Nanaimo Bars

Yet another recipe after Moist Cookies.

BASE
1/ 2 CUP MARGARINE OR BUTTER (ROOM TEMPERATURE)
1 /4 CUP BROWN SUGAR
1 TSP. VANILLA
1 EGG
Put the above ingredients in a double boiler and cook until a custard like consistency.

COMBINE
3 TBLSP. COCOA
2 CUPS GRAHAM WAFTER CRUMBS
1 CUP COCONUT
1 /2 CUP NUTS (OPTIONAL)
Now add the mixture from the double boiler into these ingredients and mix well. Press into a 6x12 inch greased pan.

SECOND OR MIDDLE LAYER
CREAM TOGETHER
1/4 CUP MARGARINE OR BUTTER (ROOM TEMPERATURE)
2 CUPS ICING SUGAR
2 TBLSP. CUSTARD POWDER
ADD 3 TBLSP. MILK Or just enough to get mixture together in an icing sugar consistency to spread. If more milk is needed just add very small amounts at a time.

Spread second layer over base.

TOP
MELT 5 OR 6 OZ SEMI SWEET CHOCOLATE CHIPS WITH 2 TBLSP OR MARGARINE OR CHRISCO and spread over the bottom layer. Chill in fridge and cut when just a little cool.

Moist Cookies

The often asked for receipe. NO BAKING - Only stirring arm needed

Start with:
1 CUP PEANUT BUTTER ( 8 TBL SPS)
1/ 2 CUP MARGARINE (ROOM TEMPERATURE)
Mix peanut butter and margarine thoroughly.

Now add:
1 CUP ICING SUGAR
And mix together.

Then add:
1 CUP COCONUT (If you want you can add just add 1/2 cup of the coconut now.)

Next add 2 generous cups of Rice Crispies and mix thoroughly. If you only added 1/2 of the coconut add the rest now.

Place mixture in a greased 8 inch square pan and chill.

TOPPING
(I use the microwave to melt the topping ingredients)

1 / 8 BAR PARO WAX (I use Crisco shortening instead - approximately 1 to 2 TBL spoons depending on the amount of chocolate chips used)

6 OZ SEMI SWEET CHOCOLATE CHIPS (If you want a more chocolately tasting top you can up the amount.)

Spread on top of cookie mixture and chill in the fridge.

For best cutting results score the chocolate after it has has a chance to set but not harden. Then let the cookies chill.



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