NANAIMO BARS I
These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
Provided by Shealeen
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
- Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
- Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
- Refrigerate till hardened.
- Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
NANAIMO BARS
Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping
Provided by Michelle Holmes
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 13
Steps:
- Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
- For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
- Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.
Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
NANAIMO BARS (WITH 6 VARIATIONS)
These no-bake, three layered snack bars start with a crumb base, followed by a layer of light custard buttercream, then topped with a shimmering layer of chocolate. Nanaimo Bars are one of Canada's favorite confections, named after the beautiful city of Nanaimo, B.C. It all began when Mabel Jenkins, a Nanaimo housewife entered the recipe in a magazine contest back in the 1950's. She won the contest with these tasty treats even made the town famous for them. There are six variations of filling here at the bottom of this recipe. Buddha got this recipe from a co-worker named Kindalee.
Provided by 2Bleu
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- BASE: Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat.
- Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 minute.
- FILLING: Beat butter with wooden spoon until light. Beat in custard powder and milk.Gradually beat in sugar. Spread over chilled base and let set in fridge.
- TOPPING: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling.
- Store in fridge until chocolate topping begins to harden. Score topping into 16 small bars (bites). Cut before totally solid, use a hot knife, wiping clean between cuts. Store in fridge or freeze for up to 2 months.
- FILLING VARIATIONS:.
- PEANUT BUTTER FILLING.-- 2 Tbsp Custard powder, 1/4 cup Milk, 2 Tbsp Butter; softened, 1/2 cup smooth peanut butter 2 cups confectioners sugar -sifted.
- MINT FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder), 1/4 cup milk, 3 cups icing sugar, 1 teaspoons peppermint flavoring, 1-2 drops green food coloring as desired.
- CAPPUCCINO FILLING -- 2 Tbsp milk, 3 Tbsp unsalted butter, 2 tsp instant coffee or espresso powder, 1/2 tsp vanilla, 2 cups confectioners sugar.
- GRAND MARNIER FILLING -- 2 cups Icing Sugar, 1/4 cup Butter; softened, 1/4 cup Grand Marnier or orange -liqueur, 1 Tbsp Orange rind; coarsely grated.
- BAILEY'S IRISH CREAM FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder), 1/4 cup Bailey's Irish Cream, 2-3 cups icing sugar.
- CHERRY FILLING -- 1/4 cup Butter; softened, 1 tablespoons Cherry juice, 2 cups Icing sugar, 1/3 cup chopped Maraschino cherries, 1-2 drops of red food coloring.
RAINFOREST NANAIMO BARS
Rainforest Nanaimo Bars This is a twist on the very popular Nanaimo bar from Canada. With the addition of peanut butter and mascarpone cheese to the filling and macadamia nuts to the cookie base, it is a scrumptious dressed-up, no-bake bar cookie that is still easy for children to prepare and freezes well-just skip the "serve" step, wrap in plastic wrap then in aluminum foil and freeze until you're ready to serve it. Some of the sugar and fat has been modified from more traditional Nanaimo Bar recipes for this Rainforest version, but it is still a very rich bar.
Provided by East Wind Goddess
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later).
- Make the cookie base. Put the butter in the top part of a double boiler. Bring the bottom pan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the top over the water-filled pan. Once the butter is melted, add the banana, Splenda Sugar Blend and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, for about 5 minutes until warm to the touch and slightly thickened. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate later.)
- Make the filling: Beat the mascarpone, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze.
- Make the ganache: Put the chocolate, espresso and cream in the top of the double boiler, and set over the barely simmering water. Stir in the Splenda Sugar Blend, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the chocolate layer over the chilled peanut butter layer and smooth over. You can press additional nuts into the top at this point fpr decoration. Freeze for 30 minutes.
- Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.
NANAIMO BARS
My mother taught me to make these rich, delicious bar cookies when I was young. Though I've tried many variations, I always come back to this old favorite.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 1/2 cup butter. Remove from the heat; blend in sugar, cocoa, vanilla, egg, crumbs and coconut. Also add nuts if desired. Press into a 9-in. square pan. In a small bowl, cream 1/4 cup butter, pudding mix, milk and sugar. Spread over crumb layer; chill. Melt chocolate and 1 tablespoon butter; spread over pudding layer. Chill before cutting into bars.
Nutrition Facts :
More about "nanaimo bars with 6 variations recipes"
EASY NANAIMO BARS MADE THREE DIFFERENT WAYS - CANADIAN ...
From canadianbudgetbinder.com
Reviews 1Estimated Reading Time 9 minsCategory DessertsTotal Time 3 hrs
CLASSIC LAYERED NANAIMO BARS RECIPE
From thespruceeats.com
4/5 (47)Total Time 2 hrs 50 minsCategory DessertCalories 151 per serving
PEANUT BUTTER NANAIMO BARS RECIPE - BROWN EYED BAKER
From browneyedbaker.com
Reviews 74Category DessertCuisine AmericanTotal Time 2 hrs
- Make the Base: In a large bowl, whisk together the melted butter, sugar and eggs. Use a large wooden spoon to stir in the graham cracker crumbs, coconut and cocoa powder until completely combined. Transfer to prepared baking pan and press evenly into pan. (The mixture will be a little sticky, so you may need to wet your fingers a bit and then press it in.) Bake for 12 to 15 minutes, or until firm and no longer shiny. Transfer to a cooling rack and allow to cool completely before preparing the filling.
- Make the Filling: Microwave the peanut butter and butter in a large bowl until completely melted and smooth. Whisk in the powdered sugar 1 cup at a time, alternating with the milk in two additions, whisking until smooth. Spread evenly over the base and refrigerate until firm, about 1 hour.
- Make the Topping: Using a double boiler (or a microwave on 50% power), melt the chocolate and butter. Spread over the filling and allow to set at room temperature (or refrigerate to speed up the process) before cutting into bars and serving. Leftovers should be stored in an airtight container at room temperature or in the refrigerator.
NANAIMO BARS RECIPE - NO BAKE CHRISTMAS DESSERT! - THE ...
From thereciperebel.com
Cuisine CanadianTotal Time 25 minsCategory DessertCalories 290 per serving
- In a small pot, melt chocolate and cream together on low heat, stirring frequently. Let cool for 10 minutes.
NANAIMO BARS - EASY NO BAKE DESSERT [NO EGG] | GLOBALLY ...
From globallyflavored.com
Cuisine CanadianEstimated Reading Time 5 minsCategory DessertTotal Time 25 mins
- Bottom Layer: Melt the butter in a microwave. Stir in the sugar and cocoa powder. Then add in the graham cracker crumbs, coconut, and chopped walnuts. Press the mixture evenly onto the bottom of the pan using your knuckles. Place in the freezer.
- Middle Layer: Using room temperature butter, mix the butter until it's smooth. Then add powdered sugar, vanilla pudding, vanilla extract, and milk (or heavy cream or water) until combined. It should be thick and creamy. Remove the pan from the freezer, and spread the filling on top of the first layer. Place back in the freezer for 10 minutes.
- Top Layer: Put the chocolate chips and butter into a bowl and microwave for about 1 minute or until chocolate is glistening and soft. You can also add 1 tablespoon of canola oil for a super glossy top layer. Mix until smooth and spread over the second layer. Place back in the freezer for 5 minutes until chocolate has hardened and set. Cut into squares and serve!
NANAIMO BARS - JUST SO TASTY
From justsotasty.com
Reviews 4Category DessertCuisine CanadianTotal Time 2 hrs
- Line an 8x8 or 9x9 inch pan with parchment paper (or lightly greased aluminum foil) leaving an overhang around the edges.
- Add about 1-2 cm (1/2 -1 inch) of water to the bottom of a medium saucepan over low heat. Place a glass bowl on top so that the bottom of the bowl doesn't touch the water.
NANAIMO BARS - COOKING CLASSY
From cookingclassy.com
5/5 (24)Category DessertCuisine CanadianTotal Time 1 hr 10 mins
- For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.
- Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.
NANAIMO BARS THREE WAYS | COMMUNITY RECIPES | NIGELLA'S ...
From nigella.com
Servings 10-15
NANAIMO BARS (WITH 6 VARIATIONS) RECIPE - FOOD.COM ...
From pinterest.co.uk
RECIPE: NANAIMO BARS WITH 6 VARIATIONS - RECIPELINK.COM
From recipelink.com
NANAIMO BARS
From nanaimo.ca
NANAIMO BARS WITH 6 VARIATIONS RECIPES
From tfrecipes.com
NANAIMO BARS (WITH 6 VARIATIONS) RECIPE - FOOD.COM ...
From pinterest.com
NANAIMO BARS WITH 6 VARIATIONS- TFRECIPES
From tfrecipes.com
NANAIMO BARS (WITH 6 VARIATIONS) | RECIPE | NANAIMO BARS ...
From pinterest.ca
NANAIMO BAR RECIPE VARIATIONS - YAHOO SEARCH RESULTS
From search.yahoo.com
NANAIMO BARS (WITH 6 VARIATIONS) RECIPE - FOOD.COM ...
From pinterest.com
NANAIMO BARS (WITH 6 VARIATIONS) RECIPE
From recipenode.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love