Nanaimo Bars with 6 Variations
FOR THE BASE:
1/2 cup butter
1/4 cup granulated sugar
5 Tbsp unsweetened cocoa powder
1 egg, lightly beaten (or pasteurized egg substitute to equal 1 egg)
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
FOR THE FILLING:
1/3 cup butter, softened
3 Tbsp custard powder, Bird's brand (ask your grocer or substitute
vanilla jello pudding powder)
1/4 cup milk
3 cups confectioner's sugar
FOR THE TOPPING:
8 ounces semisweet chocolate
2 Tbsp butter
TO MAKE THE BASE:
Melt 1/2 cup butter in heavy saucepan. Stir in granulated sugar and
cocoa powder until smooth; set aside.
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-inch square pan. Chill until set, at least 20 minutes.
TO MAKE THE FILLING:
Beat 1/3 cup butter with wooden spoon until light. Beat in custard
powder and milk. Gradually beat in confectioner's sugar. Spread over
chilled base and let set in fridge.
TO MAKE THE 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 bars. Cut before totally solid, use a hot knife,
wipe clean between cuts. Store in fridge or freeze for up to 2 months.
NOTE: These look wonderful on a tray of goodies and people love them.
VARIATIONS:
PEANUT BUTTER FILLING
1/2 cup smooth peanut butter
2 tbsp butter; softened
2 tbsp custard powder
1/4 cup milk
2 cups confectioner's sugar, sifted
GRAND MARNIER FILLING
1/4 cup butter, softened
1/4 cup grand marnier or orange liqueur
2 cups confectioner's sugar
1 tbsp coarsely grated orange rind
CHERRY FILLING
1/4 cup butter, softened
2 cups confectioner's sugar
1/3 cup maraschino cherries, chopped
1 tbsp. cherry juice
drop or 2 of red food coloring
MINT FILLING
1/3 cup butter
3 Tbsp custard powder
1/4 cup milk
3 cups confectioner's sugar
1 tsp. peppermint flavoring
1 or 2 drops green food coloring as desired.
CAPPUCCINO FILLING
3 Tbsp unsalted butter
2 cups confectioner's sugar
2 tsp instant coffee or espresso powder
2 Tbsp milk
1/2 tsp vanilla
BAILEY'S IRISH CREAM
1/3 cup butter
3 Tbsp custard powder
2 to 3 cups confectioner's sugar
1/4 cup Bailey's Irish Cream
------------------------------
----- Original Message -----
From: "Blaine Deutscher" <b.m.deutsc...@sasktel.net>
To: "Cooking in the Dark" <cookinginthedark@acbradio.org>
Sent: Monday, December 28, 2009 12:48 AM
Subject: [CnD] Bars that I couldn't think of the name
Hello there.
the bars that I was thinking about are (going to spell this one wrong for
sure) Nanimo bars. MMM
Blaine
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
