---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Nanaimo Bars/crisco
  Categories: Cookies, Chocolate
       Yield: 1 servings
  
            Base:
     1/2 c  Golden crisco shortening
     1/4 c  Granulated sugar
     1/3 c  Cocoa; sifted
       1 ts Vanilla
       1    Egg; beaten
   1 1/2 c  Graham wafer crumbs
       1 c  Flaked coconut
     1/2 c  Finely chopped walnuts
            Filling:
     1/4 c  Golden crisco shortening
       3 tb Custard powder
       3 tb Milk
       1 ts Vanilla
       2 c  Sifted icing sugar
            Top:
       4 oz Semi-sweet chocolate squares
   1 1/2 ts Golden crisco shortening
  
   1. Cook Golden Crisco Shortening, sugar, cocoa and vanilla
   in saucepan over low heat, stirring until smooth.
   2. Add beaten egg. Heat just until mixture starts to
   thicken.
   3. Remove from heat. Stir in crumbs, coconut and walnuts.
   Mix well to thoroughly blend chocolate into crumbs.
   4. Press firmly into greased 9 x 9-inch (2.5 L) square cake
   pan. Chill at least 1/2 hour.
   Filling:
   5. Cream Golden Crisco Shortening, custard powder, milk and
   vanilla in small bowl until blended . Gradually add icing
   sugar, beating until smooth, then beat at high speed of
   electric mixer until light and creamy, adding a little more
   milk if necessary. Spread evenly over first layer in pan.
   Chill until firm, about 1/2 hour.
   Top:
   6. Heat chocolate and Golden Crisco Shortening on low heat,
   stirring until smoothly melted. Quickly spread chocolate
   evenly over filling. Chill until firm. Cut into bars.
   Makes: About 30 bars. Freezing: Excellent     Hint: If
   chocolate becomes too firm for easy spreading reheat on low.
  
 -----