say "na nye mo"


Nanaimo Bars are a Canadian confection named after the British Columbia town of Nanaimo on Vancouver Island.


Over the New Year's holiday I had a chance to sample these delicious treats made by real-life Canadians with PD.  It was a great reminder of my youth, when Nanaimo Bars were part of every bake sale and potluck in the town where I grew up not too far south of the Canadian border in Washington State.


I was pleased to find them in the bakery of my local grocery store this week! (I promptly bought a half a dozen. . . )


But if you don't know any Canadians, or won't get to Canada anytime soon, or your grocer doesn't stock them, don't fret - here's the recipe!  Cheers!


(Thanks Chris & Lynda!)



Standard Nanaimo Bars



1/2 cup butter

1/4 cup sugar

5 Tbsp cocoa powder

1 egg, lightly beaten

1 tsp vanilla

1 1/2 cups graham cracker crumbs

1 cup shredded coconut

1/2 cup chopped walnuts




1/3 cup butter

3 Tbsp custard powder, Bird's brand (ask your grocer)

(or substitute vanilla jello pudding powder)

1/4 cup milk

3 cups icing sugar




8 ounces semisweet chocolate

2 Tbsp butter



Base:  melt butter in heavy saucepan.  Stir in sugar and cocoa until smooth.

Whisk egg with vanilla and stir into butter mixture. Remove from heat.

Stir in crumbs, coconut and nuts.  Press evenly over bottom of greased

9" square pan.  Chill until set, at least 20 min.



Filling:  Beat butter with wooden spoon until light.  Beat in custard powder and milk.

Gradually beat in sugar.  Spread over chilled base and let set in fridge.



Topping:  Melt together chocolate and butter; stir until smooth.

Spread in even layer over chilled filling.  Store in fridge until choc. topping

begins to harden. Score topping into bars. Cut before totally solid, use a hot knife,

wipe clean between cuts.  Store in fridge or freeze for up to 2 months.

NOTE: These look wonderful on a try of goodies and people love them.


VARIATION:  Peanut Butter Filling


2 T  Custard powder

           1/4 c  Milk

      2 Tbsp Butter; softened

    1/2 c  Peanut butter, smooth

      2 c  Sugar icing sugar or confectioners -sifted


VARIATION:  Grand Marnier Filling


  2 c  Icing Sugar

    1/4 c  Butter; softened

    1/4 c  Grand Marnier or orange -liqueur

      1 tb Orange rind; coarsely grated


 VARIATION:  Cherry Filling


1/4 c  Butter; softened

      1 Tbsp. Cherry juice

      2 c  Icing sugar

    1/3 c  Maraschino cherries; chopped

drop or 2 of red food coloring


VARIATION: Mint Filling


1/3 cup butter

3 Tbsp custard powder, Bird's brand

(or substitute jello pudding powder)

1/4 cup milk

3 cups icing sugar

1 tsp. peppermint flavoring

1 or 2 drops green food coloring as desired.



VARIATION: Cappuccino Filling

2 Tbsp milk

3 Tbsp unsalted butter

2 tsp instant coffee or espresso powder

1/2 tsp vanilla

2 cups icing sugar (aka powdered or confectioners)



VARIATION: Bailey's Irish Cream


1/3 cup butter

3 Tbsp custard powder, Bird's brand

(or substitute  vanilla jello pudding powder)

1/4 cup Bailey's Irish Cream

2 - 3 cups icing sugar


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