---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Nanaimo Bars/crisco
 Categories: Cookies, Chocolate
      Yield: 1 servings
 
           Base:
    1/2 c  Golden crisco shortening
    1/4 c  Granulated sugar
    1/3 c  Cocoa; sifted
      1 ts Vanilla
      1    Egg; beaten
  1 1/2 c  Graham wafer crumbs
      1 c  Flaked coconut
    1/2 c  Finely chopped walnuts
           Filling:
    1/4 c  Golden crisco shortening
      3 tb Custard powder
      3 tb Milk
      1 ts Vanilla
      2 c  Sifted icing sugar
           Top:
      4 oz Semi-sweet chocolate squares
  1 1/2 ts Golden crisco shortening
 
  1. Cook Golden Crisco Shortening, sugar, cocoa and vanilla
  in saucepan over low heat, stirring until smooth.
  2. Add beaten egg. Heat just until mixture starts to
  thicken.
  3. Remove from heat. Stir in crumbs, coconut and walnuts.
  Mix well to thoroughly blend chocolate into crumbs.
  4. Press firmly into greased 9 x 9-inch (2.5 L) square cake
  pan. Chill at least 1/2 hour.
  Filling:
  5. Cream Golden Crisco Shortening, custard powder, milk and
  vanilla in small bowl until blended . Gradually add icing
  sugar, beating until smooth, then beat at high speed of
  electric mixer until light and creamy, adding a little more
  milk if necessary. Spread evenly over first layer in pan.
  Chill until firm, about 1/2 hour.
  Top:
  6. Heat chocolate and Golden Crisco Shortening on low heat,
  stirring until smoothly melted. Quickly spread chocolate
  evenly over filling. Chill until firm. Cut into bars.
  Makes: About 30 bars. Freezing: Excellent     Hint: If
  chocolate becomes too firm for easy spreading reheat on low.
 
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