Best Nanaimo Bars My Moms Recipes
MOM'S NANAIMO BARS
I grew up eating the delicious Nanaimo Bars. They are very rich but sooooooo worth it!!! We often make then without the walnuts. Also you can add mint extract to the custard and make mint Nanaimo bars.
Provided by Chelle_N
Categories Bar Cookie
Time 30m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Base: Cook 1/2 cup butter, sugar, egg, cocoa and vanilla over low heat until butter melts.
- Stirring frequently.
- Remove from heat, stir in crumbs, coconuts and walnuts.
- Press by hand into a lightly buttered 8 x 8 pan.
- Filling: Combine icing sugar, 1/2 cup butter and custard into a small bowl.
- Add milk gradually until mixture reached spreading consistency.
- Spread over base.
- Topping: Melt chocolate and butter over low heat.
- Spread evenly over filling.
- Chill until firm and then slice into small squares and serve.
Nutrition Facts : Calories 123.2, Fat 7.3, SaturatedFat 3.9, Cholesterol 17.1, Sodium 66, Carbohydrate 14.5, Fiber 0.6, Sugar 11.6, Protein 1
GRANDMA CHASE'S NANAIMO BARS
Different from other Nanaimo recipes, it contains NO coconut. It was given to my mother in the 1970's by her mother-in-law.
Provided by Jessica Jolley
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 1h45m
Yield 60
Number Of Ingredients 13
Steps:
- Grease a 9x13-inch dish. To make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.
- Make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust, and return to refrigerator for 30 more minutes.
- For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable. Pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 9.7 g, Cholesterol 12.3 mg, Fat 5.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49 mg, Sugar 8 g
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
THE ORIGINAL NANAIMO BARS
Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: 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.
- SECOND LAYER: Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- THIRD LAYER: Melt chocolate and butter over low heat.
- Cool
- When cool, but still liquid, pour over second layer and chill in refrigerator.
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 :
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