Nanaimo Bar Recipe


I would like to request a recipe from your Canadian Readers or anyone else who has made this bar. We were in Western Canada for 2 weeks. and tasted a Nanaimo Bar (not sure of the spelling). They sold for $2.95 each. I would like to make these at home in the States. Can someone supply the recipe for me?
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Thanks all.
Rosalie

Answers:

Request for Canadian Readers

Nanaimo Bars

    Base

  • 2 squares (oz.) semi-sweet chocolate
  • 2 cups graham cracker crumbs
  • 1 cup coconut
  • 1/2 cup softened butter
  • 1/2 cup chopped walnuts
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 egg

    Filling

  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 2 tablespoons instant vanilla pudding
  • 2 cups confectioners (powdered) sugar

    Glaze

  • 4 squares (oz.) semi-sweet chocolate
  • 1 tablespoon butter

    Procedure:
    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 sitr 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. (06/16/2005)

    By DeeCee.

    Request for Canadian Readers

    Nanaimo bar recipes:

    http://www.tracksoutdooradventures.com/recipe.html
    http://people.cs.uchicago.edu/~alain/nanaimo.html
    http://david.bembidion.org/recipes/nanaimo.html

    Enjoy! These are truly a Canadian favorite... right up there with Butter Tarts!

    http://archives.cbc.ca/IDC-1-69-1371-8373/life_society/canadian_food/clip6
    http://www.boutell.com/vegetarian/butter-tarts.html
    (06/16/2005)

    By beanygurl

    Request for Nanaimo Bar Recipe

    Quick Nanaimo Bars

  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup cocoa
  • 1 egg, beaten
  • 2 cups graham cracker crumbs
    Ad
  • 1 cup coconut, flaked or shredded
  • 1/2 cup walnuts or peanuts, chopped
  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 cup sliced almonds, chopped pistachios or melted chocolate chips

    Melt butter and stir in sugar, cocoa, egg, crumbs, coconut and nuts. Spread and press into bottom of 9 x 9" pan.

    Combine condensed milk with lemon juice. Blend well and spread on base.

    Refrigerate until firm. Approx. 2 hours.

    Roast almonds for 3 minutes at 350°F.

    Sprinkle with almonds or pistachios or drizzle melted chocolate chips.
    (06/16/2005)

    By Darlene in Mississauga

    Request for Nanaimo Bar Recipe

    I believe the city of Nanaimo, British Columbia has a website. This is the city where the bars originated. The original recipe doesn't use plain vanilla pudding but instead, Birdseye Custard. I have a copy of the original recipe and like you; I think they`re the best. (06/17/2005)

    By Mairmie

    Request for Nanaimo Bar Recipe

    Here's one where the egg is cooked and includes "custard powder" which may not be in as many pantries as vanilla pudding tends to be.

    This is from the City of Nanaimo website

    http://www.city.nanaimo.bc.ca/visitors/index_inside.asp?id=189

    Nanaimo Bar Recipe

    Bottom Layer

  • 1/2 cup unsalted butter (European style cultured)
  • 1/4 cup sugar
  • 5 tbsp. cocoa
  • 1 egg beaten
  • 1 1/4 cups graham wafer crumbs
  • 1/2 c. finely chopped almonds
  • 1 cup coconut
    Melt first 3 ingredients in top of 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
  • 1/2 cup unsalted butter
  • 2 Tbsp. and 2 Tsp. cream
  • 2 Tbsp. vanilla custard powder
  • 2 cups icing sugar
    Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

    Third Layer
  • 4 squares semi-sweet chocolate (1 oz. each)
  • 2 Tbsp. unsalted butter
  • Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

    ***edited to replace coding with actual fractions*** (06/17/2005)

    By beanygurl

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