Ingredients:

Dough:

• 4 cups flour
• 1 teaspoon salt
• 2 eggs
• 1 cup sour cream
• 1/2 cup butter, softened and cut into small pieces

Filling:

• 4 large potatoes
• 2 tablespoons butter
• 1/2 a large onion, finely chopped
• 1 cup shredded cheddar cheese

For sauteing:

• 2 tablespoons butter
• White or green onions, finely chopped.

Directions:

1. Mix the flour salt togther.
2. Beat the eggs and add to the flour mixture.
3. Add the sour cream and butter pieces and stir with a wooden spoon or mix together with your hands until dough is well mixed and firm (about 5 minutes).
4. Wrap the dough in plastic and refrigerate for at least 30 minutes but no longer than 2 days.
5. Roll dough on a floured surface about 1/8″ thick.
6. Using a circular cookie cutter or drinking glass, cut out circles 2-4″.

Filling (Prepare while dough is being refrigerated):

1. Chop and boil potatoes.
2. While potatoes are boiling, saute onions in the butter.
3. Drain potatoes and mash potatoes, onions and cheese together.
4. Place one tablespoon of potato mixture on each dough round.
5. Fold the dough in half and press the edges together with a fork or your fingers. 

Cooking:

1. Boil the perogies in a large pot of water about 5 at a time.
2. When the perogies float to the top remove them and place in a colander. 
3. Rinse in cool water and let dry.
4. Saute onions in butter and add dry perogies to the pan. They are done when golden brown.
5. Perogies are usually served with sour cream.

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My husband fell in love with these squares the first time is visited British Columbia to spend Christmas with my family and we went to Tim Hortons where he bought a Nanaimo Bar. That Christmastime we also visited Nanaimo, BC to visit with some of my family members there. It really is a beautiful city!

Here is the recipe:

Bottom Layer

Ingredients:

• ½ cup unsalted butter (European style cultured)
• ¼ cup sugar
• 5 tbsp. cocoa
  1 egg beaten
• 1 ¼ cups graham wafer crumbs
• ½ c. finely chopped almonds
• 1 cup coconut

Directions:

1. Melt first 3 ingredients in top of double boiler.
2. Add egg and stir to cook and thicken. Remove from heat.
3. Stir in crumbs, coconut, and nuts.
4. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer

Ingredients:

• ½ cup unsalted butter
• 2 Tbsp. and 2 Tsp. cream
• 2 Tbsp. vanilla custard powder (You may replace with 2 Tbsp vanilla instant pudding powder)
• 2 cups icing sugar

Directions:

1. Cream butter, cream, custard powder, and icing sugar together well – until light.
2. Spread over bottom layer.

Third Layer

Ingredients:

• 4 squares semi-sweet chocolate (1 oz. each)
• 2 Tbsp. unsalted butter

Directions:

1. Melt chocolate and butter overlow heat. Cool.
2. Once cool, but still liquid, pour over second layer
3. Chill in the refrigerator for at least 2 hours or until top layer is hard.

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