---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Nanaimo Bars II
  Categories: Desserts, Canadian, Usenet
       Yield: 20 bars
  
 -----------------------------------CRUST-----------------------------------
     1/2 c  Butter
     1/4 c  Sugar, granulated
       5 T  Cocoa
       1    Egg
       1 t  Vanilla
   1 2/3 c  Graham wafer crumbs, fine
       1 c  Coconut, desiccated
     1/2 c  Walnuts, chopped
 
 -------------------------------CREAMY CENTER-------------------------------
     1/4 c  Butter
       2 c  Icing sugar, sifted
       1    Egg
 
 -----------------------------CHOCOLATE TOPPING-----------------------------
       4 oz Chocolate, semi-sweet
       1 T  Butter
  
   MAKE CRUST:  Grease a 9-inch square cake pan.  In a sauce pan combine the
   butter, sugar, cocoa, egg and vanilla.  Cook over medium heat stirring
   constantly, until smooth and slightly thickened.  Stir in the remaining
   crust ingredients and press into prepared pan.
   
   Make the creamy center:  cream the butter and gradually beat in icing sugar
   and egg.  Spread over crumb mixture and chill for about 15 minutes.
   
   Make the chocolate topping:  melt the chocolate and butter together over
   hot water or in a microwave, being careful not to burn. Spread on top of
   the previous parts. Chill until set. Cut into squares with a sharp knife.
   
   NOTES:
   
   *  No-bake, 3-layer (chocolate covered) bars -- Nanaimo bars are a
   traditional Canadian dessert, though nobody is certain where the tradition
   came from. Laura Secord is a Canadian candy company; their cook book says
   this about the origin of these fattening delicacies:
   
   “A version of these no-bake bars developed in the Canadian kitchens of a
   well-known food company, was christened by them Nanaimo bars after the city
   of that name on Vancouver Island. Nanaimo (from sne-ny-mo, a local Indian
   term for a loose confederation of five bands) started as a Hudson Bay
   Trading Post in 1849.”
   
   : Difficulty:  Easy.
   : Time:  1 hour preparation, several hours chilling.
   : Precision:  Approximate measurement OK.
   
   : Steven Sutphen
   : University of Alberta, Edmonton, Alberta, Canada
   : Steve@alberta.uucp
   
   : Copyright (C) 1986 USENET Community Trust
  
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