Best Christmas Nanaimo Bars Recipes
THE ORIGINAL NANAIMO BAR
Creamy, chocolaty three-layer Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. The bottom crust is graham cracker, almonds and coconut, the middle filling is a sweet custard-like buttercream, and the top is melted chocolate. Divine.
Provided by Mimi
Categories Bars
Number Of Ingredients 13
Steps:
- 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.
- Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
- Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.
Nutrition Facts :
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 :
CHRISTMAS NANAIMO BARS
We spent 10 years stationed at Fort Drum in New York, and we loved it. We made quite a few forays into Canada and tried some different kinds of things. These little decadent yummy bars were one of them. The first time I made them was for Santa, we barely had enough for him. They freeze well. They are pronounced Nah-nye- mo and...
Provided by Cathy Smith
Categories Cookies
Time 30m
Number Of Ingredients 24
Steps:
- 1. In a small bowl, combine ginger and rum and set aside. Line a 9 inch pan with a foil sling.
- 2. In a large heavy saucepan, combine the butter, cocoa, and sugar. Cook and stir over medium low heat until melted. Whisk a small amount of hot mixture into egg. Return all into pan, whisking constantly. Cook and stir over medium low heat until mixture reaches 160 degrees F.
- 3. Remove from heat and stir in vanilla. Stir in graham crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil lined 9 inch square pan.
- 4. For the filling, in a large bowl, beat the butter, half and half/milk and pudding mix until well blended. Gradually beat in powdered sugar until smooth,add in almond flavoring and spread over crust. Freeze for 15 minutes or until set.
- 5. In a microwave, melt chocolate and butter, stir until smooth. Stir in vanilla. Spread over the top. Combine confectioner's sugar and half and half/milk, drizzle over the top. Refrigerate for 1 hour or until set. Cut into bars.
- 6. Christmas is coming and I am looking over my recipes, this is one of them. These are kicked up Nanaimo bars. You can omit the ginger, rum, and cherries and have everyday Nanaimo bars. You can also add mint and pink tinting to the filling and crushed candy canes on top. The way I chose to serve them for "Santa Claus" since we barely had two left was, I left off the white icing on top, and placed them on a black plate, dusted it heavily with powdered sugar to look like snow and arranged some mini marshmallows around the plate so Santa wouldn't know he was shortchanged.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love