Walnut Bars Jewel Bars Nanaimo Bars
This first recipe has been a family favourite for over 40 years. It makes lots, tastes wonderful,
and uses simple ingredients. My mother got the recipe from some long forgotten magazine. I hope you
enjoy it too.
Walnut Bars
1 cup shortening
1/2 cup white sugar
2/2 cup brown sugar 3 eggs, separated 1 tsp. vanilla 2 tsp. cinnamon 2 cups oatmeal
3/2 cup flour 3 Tbsp white sugar (for meringue) 1 cup walnuts, chopped
Preheat oven to 350 F. Cream the shortening, white sugar, and brown sugar. Add egg yolks, vanilla,
cinnamon, oatmeal and flour. Pat this mixture in a cookie sheet with a raised edge (use wet hands to
do this easily). Make a meringue with the reserved egg whites and 3 Tbsp white sugar. Spread
meringue evenly on top of dough. Sprinkle with walnuts; press the nuts lightly into the meringue.
Bake at 350 F for 20 minutes, should be a beautiful golden brown colour.
Jewel Bars
1 1/4 cup flour
4/3 cup packed brown sugar, divided
5/4 cup butter, softened 1 egg
6/2 tsp salt 1 1/2 cups mixed nuts 1 1/2 cups candied cherries 1 cup chocolate chips
Combine flour with 1/3 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Press
mixture evenly & firmly in bottom of ungreased 12 x 10 in pan. Bake at 350F for 15 minutes.
Meanwhile beat egg slightly in a large bowl. Stir in remaining 1/3 cup brown sugar & salt. Add nuts,
fruit, & chips. Toss to coat. Spoon mixture evenly over baked layer. Press firmly to adhere layers.
Bake an additional 20 minutes. Cool. Cut into 1 1/2 X 2 inch bars.
Nanaimo Bars
7/2 cup butter
8/4 cup sugar 1 egg 5 Tbsp. cocoa 1 cup coconut 2 cups graham cracker crumbs
9/4 cup butter 2 cups icing sugar 2 Tbsp. custard powder Up to 3 Tbsp. milk 1 cup chocolate
chips, melted
In a double boiler place 1/2 cup butter, sugar, egg and cocoa. Cook until thick over medium heat.
When thick remove from heat and add coconut and graham crumbs. Press into 9x9 inch pan. Mix together
until smooth, the remaining butter, icing sugar, custard powder and milk. Use only enough milk to
make a thick paste. Spread over the base. Melt the chocolate chips and spread over the second layer.
Variations To Second Layer:
10) Mint
11/4-cup butter 2 cups icing sugar 1 tsp. peppermint extract Up to 3 Tbsp. milk Green food colouring
12) Cherry
13/4 cup soft butter 2 cups icing sugar
14/4 cup maraschino cherries, chopped & drained or dried
15/2 tsp. almond extract Up to 2 Tbsp. milk May need some red food colouring
In addition you can also add 1/4 cup chopped almonds to base and reduce crumbs to 1 3/4 cups
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