FoodBanter.com - Nanaimo Bars :-{]

* Exported from MasterCook *

Nainaimo Bars I

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter (or margarine)
1/4 c Sugar, white
1 Egg
4 tb Cocoa
2 c Graham wafer crumbs
1 c Coconut
1/2 c Nuts, chopped
1/4 c Butter
3 tb Milk
2 tb Vanilla custard powder
(or pudding powder)
2 c Icing sugar, sifted
4 Chocolate squares
(semisweet)
1 t Butter

Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling
water and stir until mixture resembles a custard. Combine crumbs,
coconut and nuts. Combine with the butter/sugar mixture, blending
well. Spread and press tightly into a 9 x 9 inch pan.

Cream the 1/4 cup butter, milk, custard powder and icing sugar.
Spread over mixture in pan. Melt the chocolate over hot water; add
butter and blend well. Spread over the icing. Let set. Chill and keep
refrigerated.

NOTES:

* A Favorite Canadian sweet -- This comes from a page in an obscure
magazine called something like "Canadian Homemaker_, by way of a
Canadian friend, Steve Deering. This is a traditional Canadian sweet,
much loved and admired. The origin of the recipe seems to be lost in
the mists of time, though everyone seems to agree that it comes from
the town of Nanaimo, in British Columbia.

: Difficulty: easy. : Time: 20 minutes preparation, several hours
chilling. : Precision: measure the ingredients.

: Barry Hayes : Stanford University, Stanford, California, USA :
decwrl!glacier.stanford.edu!bhayes

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 10g Fat (61.8% calories
from fat); 4g Protein; 10g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol;
79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nainaimo Bars Ii

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1/2 c Butter
1/4 c Sugar, granulated
5 tb Cocoa
1 Egg
1 t Vanilla
1 2/3 Cup Graham wafer
Crumbs, fine
1 c Coconut, desiccated
1/2 c Walnuts, chopped
-----CREAMY CENTER-----
1/4 c Butter
2 c Icing sugar, sifted
1 Egg
-----CHOCOLATE TOPPING-----
4 oz Chocolate, semi-sweet
1 tb Butter

MAKE CRUST: Grease a 9-inch square cake pan. In a sauce pan combine
the butter, sugar, cocoa, egg and vanilla. Cook over medium heat
stirring constantly, until smooth and slightly thickened. Stir in the
remaining crust ingredients and press into prepared pan.

Make the creamy center: cream the butter and gradually beat in icing
sugar and egg. Spread over crumb mixture and chill for about 15
minutes.

Make the chocolate topping: melt the chocolate and butter together
over hot water or in a microwave, being careful not to burn. Spread
on top of the previous parts. Chill until set. Cut into squares with
a sharp knife.

NOTES:

* No-bake, 3-layer (chocolate covered) bars -- Nanaimo bars are a
traditional Canadian dessert, though nobody is certain where the
tradition came from. Laura Secord is a Canadian candy company; their
cook book says this about the origin of these fattening delicacies:

"A version of these no-bake bars developed in the Canadian kitchens
of a well-known food company, was christened by them Nanaimo bars
after the city of that name on Vancouver Island. Nanaimo (from
sne-ny-mo, a local Indian term for a loose confederation of five
bands) started as a Hudson Bay Trading Post in 1849."

: Difficulty: Easy. : Time: 1 hour preparation, several hours
chilling. : Precision: Approximate measurement OK.

: Steven Sutphen : University of Alberta, Edmonton, Alberta, Canada
:

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 158 Calories; 15g Fat (66.8% calories
from fat); 5g Protein; 12g Carbohydrate; 7g Dietary Fiber; 50mg Cholesterol;
127mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nainamo Bars - Revisionist

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Butter & 1 tbsp
5 tb Sugar
5 tb Cocoa
1 t Peppermint extract
1 Egg
2 c Graham cracker crumbs
1/2 c Vanilla pudding
2 c Sugar -- icing
2 oz Chocolate -- unsweetened

Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in
egg and stir till consistency of custard. Remove from heat and stir
in crushed graham crackers. Press mixture into greased 8" sqaure pan.
Cream together 1/4 cup of remaining butter, the pudding and icing
sugar. Spread over graham cracker layer. Melt chocolate with
remaining 1 Tbsp butter, then pour over second layer. Let sit for a
few minutes, then refrigerate for 1 hour before cutting. Makes: 3
dozen squares Source: Harrowsmith Cookbook

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7629 Calories; 102g Fat (10.6%
calories from fat); 107g Protein; 1823g Carbohydrate; 151g Dietary Fiber;
196mg Cholesterol; 1591mg Sodium. Exchanges: 24 Grain(Starch); 6 Lean Meat;
17 1/2 Fat; 98 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
First layer:
1/2 c Butter -- unsalted
1/4 c Sugar
5 tb Cocoa powder -- unsweetened
1 Egg -- beaten
1 3/4 Cup Graham wafer crumbs
1 c Coconut -- sweetened
1/2 c Almonds -- finely chopped
Second layer:
1/2 c Butter -- unsalted; room temp
3 tb Cream
2 tb Vanilla custard powder *
2 c Icing sugar
Icing:
4 oz Chocolate -- semisweet (4 sq)
2 tb Butter -- unsalted

Recipe by: Toronto Sun NOTE: NO BAKE * Instant vanilla pudding can be
substituted. For 1st Layer: Place butter, sugar and cocoa powder in
double boiler over barely simmering water. Stir occasionally till
melted. Agg egg and stir to cook and thicken. Remove from heat and
stir in graham wafer crumbs, coconu and almonds. Press firmly in
ungreased 8" square pan. Chill. For 2nd layer Cream together butter,
cream and custard powder together in bowl. Graduall beat in icing
sugar till light and fluffy. Spread over first layer. Chill. For
Icing: melt chocolate and butter in top of double boiler over barely
simmering water (or in microwave). Stir to combine. Cool to room
temp. Spr evenly over 2nd layer with spatula. Chill. Cut into bars.
MAKES: 16-24 A contest winner for best Nanaimo bar in Nanaimo,
British Columbia. Very sweet! Source: Toronto Sun-contest winner

From: MARJORIE SCOFIELD Refer#: NONE From : Robert Miles 1:151/102
Sat 06 May 95 21

From: Teri Chesser Date: 02 May 99

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 528 Calories; 45g Fat (67.4% calories
from fat); 8g Protein; 40g Carbohydrate; 10g Dietary Fiber; 113mg
Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 8 1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars (canadian)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tb Cocoa
1/2 c Butter
1/4 c White sugar
1 Egg
1/2 ts Vanilla
2 c Graham wafer crumbs
-----FILLING-----
1 1/4 Cup Icing sugar
1/2 c Butter
3 tb Custard (Birds)
Milk
-----ICING-----
3 Squares semi-sweet
Chocolate
2 tb Butter
2 dr Vanilla

In a large saucepan melt the butter and stir in the cocoa and sugar.
Add 1 beaten egg with the vanilla to the melted butter. Add the 2
cups of "Graham" wafers and mix well. Press this mixture into the
bottom of a lightly greased 9*9 inch pan. Place in the refrigerator.

FILLING: Beat together icing sugar, butter, and custard. Add a little
milk if needed to make a smooth dough. Spread on first layer and
return to the refrigerator.

TOPPING: Melt chocolate, butter and vanilla in a saucepan. Work
quickly to get a smooth even layer. Return to the refrigerator to
set. Cut into bars. Refrigerate.

From: Jonathan Tseng

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4334 Calories; 431g Fat (74.6%
calories from fat); 94g Protein; 237g Carbohydrate; 143g Dietary Fiber;
1180mg Cholesterol; 3892mg Sodium. Exchanges: 15 1/2 Grain(Starch); 6 Lean
Meat; 83 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars -2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BOTTOM LAYER-----
1/2 c Butter
1/4 c Sugar, granulated
1/3 c Cocoa powder -- unsweetened
1 Egg -- beaten
1 3/4 Cup Graham wafer
Cracker crumbs
1/2 c Nuts -- finely chopped
1 c Coconut -- shredded
-----MIDDLE LAYER-----
1/2 c Butter
3 tb Light cream
2 tb Custard powder -- *
2 c Icing Sugar
-----TOP LAYER-----
4 oz Semisweet chocolate
2 tb Butter

* Anne's note: Custard powder can be found in the baking section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.

"Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares
and many other names. But the origin of Nanaimo Bars is still a hot
topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook
Book (1952) included three similar recipes (two called Chocolate
Squares and one Chocolate Slice). These recipes appeared under the
name Nanaimo Bars in the Vancouver Sun in the early 50's and in the
B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test
kitchens of food companies developed various versions with their own
products. Since the 50s, endless variations include Minted, Grand
Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo
Bars...During the 50s, a Dairy Food Service Bureau recipe called
Dominoes suggested piping a little bit of the middle layer into dots
on top to give a domino pattern when cut."

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg
and cook until thickened. Add crumbs, nuts and coconut. Press into
ungreased 9 inch square pan. Middle Layer: Beat together butter,
cream, custard powder and sugar; spread over base. Chill. Top Layer:
Melt chocolate with butter; cool slightly. Pour over second layer;
chill. Cut into bars.

SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_
From: Robert Miles Date: 27 Feb 99

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6986 Calories; 616g Fat (76.1%
calories from fat); 54g Protein; 381g Carbohydrate; 24g Dietary Fiber;
1656mg Cholesterol; 4132mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean
Meat; 1 Fruit; 121 Fat; 23 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars - Old Recipe

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : BARS Nanaimo

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BOTTOM LAYER-----
1/2 c Butter
1/4 c Sugar, granulated
1/3 c Cocoa powder -- unsweetened
1 Egg -- beaten
1 3/4 c Graham wafer cracker crumbs
1/2 c Nuts -- finely chopped
1 c Coconut -- shredded
-----MIDDLE LAYER-----
1/2 c Butter
3 tb Light cream
2 tb Custard powder -- *
2 c Icing sugar
-----TOP LAYER-----
4 oz Semisweet chocolate
2 tb Butter

A* Anne's note: Custard powder can be found in the baking section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.

"Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares
and many other names. But the origin of Nanaimo Bars is still a hot
topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook
Book (1952) included three similar recipes (two called Chocolate
Squares and one Chocolate Slice). These recipes appeared under the
name Nanaimo Bars in the Vancouver Sun in the early 50's and in the
B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test
kitchens of food companies developed various versions with their own
products. Since the 50s, endless variations include Minted, Grand
Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo
Bars...During the 50s, a Dairy Food Service Bureau recipe called
Dominoes suggested piping a little bit of the middle layer into dots
on top to give a domino pattern when cut."

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg
and cook until thickened. Add crumbs, nuts and coconut. Press into
ungreased 9 inch square pan. Middle Layer: Beat together butter,
cream, custard powder and sugar; spread over base. Chill. Top Layer:
Melt chocolate with butter; cool slightly. Pour over second layer;
chill. Cut into bars.

SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ by
Carol Ferguson and Margaret Fraser

Contributor: A Canadian Century of Home Cooking Cookbook

From: "Gramma" <grammashouseremovecaps@date: Sunday, June 10, 2001
4:07 Pm

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6986 Calories; 616g Fat (76.1%
calories from fat); 54g Protein; 381g Carbohydrate; 24g Dietary Fiber;
1656mg Cholesterol; 4132mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean
Meat; 1 Fruit; 121 Fat; 23 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars - Revisionist

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Butter & 1 tbsp
5 tb Sugar
5 tb Cocoa
1 t Peppermint extract
1 Egg
2 c Graham cracker crumbs
1/2 c Vanilla pudding
2 c Sugar -- icing
2 oz Chocolate -- unsweetened
From : Janis Foley

Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in
egg and stir till consistency of custard. Remove from heat and stir
in crushed graham crackers. Press mixture into greased 8" square pan.
Cream together 1/4 cup of remaining butter, the pudding and icing
sugar. Spread over graham cracker layer. Melt chocolate with
remaining 1 Tbsp butter, then pour over second layer. Let sit for a
few minutes, then refrigerate for 1 hour before cutting. Makes: 3
dozen squares Source: Harrowsmith Cookbook posted by Anne MacLellan

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7629 Calories; 102g Fat (10.6%
calories from fat); 107g Protein; 1823g Carbohydrate; 151g Dietary Fiber;
196mg Cholesterol; 1591mg Sodium. Exchanges: 24 Grain(Starch); 6 Lean Meat;
17 1/2 Fat; 98 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars > Original

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BOTTOM LAYER:
1/2 c Butter
1/4 c Granulated sugar
1/3 c Cocoa powder - Unsweetened
1 Egg , beaten
1 3/4 Cup Graham cracker
Crumbs
1/2 c Nuts , finely chopped
1 c Coconut , shredded
MIDDLE LAYER:
1/2 c Butter
3 tb Light cream
2 tb Custard powder -- *
2 c Icing Sugar
TOP LAYER:
4 oz Semisweet chocolate
2 tb Butter

* Anne's note: Custard powder can be found in the baking section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.

* Jim's note: I use "Bird's" brand from England.

"Recipes for this no-bake treasure appear in countless cookbooks as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares
and many other names. But the origin of Nanaimo Bars is still a hot
topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook
Book (1952) included three similar recipes (two called Chocolate
Squares and one Chocolate Slice). These recipes appeared under the
name Nanaimo Bars in the Vancouver Sun in the early 50's and in the
B.C"

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg
and cook until thickened. Add crumbs, nuts and coconut. Press into
ungreased 9 inch square pan.

Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.

Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.

SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_
"During the 50s".

>

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 264 Calories; 23g Fat (74.6% calories
from fat); 1g Protein; 16g Carbohydrate; 0g Dietary Fiber; 61mg Cholesterol;
169mg Sodium. Exchanges: 4 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars Ii (no-bake)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BARS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter
2 oz Semisweet chocolate
1/3 c White sugar
1 Egg
1 c Rolled oats
1 1/2 c Flaked coconut
1/2 c Chopped walnuts
1 t Vanilla extract
2 c Confectioners' sugar
3 tb Butter -- softened
1/2 ts Vanilla extract
2 1/2 tb Milk
1 tb Butter
2 oz Semisweet chocolate

In a saucepan melt 1/2 cup butter or margarine with 2 squares of the
chocolate. Remove from the heat and stir in the white sugar, egg,
rolled oats, coconut, chopped nuts and 1 teaspoon vanilla extract.
Press mixture into a greased 9 inch square pan and chill for 1 hour.
Combine the confectioners' sugar with 3 tablespoons of the softened
butter or margarine, 1/2 teaspoon of the vanilla and the milk. Mix
until it has an icing-like consistency and spread it over the oat
mixture in the pan. Chill for 1/2 hour. Melt the remaining 1
tablespoon butter or margarine with the remaining 2 squares of
chocolate. Spread over the top of the bars. Chill for 4 to 5 hours.
To cut through the chocolate topping neatly, dip knife in hot water
and let it melt through the chocolate as you cut the bars into
squares. These freeze well.

Recipe By :Shirly M.

From: "Minnie" : Tuesday, May 29, 2001
5:10 Pm MM BY H PEAGRAM

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1439 Calories; 140g Fat (84.6%
calories from fat); 16g Protein; 41g Carbohydrate; 3g Dietary Fiber; 378mg
Cholesterol; 1264mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 27 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Neiman Marcus Bars *

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : BARS Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1 pk Yellow cake mix
1/2 c Margarine -- melted
3 Eggs
8 oz Cream cheese
1 lb Powdered sugar
1/2 c Pecans -- chopped
1/2 c Coconut

Beat one egg, mix with cake mix and oleo. Put into a 9x13" pan. Mix
cream cheese, 2 eggs, and stir in powdered sugar, coconut and pecans.
Spread over cake. Bake at 325~ for 45 minutes.

NOTE: If you would like to provide a topping, do not stir in the
coconut and pecans. Sprinkle them on top.

From:

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 315 Calories; 15g Fat (41.2% calories
from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol;
266mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 3
Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

"focksfire" > wrote in message
...
> Happy Holidays All!
>
> I was wondering if there was anyone out there with a really good Nanaimo
bar
> recipe? If so i'd love if you could post it for me!
>
> Thanks
> Jane
>
> --
> Remove the obvious to reply
>
>