No Bake Nanaimo Bars 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 oven to 350 degrees F (175 degrees C). Butter an 8x8-inch square baking pan.
• In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
• Bake in the preheated oven for 12 minutes, and let the crust cool.
• Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
• Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.

Steps:

• Crust Directions: 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 12" pan or glass baking dish. Use a rolling pin to make sure it is even all around.
• Filling Directions: Cream butter, cream, custard powder, and sugar together well. Beat until light and fluffy. Spread over bottom layer an even thickness all over.
• Topping Directions: Melt chocolate and butter over low, low heat. Cool a bit . Once cool, but still liquid, pour over second layer and chill in refrigerator. This makes about 10 big squares or 20 bar shaped pieces.

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 bottom layer: In a double boiler, or on the stove element (on low heat) melt the first 3 ingredients, remove from heat; add in the egg, stir to combine and thicken. Stir in cracker crumbs, coconut and chopped nuts.
• For microwave method; melt the butter with sugar in microwave until the butter is completely melted, removing one time to stir (you do not have to cook until very hot) mix in cocoa powder until well combined, then vigorously whisk in eggs until combined, then stir in remaining ingredients (the mixture will be thick so I always mix with my hands).
• Press firmly into prepared ungreased 8 x 8-inch square pan.
• For the middle layer: cream butter, half and half, custard powder and icing sugar; beat until light and creamy.
• Spread over the bottom layer; refrigerate for 10-15 minutes.
• For the topping: In the microwave, or on top of the stove, on low heat, melt the chocolate squares with the 4 Tbsp butter; stirring to combine adding in the whipping cream for a more creamier texture if desired.
• Pour evenly over the middle creamy layer (smooth out with a spoon to even out if necessary).
• Refrigerate for 1 hour before cutting.