Recipe by FLKeysJen
In Nanaimo, Canada, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.
Top Review by Annacia
Truly outstanding. Not only are these super yummy bur they are also very pretty and just perfect for the holidays. Don't let the layers scare you off they aren't difficult and go rather quickly. If you have never tried a Nanaimo Bar you must, they have pretty much become the Canadian National Cookie Bar and can be made is a hundred different flavores. This is a really great bar and would be a perfect introduction for a first timer and a most welcome addition to the collection of any Nanaimo addict.
- 1⁄2 cup butter, softened
- 3 semi-sweet chocolate baking squares
- 2 tablespoons granulated sugar
- 1 egg
- 2 cups graham cracker crumbs
- 1 cup angel flake coconut
- 1 tablespoon grated orange rind
- 1⁄4 cup cranberry sauce, finely chopped (with whole berries)
- 1 tablespoon Grand Marnier (or orange liqueur or orange juice)
- 2 tablespoons custard powder or 2 tablespoons cornstarch
- 3 tablespoons milk
- 1⁄4 cup butter, softened
- 2 cups icing sugar
- 4 semi-sweet chocolate baking squares, chopped
- 1 tablespoon butter
Directions See How It's Made
- 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" 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.
- To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.