The Ultimate Nanaimo Bar Recipes

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.

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:

• Bottom Layer'.
• Melt first three ingredients in the top of a double boiler.
• Add egg when the butter and cocoa are warm (not hot) and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good.
• 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.
• Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.