Nanaimo Bars -2

17.08.2008 | Author: Cook | Posted in Canada
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Nanaimo Bars -2


Servings: 1
Ingredients: 

  • --------------------------------BOTTOM LAYER--------------------------------
    • 

  • 1/2 c  Butter
    • 

  • 1/4 c  Sugar, granulated
    • 

  • 1/3 c  Cocoa powder;unsweetened
    • 

  • 1    Egg;beaten
    • 

  • 1 3/4 c  Graham wafer cracker crumbs
    • 

  • 1/2 c  Nuts;finely chopped
    • 

  • 1 c  Coconut;shredded
    •

——————————–MIDDLE LAYER——————————–
1/2 c Butter
3 tb Light cream
2 tb Custard powder;*
2 c Icing Sugar

———————————TOP LAYER———————————
4 oz Semisweet chocolate
2 tb Butter

* Anne’s note: Custard powder can be found in the baking section of
Canadian supermarkets. I have seen the substitution of instant vanilla
pudding or instant vanilla pudding powder in American cookbooks.

‘Recipes for this no-bake treasure appear in countless cookbook as
Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares and
many other names. But the origin of Nanaimo Bars is still a hot topic of
debate.
The Woman’s Auxiliary to the Nanaimo Hospital Cook Book (1952) included
three similar recipes (two called Chocolate Squares and one Chocolate
Slice). These recipes appeared under the name Nanaimo Bars in the
Vancouver Sun in the early 50’s and in the B.C. Women’s Institute
Centennial of B.C. Cookbook in 1958. The test kitchens of food companies
developed various versions with their own products.
Since the 50s, endless variations include Minted, Grand Marnier, Cherry,
Pina Colada, Mocha, and Peanut Butter Nanaimo Bars…During the 50s, a
Dairy Food Service Bureau recipe called Dominoes suggested piping a little
bit of the middle layer into dots on top to give a domino pattern when
cut.’

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and
cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9
inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar;
spread over base. Chill.
Top Layer: Melt chocolate with butter; cool slightly. Pour over second
layer; chill. Cut into bars.

SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_
by Carol Ferguson and Margaret Fraser

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