"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nanaimo Bars Recipe

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This recipe for Nanaimo Bars, by , is from The Lonsdale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Lonsdale

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. Baker's Semi-Sweet Chocolate, divided OR 5 tbsp. cocoa and 2/3 c chocolate chips
1 cup plus 2 Tbsp. butter, softened, divided
1/4 c sugar
1 egg beaten
1 tsp. vanilla
1 3/4 cups graham crumbs
3/4 cup flaked coconut
1/2 cup chopped walnuts
2 Tbsp. Bird's Custard Powder
3 Tbsp. milk
2 cups icing sugar

Directions:
Directions:
Heat oven to 350F.

Melt 2 oz (or 5 tbsp. cocoa). chocolate, sugar and 1/2 cup butter in a double boiler or heavy saucepan. Stir until chocolate is completely melted. Blend in egg and vanilla. Stir in graham crumbs, coconut and nuts. Press onto bottom of ungreased 9-inch square pan. Bake 8 min.; cool completely.

Mix custard powder and milk in medium bowl with whisk until blended. Add 1/4 cup of the remaining butter; mix well. Gradually beat in sugar until blended. Spread onto crust. Refrigerate 15 min.

Microwave remaining chocolate and butter (2 tbsp.) in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer. Refrigerate several hours or until chilled before cutting into bars.

 

 

 

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