Authentic Nanaimo Bars Recipes

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.

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.

Steps:

• Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
• Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
• Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.

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.

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.

Steps:

• Line an 8-in. square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine sugar and cocoa; add butter. Cook and stir over medium-low heat until butter is melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat., Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate 30 minutes or until set., For filling, in a small bowl, beat confectioners' sugar, pudding mix, butter and milk until smooth; spread over crust., In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into 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.