Nanaimo Bars
Submitted by PaddyL on December 02, 2011 at 12:36 pm

An unbaked, super sweet square, from British Columbia
Yield: 20
Source: Laura Secord Cookbook

1/2 cup butter
1/4 cup granulated sugar
5 tbsp. cocoa powder
1 egg
1 tsp. vanilla

Combine the above in a saucepan and cook over medium heat, stirring constantly, until smooth and slightly thickened. Stir in:

1-2/3 cups fine graham cracker crumbs
1 cup desiccated coconut
1 cup chopped walnuts

Press this into a 9-inch greased square pan.

1/4 cup butter
2 cups sifted icing sugar
1 egg
4 squares semi-sweet chocolate
1 tbsp. butter

Once you've pressed the bottom part into the pan, you cream the butter and beat in gradually the icing sugar and the egg, and then spread that over the crumb mixture, and chill about 15 minutes. Over hot water, melt together the chocolate and butter, spread on top of the chilled squares, and chill again until set.

Now, I do realise that raw eggs frighten people in the States. This recipe is from a Canadian cookbook, and Canadian eggs are safer. You might use pasteurized eggs, the liquid type you can buy in a carton.

• This topic was modified 9 years, 8 months ago by BakerAunt.