Rich Chocolate Cream Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 19, 2010
I've been making these Nanaimo bars at Christmas time for many years now. They are rich and delicious and look elegant on a cookie tray. I usually use pecans instead of walnuts though.
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Reviewed: Dec. 16, 2009
They taste no different then other "Nanaimo Bars"
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Cooking Level: Beginning

Living In: Laval, Quebec, Canada

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Reviewed: Feb. 22, 2009
a delicious and very rich desert good without the nuts and the coconut sets the whole thing off just right the surface of ours easily cracked and added a nice look unfortunatly i wasn`t abble to snap a picture before it was devoured, but it was amazing thanks for the recipie.
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Reviewed: Jan. 10, 2009
These are delicious. I have had these before, made by my mother. I couldn't get my hands on her recipe, so decided to try this recipe. The only changes I made was to add one extra tbsp of milk to the pudding/sugar/butter mixture to make it more creamy and spreadable. I also put this in a 9 by 13 inch pan, because I think they are very rich and need to be thinner. Great recipe!
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Cooking Level: Expert

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Reviewed: Dec. 16, 2008
We have a similar recipe in our family (Namino Cookies) with a slight difference in amounts, but still the same recipe! This is THE family favorite! I melt the butter, chocolate (I use 2 squares unsweetened), vanilla, and sugar until smooth. Then add 2 eggs and cook for 5min. longer. Then add the graham cracker, nuts, and coconut. Press it into a 8x8 pan. CHILL while making the next layer The filling is a little thicker on our bars (1c butter, 4T pudding, 6T milk, 4c powder sugar). Then spread over the chilled bottom layer. CHILL AGAIN The top layer again is slightly different (6oz chocolate, 2T butter). You have to work quickly when spreading this layer because it will set up quick and makes it hard to get a nice, even top.
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Cooking Level: Expert

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Reviewed: Jan. 20, 2008
This is a great recipe! It got rave reviews from the family when I made these bars for dessert last week. The one thing I did notice though is that when I combined the first ingredients and heated them over the double boiler, the oil separated from the chocolate mixture. I wasn't sure this was typical, but it didn't seem to create a problem, and they turned out delicious! Thanks for the recipe!! :)
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