Grandma Lilys Nanaimo Bars Recipes

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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



Grandma Chase's Nanaimo Bars image

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

½ cup butter
½ cup white sugar
5 tablespoons cocoa powder
1 teaspoon vanilla extract
1 egg, lightly beaten
1 ½ cups graham cracker crumbs
1 cup chopped walnuts
2 cups confectioners' sugar
½ cup butter, softened
3 tablespoons instant French vanilla pudding mix
3 tablespoons milk
4 ounces semisweet chocolate
2 tablespoons butter

GRANDMA LILY'S NANAIMO BARS

My Grandma-in-law brought this recipe with her when she moved from Alberta, Canada many years ago to "the States." It is a staple at Christmas, and a very rich, special dessert.

Provided by ttreber

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12



Grandma Lily's Nanaimo Bars image

Steps:

  • Stir butter, sugar, and cocoa till smooth.
  • Add egg and vanilla.
  • Heat in a double boiler until melted.
  • Remove heat adn add crumbs and coconut.
  • Mix well and spread in a 9x12 pan.
  • Let cool- this is the crust layer.
  • Mix the butter, powdered sugar and custard powder with a little milk until smooth.
  • This is the icing middle layer.
  • Melt 2 squared of baking chocolated with 1 Tablespoon of butter
  • Pour over the top.
  • Refrigerate till firm, cut and serve.
  • Must be kept in the fridge.

Nutrition Facts : Calories 345.1, Fat 18.9, SaturatedFat 11.6, Cholesterol 50.7, Sodium 196.2, Carbohydrate 44.2, Fiber 1.7, Sugar 35.1, Protein 2.7

1/2 cup butter
1/2 cup sugar
3 tablespoons cocoa
1 egg
1 teaspoon vanilla
2 cups graham cracker crumbs
1 cup coconut flakes
1/4 cup butter
2 cups powdered sugar
1 tablespoon custard powder (Byrd's)
2 baking chocolate squares
1 tablespoon butter

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



Easy Nanaimo Bars image

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

½ cup butter
2 (1 ounce) envelopes instant hot chocolate mix
1 teaspoon vanilla extract
1 egg, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
½ cup chopped walnuts
¼ cup cream cheese, softened
¼ cup milk, or as needed
2 tablespoons instant vanilla pudding mix
2 cups confectioners' sugar
4 (1 ounce) squares milk chocolate
1 tablespoon butter

NANAIMO BARS

The Nanaimo bar is an easy, no-bake confection beloved by Canadians and perfect for potlucks and holiday parties.

Provided by Anthony Rose

Yield Makes 12 bars

Number Of Ingredients 14



Nanaimo Bars image

Steps:

  • For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
  • In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
  • Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
  • Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
  • For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
  • Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
  • For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.

½ cup unsalted butter
¼ cup white sugar
⅓ cup cocoa powder
1 large egg, beaten
2 cups graham cracker crumbs
1¼ cups unsweetened shredded coconut
½ tsp. kosher salt
1 cup unsalted butter
6 Tbsp. whole milk
2 Tbsp. custard powder
¼ tsp. kosher salt
4 cups icing sugar
1 cup dark chocolate chips
6 Tbsp. heavy cream

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



Nanaimo Bars III image

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

½ cup butter, softened
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 ¾ cups graham cracker crumbs
1 cup flaked coconut
½ cup finely chopped almonds
½ cup butter, softened
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter

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