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
EASY NANAIMO BARS
This is a popular cookie bar in Canada. This is however only one of many variations on this recipe.
Provided by CINDERW
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 3h25m
Yield 16
Number Of Ingredients 13
Steps:
- Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
- Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
- Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 35.6 g, Cholesterol 34.7 mg, Fat 15.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 188 mg, Sugar 27.9 g
NANAIMO BARS
The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her "Canlit Foodbook," a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We've added a smidge more cocoa and the optional addition of salt - but leave it out for the true Nanaimo bar experience.
Provided by Sara Bonisteel
Categories cookies and bars, dessert
Time 2h
Yield 16 bars
Number Of Ingredients 15
Steps:
- Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.
- Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.
- Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.
- Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.
- Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners' sugar and mix on low until incorporated. Add remaining confectioners' sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.
- Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.
- Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.
- Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.
- To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 118 milligrams, Sugar 24 grams, TransFat 1 gram
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.
THE ORIGINAL NANAIMO BARS
Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: Melt first 3 ingredients in top of a double boiler.
- Add egg and stir to cook and thicken Remove from heat.
- Stir in crumbs, coconut and nuts.
- Press firmly into an ungreased 8 X 8 pan.
- SECOND LAYER: Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- THIRD LAYER: Melt chocolate and butter over low heat.
- Cool
- When cool, but still liquid, pour over second layer and chill in refrigerator.
NANAIMO BARS (CHOCOLATE SLICES)
These triple layered squares have a very chocolaty bottom layer, a sweet buttery custard centre and a firm chocolate top layer. They are very attractive on a cookie tray and taste divine. These have been a family favourite since I was a little kid. Prep time includes chilling time.
Provided by Just Call Me Martha
Categories Bar Cookie
Time 1h20m
Yield 36 squares
Number Of Ingredients 15
Steps:
- Mix ½ cup butter, sugar, cocoa, vanilla and egg together in small saucepan.
- Cook over low to medium heat until well mixed.
- In large bowl, mix together graham cracker crumbs, coconut and nuts.
- Pour chocolate mixture over top and mix well.
- Pat into 9-inch square pan.
- Chill.
- Cream milk, custard powder and ¼ cup butter together.
- Add confectioner's sugar to make a firm, but soft spread.
- Spread on top of first layer and chill again.
- Melt chocolate and butter together.
- Spread over previous layer and chill.
- Remove from refrigerator 15 minutes before slicing.
Nutrition Facts : Calories 138.1, Fat 9.1, SaturatedFat 5.3, Cholesterol 16.4, Sodium 76, Carbohydrate 14.5, Fiber 1.4, Sugar 10, Protein 1.6
NANAIMO BARS
Make and share this Nanaimo Bars recipe from Food.com.
Provided by Bergy
Categories Bar Cookie
Time 35m
Yield 12 depends on how large or small
Number Of Ingredients 14
Steps:
- Layer One----------------------.
- In a double boiler mix together The first 5 ingredients (butter, sugar, egg, vanilla& cocoa) Stir until slightly thickened.
- Add graham wafer crumbs,coconut& nuts.
- Grease a 9" square pan and press this first layer down so the base is evenly spread, let stand for 15 minutes.
- Layer Two----------------------.
- Mix together the layer two ingredients and spread over layer one.
- Refrigerate for 15 minutes.
- Layer Three----------------------.
- Melt chocolate over hot water.
- Very slowly& gently stir in the tbsp of butter until just blended.
- Spread over layer two.
- Refrigerate then cut into squares== That's it.
NANAIMO BARS
I found this yummy looking recipe in a Jello cookbook, but I haven't had time to try it yet. I'll post it here so I'll be sure not to lose it before I get to make it.
Provided by Lois4533
Categories Bar Cookie
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- To make the crust, in a microwave safe mixing bowl, melt together 1 stick of butter and the unsweetened chocolate in the microwave oven 30 seconds at a time, stirring every 30 seconds till melted.
- Then add the graham cracker crumbs and nuts and/or coconut and stir until blended.
- Press into a 9 inch square pan and chill until firm.
- Then make the filling by combining the pudding powder, 1/3 cup butter, boiling water, and powdered sugar using a mixer or food processor.
- Spread this over the chilled crust and refrigerate for an hour while making the top layer.
- Melting together the semi sweet chocolate and cream in a microwave safe bowl, 30 seconds at a time, stirring in between until melted and mixed well.
- Spread evenly over the chilled bars and refrigerate until firm then cut into bars.
- Cover and store refrigerated.
Nutrition Facts : Calories 197.1, Fat 13.9, SaturatedFat 7.6, Cholesterol 22.5, Sodium 136, Carbohydrate 19.9, Fiber 1.6, Sugar 14.9, Protein 1.7
CRANBERRY NANAIMO BARS
In Nanaimo, Canada, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.
Provided by FLKeysJen
Categories Bar Cookie
Time 1h10m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 15
Steps:
- Base: Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill.
- Cranberry Layer: Combine cranberry sauce and liqueur. Spread evenly over base. Custard Layer: Combine all ingredients and beat until smooth. Spread over base. Chill.
- Chocolate Layer: Melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. Spread evenly over filling. Chill. Let stand at room temperature for fifteen minutes before cutting into bars.
- To store: Store in refrigerator for up to 2 weeks before cutting.
- To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.
Nutrition Facts : Calories 127.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.1, Sodium 66.8, Carbohydrate 16.2, Fiber 0.6, Sugar 13.3, Protein 0.9
RAINFOREST CHEWY BARS
Make and share this Rainforest Chewy Bars recipe from Food.com.
Provided by Sassy_Sophia
Categories Breakfast
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Microwave: honey and butter in large microwaveable bowl on high for 1 minute.
- Stir until well blended.
- Add marshmallows.
- Toss to coat (mix).
- microwave 1 1/2 minutes or until marshmallows are puffed.
- Stir until well blended.
- Add: Remaining ingredients.
- Mix well.
- Press: Cereal mixture firmly into greased 13x9 inch pan.
- Cool.
- Cut into 24 bars.
- **Makes 24 servings, 1 bar each.
- *** You can also substitute or add cranberries, coconut, raisins, etc any dried fruit you want or nuts.
Nutrition Facts : Calories 156.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 2.5, Sodium 99.7, Carbohydrate 24.7, Fiber 1.9, Sugar 14.3, Protein 3.1
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