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BACDS 2004 Playford Ball
April 3rd, 2004 |
PlayFood: Nanaimo Bars
"Nine Men's Morris" Note: You need to make this recipe twice, since we need a double batch, unless you have two pans. This is a family recipe from Karla’s childhood and she does not know the original source. Bottom layer: 3 c. graham crackers (crushed to fine crumbs) 1 ½ c. fine coconut ¾ c. chopped walnuts 2/3 c. margarine or butter ½ c. sugar ¾ c. cocoa powder 2 eggs 2 tsp. vanilla Combine Graham crackers, coconut, and walnuts in a large mixing bowl. Stir until blended. In top of double boiler, put remaining ingredients and stir. Cook over boiling water until the mixture thickens to resembles custard. Pour custard over crumb mixture. Mix until crumb mixture is well moistened and completely blended with custard. Press firmly into a smooth layer on the bottom of a 13x9 inch pan. Chill in the refrigerator until cold and firm.
Icing Layer:
1 # box powdered sugar
1/3 c. butter
½ tsp. vanilla
4-6 Tbsp. Milk
Mix as for butter frosting, using enough milk to make a spreadable, but
firm, icing. Spread over bottom layer. Chill in refrigerator until
cold and firm.
Chocolate layer:
12 oz. pkg. semi-sweet chocolate chips
2 Tbsp. butter
Melt ingredients in top of double boiler. Keep melted while you work
by leaving over heat. Quickly spread a layer of the chocolate over the
chilled icing. You must work quickly or the icing softens. With a
knife, score the chocolate into approximately 1-inch squares
(otherwise, when chilled, you cannot cut the cookies neatly). Make 10
strips by 7 strips. Chill. Cut into 1-inch square cookies along the
score lines.
Store in a covered container in the refrigerator. They keep very well.
Makes 70 squares.