the Nanaimo Bar

A holiday classic and one that almost everyone has a recipe for, yet there is always the opportunity to try the new and vary our traditions from time to time. The following recipes are reported to be the BEST and there are a few variations on the original. If you have a family favorite, please send it along and it will be included here. Everyone knows that these bars have zero calories during Christmas Time!

The Original Nanaimo Bar

Ingredients:

***Bottom Layer ***

* 1/2 cup unsalted butter (European style cultured)
* 1/4 cup sugar
* 5 tablespoons cocoa
* 1 egg beaten
* 1 1/4 cup graham wafer crumbs
* 1/2 cup finely chopped almonds
* 1 cup coconut

***Second Layer ****

* 1/2 cup unsalted butter
* 2 tablespoons cream PLUS
* 2 teaspoons cream
* 2 tablespoons vanilla custard powder
* 2 cups icing sugar

***Third Layer ***

* 4 squares semi-sweet chocolate (1 oz. each)
* 2 tablespoons unsalted butter

Directions:

Bottom Layer

Melt first 3 ingredients in top of 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 overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

This recipe for Nanaimo Bar (Official) serves/makes 24 bars.

The Cranberry Nanaimo Bar

Ingredients:

***BASE***

* 1/2 cup butter, softened
* 3 squares semi-sweet chocolate
* 2 tablespoons granulated sugar
* 1 egg
* 2 cups graham crumbs
* 1 cup Angel Flake Coconut
* 1 tablespoon grated orange rind

***CRANBERRY LAYER***

* 1/4 cup whole cranberry sauce, finely chopped
* 1 tablespoon orange liqueur or orange juice

***CUSTARD LAYER***

* 2 tablespoons custard powder
* 3 tablespoons milk
* 1/4 cup butter, softened
* 2 cups icing sugar

***CHOCOLATE LAYER***

* 4 squares semi-sweet chocolate, chopped
* 1 tablespoon butter

Directions:

Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill

Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill.

Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars.

To store: Store in refrigerator for up to 2 weeks before cutting.

To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.

This recipe for Cranberry Nanimo Bars serves/makes 36 bars.

The Orange Nanaimo Bar

Ingredients:

* 2 cups Graham wafer crumbs
* 1 cup Coconut, unsweetened, flaked
* 1/2 cup Pecans; toasted, chopped
* 2/3 cup Butter
* 1/3 cup Cocoa powder; unsweetened sifted
* 1/4 cup Sugar, granulated
* 1 Egg; beaten

***GRAND MARNIER LAYER***

* 2 cups Icing Sugar
* 1/4 cup Butter; softened
* 1/4 cup Grand Marnier;or orange liqueur
* 1 tablespoon Orange rind; coarsely grated

***CHOCOLATE TOPPING***

* 1 tablespoon Butter
* 4 ounces Semisweet chocolate; melted

Directions:

In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.

Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base.

Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.

This recipe for Orange Nanaimo Bars serves/makes 24.

Cherry Almond Nanaimo Bar

Ingredients:

***Base***

* 1/2 cup Butter
* 1/4 cup Sugar
* 1/3 cup Cocoa
* 1 teaspoon Vanilla
* 1 Egg -- beaten
* 1 cup Coconut -- desiccated
* 1 3/4 cup Graham wafer crumbs
* 1/2 cup Almonds -- chopped

***Filling***

* 1/4 cup Butter -- softened
* 1 tablespoon Cherry juice
* 2 cups Icing sugar
* 1/3 cup Maraschino cherries -- chopped

***Top***

* 2 ounces Semisweet chocolate
* 1 tablespoon Butter

Directions:

Base: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour.

Filling: Cream butter, cherry juice and extract.

Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm.

TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling.

Chill. Cut into bars.

This recipe for Cherry Almond Nanaimo Bars serves/makes 30 bars.