The Original Nanaimo Bar Recipes
THE ORIGINAL NANAIMO BARS
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
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.
AUTHENTIC NANAIMO BARS
This is THE original recipe from Joyce Hardcastle who won the Ultimate Nanaimo Bar Recipe contest in 1986; no variations, just the exact ingredients she used An offset spatula comes in handy for this. These are very rich and sweet, one small bar is enough! If you don't have Birds Eye custard powder it totally changes the taste and I wouldn't make it if there was non in the kitchen. Why make the original if you do not use the original recipe. A tin of this product lasts forever and is a nice topping for stale cakes or a nice warm bowl of real comfort food! Someone mentioned the crust was greasy....If the crust ingredients are added in order the crust has never been greasy. Or, add 1/4 cup extra graham cracker crumbs. The ratio of butter to the other ingredients isn't a lot. If you omit any crust ingredient and use the same amount of butter called for in the recipe it won't turn out the way it should. This is one recipe that should never be altered!
Provided by green_sleeves
Categories Bar Cookie
Time 1h15m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 225.1, Fat 15.3, SaturatedFat 9, Cholesterol 32.7, Sodium 45.8, Carbohydrate 21.9, Fiber 1.6, Sugar 16.8, Protein 2.1
NANAIMO BARS
Named after the city of Nanaimo in British Columbia, the first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper! This version of the original bar is from Company's Coming - 150 Delicious Squares! Later versions change the vanilla custard layer to mint or peanut butter but the original is my favourite. You can make this a day ahead of a special occasion or keep it in the freezer. I used to freeze half because I'm very weak & I would eat the whole thing myself BUT I soon discovered that it tastes good even when its frozen!
Provided by CountryLady
Categories Bar Cookie
Time 30m
Yield 36 squares
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: Melt first 3 ingredients in top of double boiler or heavy saucepan.
- Add egg & stir to cook & thicken.
- Remove from heat.
- Stir in remaining ingredients& press firmly into an ungreased 9 x 9-inch pan.
- MIDDLE LAYER: Cream all ingredients together; beat until light.
- Spread over bottom layer.
- TOPPING: Melt chips & butter over low heat; cool.
- When cooled but still runny, spread over middle layer.
- Chill in refrigerator.
- Use a very sharp knife to cut into squares.
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