In the same December 1980 Ladies Home Journal I used for the brandy wreath cookies is a recipe for Nanaimo Bars. I had these for the first time at an Alabama/Auburn pre game party when theHub and I were still a very young married couple. We both thought they were sinfully rich and delicious.
My childhood best friend/college roommate's dad was a sportswriter for one of the Birmingham papers and threw this huge shindig each year. We never missed it because it was a lot of fun with incredible food spread throughout 3 rooms alongside oysters and shrimp on the patio. Kathy and her mom spent months trying out new recipes and always had something different that the crowd had never eaten before. I never got her recipe for Nanaimo Bars, but when I saw these in the LHJ I knew I would make them. I just never knew at the time I would make them every single year and that they would become part of an expected tradition. But they did and now this recipe has been shared time and time again with friends and family.
Nanaimo Bars
The Crumb Bottom Layer
1/2 cup butter
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1 egg
1 1/2 cups graham cracker crumbs
3/4 cup flaked coconut
1/2 cup chopped pecans
Grease a nine inch square pan and set it aside. In a sauce pan cook the 1st 6 ingredients over a low heat stirring constantly until the mixture coats the spoon. Remove from the heat and add the crumbs, coconut and pecans. Press evenly and firmly into the prepared pan.
The Filling
1/2 cup softened butter
3 ounces cream cheese
2 tablespoons instant vanilla pudding mix
1 cup confectioners sugar
2 tablespoons milk
Beat the butter, cream cheese and pudding mix with a mixer until it is smooth and creamy. Add the confectioners sugar and milk. When it is all blended and creamy spread it over the crumb layer. Pop it in the refrigerator for about 30 minutes.
Chocolate Top Layer
4 ounces semi sweet chocolate (Use the kind that comes in bars or squares rather than chocolate chips)
1 tablespoon butter
In a small double boiler melt the chocolate and butter. Stir to blend then spread over the chilled cream layer. Refrigerate until the chocolate is firm then cut into 1 or 1 1/2 inch squares. Store in the refrigerator.
I save all my Thai take out containers for days like today. They are plastic rectangles, about 2 inches high with snap on lids. They make the perfect goodie storage containers that can be stacked on top of each other in the fridge. TheHub likes them because when using a 9x9 pan there are always 2 pieces that won't fit in 2 containers, which he happily lays claim to.
These are easy to make, delicious goodies. Try them, you might like them, and if not, you can always send them here!
My childhood best friend/college roommate's dad was a sportswriter for one of the Birmingham papers and threw this huge shindig each year. We never missed it because it was a lot of fun with incredible food spread throughout 3 rooms alongside oysters and shrimp on the patio. Kathy and her mom spent months trying out new recipes and always had something different that the crowd had never eaten before. I never got her recipe for Nanaimo Bars, but when I saw these in the LHJ I knew I would make them. I just never knew at the time I would make them every single year and that they would become part of an expected tradition. But they did and now this recipe has been shared time and time again with friends and family.
Nanaimo Bars
1/2 cup butter
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1 egg
1 1/2 cups graham cracker crumbs
3/4 cup flaked coconut
1/2 cup chopped pecans
Grease a nine inch square pan and set it aside. In a sauce pan cook the 1st 6 ingredients over a low heat stirring constantly until the mixture coats the spoon. Remove from the heat and add the crumbs, coconut and pecans. Press evenly and firmly into the prepared pan.
The Filling
1/2 cup softened butter
3 ounces cream cheese
2 tablespoons instant vanilla pudding mix
1 cup confectioners sugar
2 tablespoons milk
Beat the butter, cream cheese and pudding mix with a mixer until it is smooth and creamy. Add the confectioners sugar and milk. When it is all blended and creamy spread it over the crumb layer. Pop it in the refrigerator for about 30 minutes.
Chocolate Top Layer
4 ounces semi sweet chocolate (Use the kind that comes in bars or squares rather than chocolate chips)
1 tablespoon butter
In a small double boiler melt the chocolate and butter. Stir to blend then spread over the chilled cream layer. Refrigerate until the chocolate is firm then cut into 1 or 1 1/2 inch squares. Store in the refrigerator.
I save all my Thai take out containers for days like today. They are plastic rectangles, about 2 inches high with snap on lids. They make the perfect goodie storage containers that can be stacked on top of each other in the fridge. TheHub likes them because when using a 9x9 pan there are always 2 pieces that won't fit in 2 containers, which he happily lays claim to.
These are easy to make, delicious goodies. Try them, you might like them, and if not, you can always send them here!
Those look really good. I understand why they are a tradition.
ReplyDeleteThey really are delicious, super rich but delicious.
DeleteA delicious and decadent tradition. Long may it continue.
ReplyDeleteI think it will continue until I revolt or someone else takes the reins.
DeleteAnne,
ReplyDeleteThose sound and look decadent! I am drooling, seriously drooling.
They are good. TheHub ate the ones that wouldn't fit in the container and I had to put them out of sight in the laundry room fridge.
DeleteI love those bars, or something quite similar. Perhaps I'll give them a try.
ReplyDeleteThey're often part of a catered fezert bar tray.
I was surprised at how something so good could be quite simple, plus they freeze well.
DeleteOh, those sound delicious! Thank you for sharing the recipe. :)
ReplyDeleteThey really are good, but very rich.
DeleteI want.
ReplyDeleteI do too! That's why they are stuck in the rear of the laundry room fridge
DeleteIt's been some time since I've made Nanaimo bars, but they are definitely delicious. The version I use is quite different, with almonds instead of pecans, and the middle layer is butter, cream and custard powder. Either way, yummy! And your husband is very smart to get those extra pieces. :)
ReplyDeleteI have made them with almonds and custard powder before and they were delicious. Pecans are abundant here and cheaper than almonds so that is what I use. We have gotten these a couple of times when we were visiting British Columbia and I think the recipe the bakery we went to used your recipe. They were delicious also!
DeleteHi Anne, I made my first ever Nanaimo bars in the summer from a google recipe and although they were good I found them WAAAYYY too sweet. Will give your recipe a try as it looks like it might be less sweet. In the meantime, merry Christmas to you and yours! Anna
ReplyDeleteThey are still pretty sweet. Instead of the semi sweet chocolate on the top I use bittersweet. It makes it a little less sweet.
DeleteNanaimo bars are wonderful - well done. I've never seen them here with pecans though, that would make them extra yummy. Merry Christmas to you and your family!
ReplyDeleteThey are a delicious treat but we only have them at Christmas. Merry Christmas to you also.
DeleteThey look so delicious.
ReplyDeleteThey are pretty tasty Nil!
ReplyDeleteNanaimo bars are one of my all time favorite desserts. I've never made them, but may have to try these!
ReplyDeleteIt is a pretty simple recipe with a few different steps. They are so good!
Delete