NANAIMO BARS
Provided by Food Network
Yield 16 bars
Number Of Ingredients 13
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
NANAIMO BARS I
These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
Provided by Shealeen
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
- Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
- Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
- Refrigerate till hardened.
- Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 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
The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her "Canlit Foodbook," a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We've added a smidge more cocoa and the optional addition of salt - but leave it out for the true Nanaimo bar experience.
Provided by Sara Bonisteel
Categories cookies and bars, dessert
Time 2h
Yield 16 bars
Number Of Ingredients 15
Steps:
- Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
- Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
- Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
- Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
- Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners' sugar and mix on low until incorporated. Add remaining confectioners' sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
- Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
- Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
- Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
- To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 118 milligrams, Sugar 24 grams, TransFat 1 gram
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
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.
VEGAN NANAIMO BARS
Recipe adapted from Vegan A Go-Go, by Sarah Kramer, 2008, Arsenal Pulp Press As I am watching sugar intake I use about half stevia, half sugar; still tastes great.
Provided by DustyandSarah
Categories Dessert
Time 2h30m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the bottom layer: In a medium saucepan on low heat, melt the margarine and sugar, stirring to combine. Once liquefied, stir in the cocoa until smooth. Remove from heat. In a medium bowl, stir together the flax seeds, water, walnuts, coconut and graham cracker crumbs. Add the chocolate sauce and stir well. Press mixture into an ungreased 8X8-in (20X20cm) pan. Set aside.
- To prepare the top layer: In medium saucepan on low heat, melt the margarine. Add the chocolate and melt, stirring often to prevent burning. Remove from heat and set aside to pour over middle layer. You want sauce to be cooled but liquid to still spread easily.
- To prepare middle layer and assemble bars: In a food processor or medium bowl, cream together the margarine, "milk", starch, vanilla, turmeric, and icing sugar until well mixed. Spread evenly over bottom layer. Spoon chocolate sauce evenly over middle layer and set pan in fridge immediately. Let chill for 2+ hours before cutting and serving. Makes 9 squares.
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
Make and share this Nanaimo Bars recipe from Food.com.
Provided by Bergy
Categories Bar Cookie
Time 35m
Yield 12 depends on how large or small
Number Of Ingredients 14
Steps:
- Layer One----------------------.
- In a double boiler mix together The first 5 ingredients (butter, sugar, egg, vanilla& cocoa) Stir until slightly thickened.
- Add graham wafer crumbs,coconut& nuts.
- Grease a 9" square pan and press this first layer down so the base is evenly spread, let stand for 15 minutes.
- Layer Two----------------------.
- Mix together the layer two ingredients and spread over layer one.
- Refrigerate for 15 minutes.
- Layer Three----------------------.
- Melt chocolate over hot water.
- Very slowly& gently stir in the tbsp of butter until just blended.
- Spread over layer two.
- Refrigerate then cut into squares== That's it.
NANAIMO BARS
Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping
Provided by Michelle Holmes
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
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
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 :
NANAIMO BARS
Get a taste of Canada with these classic Nanaimo Bars. Make these sweet Nanaimo Bars with a coconut-graham-walnut crust and creamy vanilla center.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 24 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NANAIMO BARS (WITH 6 VARIATIONS)
These no-bake, three layered snack bars start with a crumb base, followed by a layer of light custard buttercream, then topped with a shimmering layer of chocolate. Nanaimo Bars are one of Canada's favorite confections, named after the beautiful city of Nanaimo, B.C. It all began when Mabel Jenkins, a Nanaimo housewife entered the recipe in a magazine contest back in the 1950's. She won the contest with these tasty treats even made the town famous for them. There are six variations of filling here at the bottom of this recipe. Buddha got this recipe from a co-worker named Kindalee.
Provided by 2Bleu
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- BASE: Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat.
- Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 minute.
- FILLING: Beat butter with wooden spoon until light. Beat in custard powder and milk.Gradually beat in sugar. Spread over chilled base and let set in fridge.
- TOPPING: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling.
- Store in fridge until chocolate topping begins to harden. Score topping into 16 small bars (bites). Cut before totally solid, use a hot knife, wiping clean between cuts. Store in fridge or freeze for up to 2 months.
- FILLING VARIATIONS:.
- PEANUT BUTTER FILLING.-- 2 Tbsp Custard powder, 1/4 cup Milk, 2 Tbsp Butter; softened, 1/2 cup smooth peanut butter 2 cups confectioners sugar -sifted.
- MINT FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder), 1/4 cup milk, 3 cups icing sugar, 1 teaspoons peppermint flavoring, 1-2 drops green food coloring as desired.
- CAPPUCCINO FILLING -- 2 Tbsp milk, 3 Tbsp unsalted butter, 2 tsp instant coffee or espresso powder, 1/2 tsp vanilla, 2 cups confectioners sugar.
- GRAND MARNIER FILLING -- 2 cups Icing Sugar, 1/4 cup Butter; softened, 1/4 cup Grand Marnier or orange -liqueur, 1 Tbsp Orange rind; coarsely grated.
- BAILEY'S IRISH CREAM FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder), 1/4 cup Bailey's Irish Cream, 2-3 cups icing sugar.
- CHERRY FILLING -- 1/4 cup Butter; softened, 1 tablespoons Cherry juice, 2 cups Icing sugar, 1/3 cup chopped Maraschino cherries, 1-2 drops of red food coloring.
MAGIC NANAIMO BARS
I got this from a business associate of DH who was raised in Canada. This is her Nana's recipe. A little different that the other Nanaimo bars on the 'zaar because it uses condensed milk. There is no baking envolved. Chill time is cook time.
Provided by mandabears
Categories Dessert
Time 2h10m
Yield 36 bars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 124.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 16, Sodium 63, Carbohydrate 13.8, Fiber 0.9, Sugar 10.4, Protein 1.9
More about "nanaimo bars i recipes"
THE NANAIMO BAR - THE BRITISH COLUMBIA FOOD HISTORY …
From bcfoodhistory.ca
BEST NANAIMO BARS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.8/5 (216)Servings 9
NANAIMO BARS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
EASY NANAIMO BARS MADE THREE DIFFERENT WAYS - CANADIAN ...
From canadianbudgetbinder.com
NANAIMO BAR RECIPE: HOW TO MAKE THE FAMOUS CANADIAN ...
From icycanada.com
COSTCO KIRKLAND SIGNATURE NANAIMO BARS REVIEW - COSTCUISINE
From costcuisine.com
THE NANAIMO BAR - 10 REVIEWS - COCKTAIL BARS - 75 FRONT ...
From yelp.ca
NANAIMO BARS - THE BRITISH COLUMBIA FOOD HISTORY NETWORK
From bcfoodhistory.ca
NANAIMO BARS RECIPE - MATT LEWIS, RENATO POLIAFITO | FOOD ...
From foodandwine.com
NANAIMO BARS
From nanaimo.ca
NANAIMO BARS - KING ARTHUR BAKING
From kingarthurbaking.com
THE 10 BEST RESTAURANTS IN NANAIMO UPDATED APRIL 2022 ...
From tripadvisor.ca
HISTORY OF THE NANAIMO BAR - BRITISH COLUMBIA MAGAZINE
From bcmag.ca
NANAIMO BARS | M&M FOOD MARKET
From mmfoodmarket.com
FOOD TRUCK SCHEDULING CALENDAR | CITY OF NANAIMO
From nanaimo.ca
BEST NANAIMO BAR RECIPES TO SINK YOUR TEETH INTO RECIPES ...
From foodnetwork.ca
AWARD-WINNING NANAIMO BARS | CANADIAN DESSERTS | WHOLEFULLY
From wholefully.com
RECIPE FOR NANAIMO BARS | FOOD
From food.amerikanki.com
NANAIMO BARS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
NANAIMO BAR - WIKIPEDIA
From en.wikipedia.org
NANAIMO BARS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
NANAIMO BAR - THE CANADIAN ENCYCLOPEDIA
From thecanadianencyclopedia.ca
NANAIMO BARS - DINNER WITH JULIE
From dinnerwithjulie.com
NANAIMO BARS - A CANADIAN TRADITION - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
NANAIMO BARS – SIDNEY MUSEUM
From sidneymuseum.ca
BEST THE BEST NANAIMO BARS IN NANAIMO RECIPES, NEWS, TIPS ...
From foodnetwork.ca
CLASSIC NANAIMO BARS - CANADIAN LIVING
From canadianliving.com
NANAIMO BARS - CANADIAN LIVING
From canadianliving.com
78 NANAIMO BARS IDEAS | NANAIMO BARS, NANAIMO BAR RECIPE ...
From pinterest.ca
BEST THE HISTORY OF NANAIMO BARS: A BELOVED TREAT RECIPES ...
From foodnetwork.ca
NANAIMO BARS | FOODTALK
From foodtalkdaily.com
RECIPE: NANAIMO BARS - STYLE AT HOME
From styleathome.com
BEST THE ULTIMATE NANAIMO BAR RECIPES | COMFORT FOOD ...
From foodnetwork.ca
You'll also love