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Ingredientes
- 1/2 c. Butter
- 1/4 c. Sugar, granulated
- 1/3 c. Cocoa pwdr unsweetened
- 1 x Egg beaten
- 1Â 3/4 c. Graham wafer cracker crumbs
- 1/2 c. Nuts finely minced
- 1 c. Coconut shredded
- 1/2 c. Butter
- 3 Tbsp. Light cream
- 2 Tbsp. Custard pwdr
- 2 c. Icing Sugar
- 4 ounce Semisweet chocolate
- 2 Tbsp. Butter
Direcciones
- * Anne's note: Custard pwdr can be found in the baking section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or possibly instant vanilla pudding pwdr in American cookbooks.
- Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squares and many other names. But the origin of Nanaimo Bars is still a warm topic of 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 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, heat butter, sugar and cocoa; add in egg and cook till thickened. Add in crumbs, nuts and coconut. Press into ungreased 9 inch square pan.
- Middle Layer: Beat together butter, cream, custard pwdr and sugar; spread over base. Chill.
- Top Layer: Heat chocolate with butter; cold slightly. Pour over second layer; chill. Cut into bars.
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