Best Alices Nanaimo Bars Recipes
NANAIMO BARS III
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
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
My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.
Nutrition Facts :
EASY NANAIMO BARS
This is a popular cookie bar in Canada. This is however only one of many variations on this recipe.
Provided by CINDERW
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 3h25m
Yield 16
Number Of Ingredients 13
Steps:
- Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
- Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
- Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 35.6 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 188 mg, Sugar 27.9 g
ALICE'S NANAIMO BARS
A recipe handed down from my mother-in-law. Passive work time is estimate of time necessary to chill.
Provided by juliec
Categories Bar Cookie
Time 1h5m
Yield 48 serving(s)
Number Of Ingredients 14
Steps:
- Bottom Layer: In double boiler melt together butter, cocoa, and sugar. Stir in egg and vanilla. Remove from heat and add graham cracker crumbs, nuts, and coconut. Pack in buttered 9 x 12-inch pan.
- Middle Layer: In a medium-sized bowl, mix together icing sugar, butter, custard powder and enough cream (or milk) to reach spreading consistancy. Spread over first layer. Set aside.
- Top layer: Melt semi-sweet chocolate squares with butter. Spread in thin layer over top of custard layer.
- Chill until set. Cut in squares. Store in refrigerator or they get too soft.
Nutrition Facts : Calories 100.7, Fat 6.4, SaturatedFat 3.7, Cholesterol 14.1, Sodium 54.8, Carbohydrate 10.8, Fiber 0.7, Sugar 8.2, Protein 0.9
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The history of Nanaimo bars
The origins of Nanaimo bars are said to have begun with Joyce Hardcastle. Her recipe for "chocolate square" was published in a women's fundraising cookbook in 1952, which is now known as the first printed recipe for Nanaimo bars. Over the years, the recipe has been modified, and different variations of it have surfaced. However, the basic components of Nanaimo bars remain the same - a base of vanilla custard topped with a layer of chocolate ganache, all topped with a sweet frosting.The ingredients
To make Alice's Nanaimo bars, you will need the following ingredients:- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 5 tablespoons cocoa powder
- 1 egg (beaten)
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup almonds (finely chopped)
- 1/2 teaspoon vanilla extract
- 2 tablespoons custard powder
- 3 tablespoons milk
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 4 ounces semisweet chocolate (chopped)
- 2 tablespoons unsalted butter
The recipe
Making Alice's Nanaimo bars is a three-step process: making the base, making the custard filling, and making the chocolate ganache. Here is how to make Alice's Nanaimo bars:Step 1: Making the base
- In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat.
- Stir in the granulated sugar and 5 tablespoons of cocoa powder until smooth.
- Slowly add in the beaten egg, stirring continuously until fully combined.
- Remove from heat, and stir in the graham cracker crumbs, shredded coconut, finely chopped almonds, and vanilla extract.
- Once combined, press the mixture firmly and evenly onto the bottom of a lined 9x13 inch baking pan.
- Place the pan in the refrigerator to chill while making the custard filling.
Step 2: Making the custard filling
- In a medium bowl, mix the 1/4 cup of unsalted butter and custard powder together until well combined.
- Add in the milk and powdered sugar, and stir until smooth and creamy.
- Spread the mixture evenly over the chilled base layer using a spatula, and return to the refrigerator to allow the custard to set.
Step 3: Making the chocolate ganache
- Place the chopped semisweet chocolate and 2 tablespoons of unsalted butter in a microwave-safe bowl.
- Microwave on high in 30-second increments, mixing between each time, until the chocolate is melted and the mixture is smooth.
- Pour the chocolate ganache over the set custard layer and smooth it out with a spatula.
- Return the pan to the refrigerator and allow the chocolate ganache to set for at least one hour.
- Once set, remove the pan from the refrigerator, cut into squares, and serve.