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32 servings, 1 bar (37 g) each
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For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.
Store bars in airtight container at room temperature up to 1 week. Or for longer storage, freeze bars up to 3 months. Thaw overnight before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Delicious, but I don't know if I'll make them again. Custard layer was too runny, making the treats very messy (could add more sugar or less milk) and the coconut layer was too thick (could just make less). Although these are easy to fix, the biggest issue was the difficulty of cutting into bars without cracking the chocolate on top. Tried scoring through with a sharp knife after an hour of refrigeration; this helped a little, but most bars were still too cracked and untidy to give away or share with company.
I made these for Christmas 2011 - I honestly wasn't sure because I have never made nanaimo bars before, so was scared to make these. They turned out very well. The one thing I found difficult was to crush the candy cane as crushing it in a ziploc bag yielded various pieces of candy cane in different sizes and also a fine powder, but I tried to avoid using the powder for the tops of the bars and just the pieces.