Recipe for "nanaimo-bars-2"

NAME

     NANAIMO-BARS-2 - 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.''

INGREDIENTS (Makes 20)

          CRUST
     120 g     butter
     50 g      granulated sugar
     40 g      cocoa
     1         egg
     5 ml      vanilla
     150 g     fine Graham wafer crumbs
     75 g      desiccated coconut
     60 g      chopped walnuts
          CREAMY CENTER
     50 g      butter
     250 g     sifted icing sugar
     1         egg
          CHOCOLATE TOPPING
     120 g     semi-sweet chocolate
     15 g      butter

PROCEDURE (CRUST)

          (1)  Grease a 22-cm square cake pan.
          (2)  In a sauce pan combine the butter,  sugar,  cocoa,
               egg,  and vanilla.  Cook over medium heat stirring
               constantly, until smooth and slightly thickened.
          (3)  Stir in the remaining crust ingredients and  press
               into prepared pan.
          (4)  Make the creamy center:  cream the butter and gra-
               dually  beat  in  icing sugar and egg. Spread over
               crumb mixture and chill for about 15 minutes.
          (5)  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.
          (6)  Chill until set. Cut into  squares  with  a  sharp
               knife.

RATING

     Difficulty: Easy.  Time: 1 hour preparation,  several  hours
     chilling.  Precision: Approximate measurement OK.

CONTRIBUTOR

     Steven Sutphen
     University of Alberta, Edmonton, Alberta, Canada
     Steve@alberta.uucp