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Help, please: Nanaimo Bars

post #1 of 7
3/26/02 at 3:42pm
Thread Starter 
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! :D )
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post #2 of 7
3/26/02 at 3:52pm

It worked! Your inducement that is...

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

But don't :cry: Suzanne, here's a LINK that may be helpful! I hope I generate a beautiful smile out of you! :D
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post #3 of 7
3/26/02 at 4:36pm
Thread Starter 

Thanks, Kimmie!!!

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:D :D :D :D :D
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post #4 of 7
3/26/02 at 8:06pm
:blush: Welcome Suzanne!
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post #5 of 7
3/26/02 at 9:35pm

Can Sympathize.

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.
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post #6 of 7
3/27/02 at 9:47am

Nanaimo Bars

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.
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post #7 of 7
3/27/02 at 4:39pm
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.
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