Help, please: Nanaimo Bars

[Suzanne]

Following a link from someone here, I found a recipe for Nanaimo Bars. Might have been on Food TV Canada website? Anyway, I need the recipe now, but can't find the site again. Help, please!

(if it's any inducement, Montreal and Toronto are my favorite Western Hemisphere cities after New York! )

[Kimmie]

Unfortunately, all I found is Food TV's website message:

Expired Recipe
The recipe you are trying to find is not currently available. Thousands of our recipes are available at any time. However, some recipes only can be seen shortly before and for two weeks following airing of the television episode in which the recipe appeared.

But don't Suzanne, here's a LINK that may be helpful! I hope I generate a beautiful smile out of you!

[Suzanne]

Wow, and it was only yesterday that I saw it there! Oh well, all those other links from Google are a big, big help!

Lesson learned: when I see a recipe that interests me, PRINT IT OUT IMMEDIATELY!

But you're a peach for helping

[Kimmie]

Welcome Suzanne!

[ShawtyCat]

I found out the hard way to look at the upper right hand corner of recipes at FoodTV cause some actually have a website expiration date. Go figure. Seems the chefs they get it from are only willing to share for a limited time only. So if you see it write it down.

[Leethequeen]

Grease a 9x13 pan
Combine: 2 2/3 cups graham cracker crumbs
1/3 c up melted butter
1/2 cup honey
2 tsp vanilla
1/2 cup coconut
2/3 cup chopped walnuts
1/2 cup coco powder
Pat into dish, bake a 350 for 12 minutes. Cool completely.
Beat together: 1/2 pound butter
2 tbsp. custard powder (Birds is the brand I use)
2/3 - 1 cup icing sugar
Spread on cold base. Refrigerate till really cold and set.
Melt: 1/2 cup chocolate chips
2 2/3 tsps strong coffee
1 tbsp brandy
Spread evenly on custard layer. Chill.
Cut into squares and serve.

Living in South Florida I don't get to serve this very often. I'm hoping for a cold spell so I can make them again.

[Isa]

There you are!

Nanaimo Bar

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tablespoons cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ cup. finely chapped almonds
1 cup coconut

Melt first 3 ingredients in top of 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
½ cup unsalted butter
2 tablespoons and 2 teaspoons cream
2 tablespoons vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.