Moms Nanaimo Bars Recipes

Steps:

• Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
• For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
• For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
• For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars

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.

Steps:

• Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
• For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
• Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.

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.

Steps:

• BOTTOM LAYER: Melt first 3 ingredients in top of double boiler or heavy saucepan.
• Add egg & stir to cook & thicken.
• Remove from heat.
• Stir in remaining ingredients& press firmly into an ungreased 9 x 9-inch pan.
• MIDDLE LAYER: Cream all ingredients together; beat until light.
• Spread over bottom layer.
• TOPPING: Melt chips & butter over low heat; cool.
• When cooled but still runny, spread over middle layer.
• Chill in refrigerator.
• Use a very sharp knife to cut into squares.

Steps:

• Combine graham crumbs, coconut and nuts in medium bowl. Microwave 2 oz. chocolate and 1/2 cup butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec.; stir until chocolate is completely melted and mixture is well blended. Add to crumb mixture; mix well. Press onto bottom of 9-inch square pan. Refrigerate until ready to use.
• Beat dry pudding mix, 1/3 cup softened butter and boiling water in large bowl with mixer until blended. Gradually beat in sugar; spread over crust. Refrigerate 15 min.
• Microwave remaining chocolate and 1 Tbsp. butter in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Carefully spread over pudding layer. Refrigerate several hours or until firm before cutting into bars.

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.

Steps:

• In a saucepan melt the butter.
• Stir in brown sugar, cocoa, egg, graham cracker crumbs, coconut and nuts.
• Press into bottom of a 9x9 pan.
• Combine condensed milk and lemon juice.
• Mix together until well blended.
• Spread onto cookie base evenly.
• Drizzle with melted semi sweet morsels.
• Refrigerate until firm, about 2 hours.

Steps:

• In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.
• Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.
• For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
• While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.
• Spread melted chocolate mixture over chilled bars. Let the chocolate set before cutting into squares.