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Cranberry Nanaimo Bars
BASE
1/2 cup butter, softened
3 squares semi-sweet chocolate
2 tablespoon granulated sugar
1 egg
2 cups graham crumbs
1 cup 'Angel Flake' Coconut
1 tablespoon grated orange rind
CRANBERRY LAYER
1/4 cup whole cranberry sauce, finely chopped
1 tablespoon orange liqueur or orange juice
CUSTARD LAYER
2 tablespoon custard powder
3 tablespoon milk
1/4 cup butter, softened
2 cups icing sugar
CHOCOLATE LAYER
4 squares semi-sweet chocolate, chopped
1 tablespoon butter
Base:
Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9 inch square pan. Chill.
Cranberry Layer:
Combine cranberry sauce and liqueur. Spread evenly over base.
Custard Layer:
Combine all ingredients and beat until smooth. Spread over base. Chill.
Chocolate Layer:
Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars.
To store:
Store in refrigerator for up to 2 weeks before cutting. Makes about 36 bars.
To freeze:
For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
