ISO: Nanaimo Bars

"focksfire" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Happy Holidays All!

I was wondering if there was anyone out there with a really good Nanaimo

bar

Quoted message said:

recipe? If so i'd love if you could post it for me!

Thanks Jane

--
Remove the obvious to reply

From the Vancouver Sun's Edith Adams cookbook. NANAIMO BARS

BASE

1/2 cup butter or margerine

2/4 cup granulated sugar

1 egg

4 Tbsp. cocoa

2 cups graham wafer crumbs

1 cup fine or med. coconut

3/2 cup chopped nuts

Mix the 1/2 c. butter , white granulated sugar and egg and cocoa together. Set over boiling water
(double boiler pan set good choice) and stir until mixture resembles a custard.

Combine crumbs, coconut and nuts. Combine with the warm chocolate custard mixture, blending well.

Spread and press tightly into a 9 x9 inch pan.

FILLING

4/4 cup butter

3 Tbsp milk

2 Tbsp vanilla custard powder or pudding powder (I use Bird's Custard Powder)

2 cups sifted icing sugar

Cream the 1/4 cup butter, milk, custard powder and icing sugar. Spread smoothly over mixture in pan.

GLAZE

4 squares semi-sweet chocolate

1 tsp butter

Melt the chocolate over hot water: add butter and blend well. Spread over the icing
filling. Let set.

* Exported from MasterCook *

Nainaimo Bars I

Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/2 c Butter (or margarine)
2/4 c Sugar, white 1 Egg 4 tb Cocoa 2 c Graham wafer crumbs 1 c Coconut
3/2 c Nuts, chopped
4/4 c Butter 3 tb Milk 2 tb Vanilla custard powder (or pudding powder) 2 c Icing sugar, sifted
4 Chocolate squares (semisweet) 1 t Butter

Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling water and stir until mixture
resembles a custard. Combine crumbs, coconut and nuts. Combine with the butter/sugar mixture,
blending well. Spread and press tightly into a 9 x 9 inch pan.

Cream the 1/4 cup butter, milk, custard powder and icing sugar. Spread over mixture in pan. Melt
the chocolate over hot water; add butter and blend well. Spread over the icing. Let set. Chill and
keep refrigerated.

NOTES:

* A Favorite Canadian sweet -- This comes from a page in an obscure magazine called something
like "Canadian Homemaker_, by way of a Canadian friend, Steve Deering. This is a traditional
Canadian sweet, much loved and admired. The origin of the recipe seems to be lost in the
mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in
British Columbia.

: Difficulty: easy. : Time: 20 minutes preparation, several hours
chilling. : Precision: measure the ingredients.

: Barry Hayes : Stanford University, Stanford, California, USA :
[email hidden] decwrl!glacier.stanford.edu!bhayes

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 10g Fat (61.8% calories from fat); 4g Protein;
10g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nainaimo Bars Ii

Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----CRUST-----
1/2 c Butter
2/4 c Sugar, granulated 5 tb Cocoa 1 Egg 1 t Vanilla 1 2/3 Cup Graham wafer Crumbs, fine 1 c
Coconut, desiccated
3/2 c Walnuts, chopped -----CREAMY CENTER-----
4/4 c Butter 2 c Icing sugar, sifted 1 Egg -----CHOCOLATE TOPPING----- 4 oz Chocolate, semi-
sweet 1 tb Butter

MAKE CRUST: Grease a 9-inch square cake pan. In a sauce pan combine the butter, sugar, cocoa, egg
and vanilla. Cook over medium heat stirring constantly, until smooth and slightly thickened. Stir
in the remaining crust ingredients and press into prepared pan.

Make the creamy center: cream the butter and gradually beat in icing sugar and egg. Spread over
crumb mixture and chill for about 15 minutes.

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. Chill until set. Cut
into squares with a sharp knife.

NOTES:

* 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."

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

: Steven Sutphen : University of Alberta, Edmonton, Alberta, Canada [email hidden]

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 158 Calories; 15g Fat (66.8% calories from fat); 5g Protein;
12g Carbohydrate; 7g Dietary Fiber; 50mg Cholesterol; 127mg Sodium. Exchanges: 1 Grain(Starch); 1/2
Lean Meat; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nainamo Bars - Revisionist

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
3/4 c Butter & 1 tbsp 5 tb Sugar 5 tb Cocoa 1 t Peppermint extract 1 Egg 2 c Graham
cracker crumbs
4/2 c Vanilla pudding 2 c Sugar -- icing 2 oz Chocolate -- unsweetened

Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till
consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into
greased 8" sqaure pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar.
Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over
second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3
dozen squares Source: Harrowsmith Cookbook

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7629 Calories; 102g Fat (10.6% calories from fat); 107g
Protein; 1823g Carbohydrate; 151g Dietary Fiber; 196mg Cholesterol; 1591mg Sodium. Exchanges: 24
Grain(Starch); 6 Lean Meat; 17 1/2 Fat; 98 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars

Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
First layer:
1/2 c Butter -- unsalted
2/4 c Sugar 5 tb Cocoa powder -- unsweetened 1 Egg -- beaten 1 3/4 Cup Graham wafer crumbs 1 c
Coconut -- sweetened
3/2 c Almonds -- finely chopped Second layer:
4/2 c Butter -- unsalted; room temp 3 tb Cream 2 tb Vanilla custard powder * 2 c Icing sugar
Icing: 4 oz Chocolate -- semisweet (4 sq) 2 tb Butter -- unsalted

Recipe by: Toronto Sun NOTE: NO BAKE * Instant vanilla pudding can be substituted. For 1st
Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir
occasionally till melted. Agg egg and stir to cook and thicken. Remove from heat and stir in
graham wafer crumbs, coconu and almonds. Press firmly in ungreased 8" square pan. Chill. For 2nd
layer Cream together butter, cream and custard powder together in bowl. Graduall beat in icing
sugar till light and fluffy. Spread over first layer. Chill. For Icing: melt chocolate and
butter in top of double boiler over barely simmering water (or in microwave). Stir to combine.
Cool to room temp. Spr evenly over 2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24 A
contest winner for best Nanaimo bar in Nanaimo, British Columbia. Very sweet! Source: Toronto
Sun-contest winner

From: MARJORIE SCOFIELD Refer#: NONE From : Robert Miles 1:151/102 Sat 06 May 95 21

From: Teri Chesser Date: 02 May 99

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 528 Calories; 45g Fat (67.4% calories from fat); 8g Protein;
40g Carbohydrate; 10g Dietary Fiber; 113mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch);
1/2 Lean Meat; 0 Fruit; 8 1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars (canadian)

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
5 tb Cocoa
1/2 c Butter
2/4 c White sugar 1 Egg
3/2 ts Vanilla 2 c Graham wafer crumbs -----FILLING----- 1 1/4 Cup Icing sugar
4/2 c Butter 3 tb Custard (Birds) Milk -----ICING----- 3 Squares semi-sweet Chocolate 2 tb
Butter 2 dr Vanilla

In a large saucepan melt the butter and stir in the cocoa and sugar. Add 1 beaten egg with the
vanilla to the melted butter. Add the 2 cups of "Graham" wafers and mix well. Press this mixture
into the bottom of a lightly greased 9*9 inch pan. Place in the refrigerator.

FILLING: Beat together icing sugar, butter, and custard. Add a little milk if needed to make a
smooth dough. Spread on first layer and return to the refrigerator.

TOPPING: Melt chocolate, butter and vanilla in a saucepan. Work quickly to get a smooth even
layer. Return to the refrigerator to set. Cut into bars. Refrigerate.

From: Jonathan Tseng

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4334 Calories; 431g Fat (74.6% calories from fat); 94g
Protein; 237g Carbohydrate; 143g Dietary Fiber; 1180mg Cholesterol; 3892mg Sodium. Exchanges: 15 1/2
Grain(Starch); 6 Lean Meat; 83 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars -2

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----BOTTOM LAYER-----
1/2 c Butter
2/4 c Sugar, granulated
3/3 c Cocoa powder -- unsweetened 1 Egg -- beaten 1 3/4 Cup Graham wafer Cracker crumbs
4/2 c Nuts -- finely chopped 1 c Coconut -- shredded -----MIDDLE LAYER-----
5/2 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 baking 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 Squares 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_ From: Robert Miles
Date: 27 Feb 99

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6986 Calories; 616g Fat (76.1% calories from fat); 54g
Protein; 381g Carbohydrate; 24g Dietary Fiber; 1656mg Cholesterol; 4132mg Sodium. Exchanges: 2
Grain(Starch); 2 1/2 Lean Meat; 1 Fruit; 121 Fat; 23 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars - Old Recipe

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : BARS Nanaimo

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----BOTTOM LAYER-----
1/2 c Butter
2/4 c Sugar, granulated
3/3 c Cocoa powder -- unsweetened 1 Egg -- beaten 1 3/4 c Graham wafer cracker crumbs
4/2 c Nuts -- finely chopped 1 c Coconut -- shredded -----MIDDLE LAYER-----
5/2 c Butter 3 tb Light cream 2 tb Custard powder -- * 2 c Icing sugar -----TOP LAYER----- 4 oz
Semisweet chocolate 2 tb Butter

A* Anne's note: Custard powder can be found in the baking 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 Squares 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.D. 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_ by Carol Ferguson and
Margaret Fraser

Contributor: A Canadian Century of Home Cooking Cookbook

From: "Gramma" <grammashouseremovecaps@date: Sunday, June 10, 2001
4:07 Pm

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6986 Calories; 616g Fat (76.1% calories from fat); 54g
Protein; 381g Carbohydrate; 24g Dietary Fiber; 1656mg Cholesterol; 4132mg Sodium. Exchanges: 2
Grain(Starch); 2 1/2 Lean Meat; 1 Fruit; 121 Fat; 23 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars - Revisionist

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
3/4 c Butter & 1 tbsp 5 tb Sugar 5 tb Cocoa 1 t Peppermint extract 1 Egg 2 c Graham
cracker crumbs
4/2 c Vanilla pudding 2 c Sugar -- icing 2 oz Chocolate -- unsweetened From : Janis Foley

Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till
consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into
greased 8" square pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar.
Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over
second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3
dozen squares Source: Harrowsmith Cookbook posted by Anne MacLellan

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7629 Calories; 102g Fat (10.6% calories from fat); 107g
Protein; 1823g Carbohydrate; 151g Dietary Fiber; 196mg Cholesterol; 1591mg Sodium. Exchanges: 24
Grain(Starch); 6 Lean Meat; 17 1/2 Fat; 98 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars > Original

Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
BOTTOM LAYER:
1/2 c Butter
2/4 c Granulated sugar
3/3 c Cocoa powder - Unsweetened 1 Egg , beaten 1 3/4 Cup Graham cracker Crumbs
4/2 c Nuts , finely chopped 1 c Coconut , shredded MIDDLE LAYER:
5/2 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 baking section of Canadian supermarkets. I
have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in
American cookbooks.

* Jim's note: I use "Bird's" brand from England.

"Recipes for this no-bake treasure appear in countless cookbooks as Chocolate Fridge Cake, New
York Slice, Miracle Bars, Ribbon Squares 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"

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".

<[email hidden]>

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 264 Calories; 23g Fat (74.6% calories from fat); 1g Protein;
16g Carbohydrate; 0g Dietary Fiber; 61mg Cholesterol; 169mg Sodium. Exchanges: 4 1/2 Fat; 1 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Nanaimo Bars Ii (no-bake)

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : BARS

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/2 c Butter 2 oz Semisweet chocolate
2/3 c White sugar 1 Egg 1 c Rolled oats 1 1/2 c Flaked coconut
3/2 c Chopped walnuts 1 t Vanilla extract 2 c Confectioners' sugar 3 tb Butter -- softened
4/2 ts Vanilla extract 2 1/2 tb Milk 1 tb Butter 2 oz Semisweet chocolate

In a saucepan melt 1/2 cup butter or margarine with 2 squares of the chocolate. Remove from the
heat and stir in the white sugar, egg, rolled oats, coconut, chopped nuts and 1 teaspoon vanilla
extract. Press mixture into a greased 9 inch square pan and chill for 1 hour. Combine the
confectioners' sugar with 3 tablespoons of the softened butter or margarine, 1/2 teaspoon of the
vanilla and the milk. Mix until it has an icing-like consistency and spread it over the oat
mixture in the pan. Chill for 1/2 hour. Melt the remaining 1 tablespoon butter or margarine with
the remaining 2 squares of chocolate. Spread over the top of the bars. Chill for 4 to 5 hours. To
cut through the chocolate topping neatly, dip knife in hot water and let it melt through the
chocolate as you cut the bars into squares. These freeze well.

Recipe By :Shirly M.

From: "Minnie" <[email hidden]: Tuesday, May 29, 2001
5:10 Pm MM BY H PEAGRAM

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1439 Calories; 140g Fat (84.6% calories from fat); 16g
Protein; 41g Carbohydrate; 3g Dietary Fiber; 378mg Cholesterol; 1264mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 27 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Neiman Marcus Bars *

Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : BARS Cakes

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----PATTI - VDRJ67A----- 1 pk Yellow cake mix
1/2 c Margarine -- melted 3 Eggs 8 oz Cream cheese 1 lb Powdered sugar
2/2 c Pecans -- chopped
3/2 c Coconut

Beat one egg, mix with cake mix and oleo. Put into a 9x13" pan. Mix cream cheese, 2 eggs, and stir
in powdered sugar, coconut and pecans. Spread over cake. Bake at 325~ for 45 minutes.

NOTE: If you would like to provide a topping, do not stir in the coconut and pecans. Sprinkle
them on top.

From: [email hidden]

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 315 Calories; 15g Fat (41.2% calories from fat); 3g Protein;
44g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 266mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 3 Fat; 3 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

"focksfire" <[email hidden]> wrote in message news:zkFEb.16040$IF6.695396@ursa-
nb00s0.nbnet.nb.ca...

Quoted message said:

Happy Holidays All!

I was wondering if there was anyone out there with a really good Nanaimo

bar

Quoted message said:

recipe? If so i'd love if you could post it for me!

Thanks Jane

--
Remove the obvious to reply

LIMEYNO1 said:

the mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in
British Columbia.

Been there. On the way from Victoria to Tofino. Where I ate Dofino and swam in 4C water.

--Blair "Never went into a bar, though."