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"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

Nanimo “Canada” Bars - Nancy Recipe

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This recipe for Nanimo “Canada” Bars - Nancy, by , is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Tibolla


1 c. butter
1/2 c. sugar
6 T. cocoa
2 eggs
2 tsp. vanilla
4 c. graham cracker crumbs
1 1/2 c. coconut
1 c. chopped walnuts or pecans
1/2 c. butter (no substitute)
4 c. powdered sugar
4 T. Bird’s Custard Powder
4 T. hot water
6 squares semi-sweet chocolate
2 tsp. butter (no substitute)

Cool butter, sugar and cocoa over hot water until sugar dissolves. Add beaten eggs and vanilla. Remove from heat and add graham cracker crumbs, coconut and nuts. Spread in a greased 9 x 13 inch pan. Place in a refrigerator to set. Combine butter, powdered sugar, custard powder and hot water. Mix well; spread over first mixture and return to refrigerator. Melt butter and chocolate. Spread on top of icing and chill. Cut into small squares. Keep in refrigerator. *Must use butter where indicated. The flavor is much better after 24 hours in the refrigerator.




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