ISO: 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 : snipped-for-privacy@glacier.stanford.edu 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 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 : snipped-for-privacy@alberta.uucp

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

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"

Been there. On the way from Victoria to Tofino. Where I ate Dofino and swam in 4C water.

--Blair "Never went into a bar, though."