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Receta Nanaimo Bars/Crisco
by Global Cookbook

Nanaimo Bars/Crisco
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Ingredientes

  • 1/2 c. Golden brown crisco shortening
  • 1/4 c. Granulated sugar
  • 1/3 c. Cocoa sifted
  • 1 tsp Vanilla
  • 1 x Egg beaten
  • 1 1/2 c. Graham wafer crumbs
  • 1 c. Flaked coconut
  • 1/2 c. Finely minced walnuts
  • 1/4 c. Golden brown crisco shortening
  • 3 Tbsp. Custard pwdr
  • 3 Tbsp. Lowfat milk
  • 1 tsp Vanilla
  • 2 c. Sifted icing sugar
  • 4 ounce Semi-sweet chocolate squares
  • 1 1/2 tsp Golden brown crisco shortening

Direcciones

  1. Cook Golden brown Crisco Shortening, sugar, cocoa and vanilla in saucepan over low heat, stirring till smooth.
  2. Add in beaten egg. Heat just till mix starts to thicken.
  3. Remove from heat. Stir in crumbs, coconut and walnuts.
  4. Mix well to thoroughly blend chocolate into crumbs.
  5. Press firmly into greased 9 x 9-inch (2.5 L) square cake pan. Refrigerateat least 1/2 hour.
  6. Filling:5. Cream Golden brown Crisco Shortening, custard pwdr, lowfat milk and vanilla in small bowl till blended . Gradually add in icing sugar, beating till smooth, then beat at high speed of electric mixer till light and creamy, adding a little more lowfat milk if necessary. Spread proportionately over first layer in pan.
  7. Refrigeratetill hard, about 1/2 hour.
  8. Top:6. Heat chocolate and Golden brown Crisco Shortening on low heat, stirring till smoothly melted. Quickly spread chocolate proportionately over filling. Refrigeratetill hard. Cut into bars.
  9. Makes: About 30 bars. Freezing: Excellent Hint: If chocolate becomes too hard for easy spreading reheat on low.