This delightful treat is perhaps as well known as the Bastion or maybe even Bathtub Racing !
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 Bathtub Week and at Christmas Time! :^)
The Original Nanaimo Bar
***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
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
* 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
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
* 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
* 1/4 cup Butter -- softened * 1 tablespoon Cherry juice * 2 cups Icing sugar * 1/3 cup Maraschino cherries -- chopped
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.
All Rights Reserved. Copyright K.J. (Jim) Taylor 2008