Title: Nanaimo Bars -2
Categories: Canadian Candy
Yield: 1 Servings

BOTTOM LAYER
1/2	c	Butter
1/4	c	Sugar, granulated
1/3	c	Cocoa powder;unsweetened
1		Egg;beaten
1 3/4	c	Graham wafer cracker crumbs
1/2	c	Nuts;finely chopped
1	c	Coconut;shredded
MIDDLE LAYER
1/2	c	Butter
3	tb	Light cream
2	tb	Custard powder;*
2	c	Icing Sugar
TOP LAYER
4	oz	Semisweet chocolate
2	tb	Butter

* Anne's note: Custard powder can be found in the bakinfg section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks.

"Recipes for this no-bake treasure appear in countless cookbook as Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many other names. But the origin of Nanaimo Bars is still a hot topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cook Book (1952) included three similar recipes (two called Chocolate Squares and one Chocolate Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver Sun in the early 50's and in the B.C. Women's Institute Centennial of B.C. Cookbook in 1958. The test kitchens of food companies developed various versions with their own products. Since the 50s, endless variations include Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo Bars...During the 50s, a Dairy Food Service Bureau recipe called Dominoes suggested piping a little bit of the middle layer into dots on top to give a domino pattern when cut."

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base. Chill. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars.

SOURCE: The Fifties chapter in _A Century of Canadian Home Cooking_ "During the 50s

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