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NANAIMO-BARS-2(D)        USENET Cookbook        NANAIMO-BARS-2(D)

NAINAIMO BARS II

     NANAIMO-BARS-2 - No-bake 3-layer (chocolate covered) bars

     Nanaimo bars are a traditional Canadian dessert, though
     nobody is certain where the tradition came from. Laura
     Secord is a Canadian candy company; their cook book says
     this about the origin of these fattening delicacies:
     "A version of these no-bake bars developed in the Canadian
     kitchens of a well-known food company, was christened by
     them "Nanaimo bars" after the city of that name on Vancouver
     Island.  Nanaimo (from sne-ny-mo, a local Indian term for a
     loose confederation of five bands) started as a Hudson Bay
     Trading Post in 1849."

INGREDIENTS (Makes 20)
          CRUST
     1/2 cup   butter
     1/4 cup   granulated sugar
     5 Tbsp    cocoa
     1         egg
     1 tsp     vanilla
     1 2/3 cups
               fine Graham wafer crumbs
     1 cup     desiccated coconut
     1/2 cup   chopped walnuts
          CREAMY CENTER
     1/4 cup   butter
     2 cups    sifted icing sugar
     1         egg
          CHOCOLATE TOPPING
     4 oz      semi-sweet chocolate
     1 Tbsp    butter

PROCEDURE (CRUST)
          (1)  Grease a 9-inch square cake pan.

          (2)  In a sauce pan combine the butter, sugar, cocoa,
               egg, and vanilla.  Cook over medium heat stirring
               constantly, until smooth and slightly thickened.

          (3)  Stir in the remaining crust ingredients and press
               into prepared pan.

          (4)  Make the creamy center: cream the butter and gra-
               dually beat in icing sugar and egg. Spread over
               crumb mixture and chill for about 15 minutes.

          (5)  Make the chocolate topping: melt the chocolate and
               butter together over hot water or in a microwave,
               being careful not to burn. Spread on top of the
               previous parts.

          (6)  Chill until set. Cut into squares with a sharp
               knife.

RATING
     Difficulty: Easy.  Time: 1 hour preparation, several hours
     chilling.  Precision: Approximate measurement OK.

CONTRIBUTOR
     Steven Sutphen
     University of Alberta, Edmonton, Alberta, Canada
     Steve@alberta.uucp