups and use 1/2 cup finely chopped almonds insead of walnuts. For the middle layer I use 1/2 cup unsalted butter and cream insead of milk.
What to do with too many graham crackers in Nanaimo bars?
Also if you want to make to impress, double the custard icing and add a drizzle of white chocolate (melt 1/2 cup white chocolate chips with 1 tablespoon butter/margarine) on top while chocolate is still warm. Read More I've had Nanaimo bars many times and this recipe called for a bit too many graham cracker crumbs. IT made the crust a bit to dry.
How do you make Canadian chocolate bars?
These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping 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.

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