Spread over first layer. (Regular Nanaimo bars call for the same amounts
f the foil, lift the bars out of the pan. Peel
ut not hard. Cut into bars, then return to refrigerator to
Score topping into 16 small bars (bites). Cut before totally solid
hill.
Cut into 30 bars with sharp knife pressing down
wire rack. Cut into bars. Yields 16 large
ifteen minutes before cutting into bars.
To store: Store in
pread evenly over the chilled bars and refrigerate until firm then
hill.
Cut into 16 bars (288 calories each!).
inutes in refrigerator; cut into bars.
(Bars can be covered, refrigerated
Lightly grease 9-inch square pan.
Melt 1/2 cup butter or margarine; stir in sugar and cocoa.
Remove from heat; add egg and vanilla.
Stir in cracker crumbs, coconut and walnuts.
Press into pan.
Cream 1/4 cup butter, milk, custard powder and powdered sugar.
Spread over bottom layer.
Put into freezer for 7 minutes. Melt semi-sweet chocolate.
Remove bars from freezer and drizzle chocolate over top.
Cut into small squares.
hours.
Cut into bars.
sharp knife, cut into bars to serve.
repare middle layer and assemble bars: In a food processor or
hile slicing) place the sliced bars back in the fridge to
otally hard cut into square bars.
ver the top of the bars. Chill for 4 to 5
poon. Chill before cutting into bars, about 30 minutes.
eat. Spread over the chilled bars. Let the chocolate set before
edium short knife cut into bars by pressing down firmly. Try