Rainforest Nanaimo Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NANAIMO BARS I



Nanaimo Bars I image

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

½ cup butter
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup shredded coconut
½ cup chopped walnuts
¼ cup butter
2 cups confectioners' sugar
2 tablespoons vanilla custard powder
3 tablespoons milk
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon butter

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



Easy Nanaimo Bars image

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

½ cup butter
2 (1 ounce) envelopes instant hot chocolate mix
1 teaspoon vanilla extract
1 egg, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
½ cup chopped walnuts
¼ cup cream cheese, softened
¼ cup milk, or as needed
2 tablespoons instant vanilla pudding mix
2 cups confectioners' sugar
4 (1 ounce) squares milk chocolate
1 tablespoon butter

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



Nanaimo Bars image

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

1/2 cup/115 grams unsalted butter (1 stick), cut into pieces
1/4 cup/50 grams granulated sugar
1 large egg
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups/235 grams graham cracker crumbs
1 cup/85 grams unsweetened shredded coconut
1/2 cup/50 grams finely chopped walnuts, almonds or pecans (or a mixture)
1/4 cup/60 grams unsalted butter (1/2 stick), at room temperature
3 tablespoons heavy cream
2 tablespoons custard powder, such as Bird's
2 cups/245 grams confectioners' (icing) sugar
4 ounces/115 grams semisweet chocolate, broken into 1/2-inch (1 1/4-centimeter) pieces
2 tablespoons unsalted butter
Flaky sea salt, for sprinkling (optional)

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 image

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

1 tablespoon butter
1 banana
1/4 cup Splenda sugar substitute
1/3 cup cocoa
1 large egg
1 3/4 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup finely chopped macadamia nuts
1/3 cup mascarpone cheese
1/3 cup peanut butter
1/2 cup confectioners' sugar
6 ounces 70% cacao bittersweet chocolate, chopped
4 ounces heavy cream
1 tablespoon Splenda sugar substitute
2 ounces brewed espresso

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



The Original Nanaimo Bars image

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

1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa (Fry's Coco)
1 egg
1 3/4 cups graham wafer crumbs
1/2 cup almonds
1 cup coconut
1/2 cup unsalted butter
2 tablespoons milk
2 tablespoons bird's custard mix
2 cups icing sugar
4 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons unsalted butter

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)



Nanaimo Bars (Chocolate Slices) image

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

1/2 cup butter
5 tablespoons white sugar
5 tablespoons cocoa
1 teaspoon vanilla
1 egg
2 cups graham cracker crumbs
1 cup fine coconut
1/2 cup chopped nuts (walnuts or pecans)
3 tablespoons milk
2 tablespoons custard powder
1/4 cup butter, softened
2 cups confectioners' sugar
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
1 tablespoon butter

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



Nanaimo Bars image

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

1/2 cup butter
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 tablespoon cocoa
2 cups graham wafer crumbs
1 cup coconut
1/2 cup chopped nuts (, Walnuts, Hazelnuts, whatever)
1/4 cup butter
3 tablespoons milk
2 cups icing sugar
2 tablespoons custard powder
4 ounces semisweet chocolate
1 tablespoon butter

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



Nanaimo Bars image

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

3 ounces unsweetened chocolate
1/2 cup butter
1 1/2 cups graham cracker crumbs
1/2 cup chopped pecans (or 1/4 cup of each if desired) or 1/2 cup coconut (or 1/4 cup of each if desired)
1 (3 ounce) package instant vanilla pudding
1/3 cup butter, softened
1/3 cup boiling water
2 cups powdered sugar
3 ounces semisweet chocolate
1/2 cup cream

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



Cranberry Nanaimo Bars image

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

1/2 cup butter, softened
3 semi-sweet chocolate baking squares
2 tablespoons granulated sugar
1 egg
2 cups graham cracker crumbs
1 cup angel flake coconut
1 tablespoon grated orange rind
1/4 cup cranberry sauce, finely chopped (with whole berries)
1 tablespoon Grand Marnier (or orange liqueur or orange juice)
2 tablespoons custard powder or 2 tablespoons cornstarch
3 tablespoons milk
1/4 cup butter, softened
2 cups icing sugar
4 semi-sweet chocolate baking squares, chopped
1 tablespoon butter

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



Rainforest Chewy Bars image

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

1/4 cup honey
2 tablespoons butter
36 marshmallows
6 cups Honey Bunches of Oats cereal
1 cup dried apricot (chopped)
1 cup almonds (chopped)
1/2 cup sunflower seeds

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

More about "rainforest nanaimo bars recipes"

CLASSIC NANAIMO BARS | CANADIAN LIVING
classic-nanaimo-bars-canadian-living image
In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg, stirring until combined. Press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350?F (180?C) oven until …
From canadianliving.com


ORIGINAL NANAIMO BAR RECIPE - TOURISM NANAIMO
original-nanaimo-bar-recipe-tourism-nanaimo image
2017-07-18 1 egg beaten. 1 ¾ cups graham wafer crumbs. ½ cup finely chopped almonds. 1 cup coconut. Melt first three ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in …
From tourismnanaimo.com


NANAIMO BARS
2022-08-08 1 egg beaten. 1 3/4 cups graham wafer crumbs (425 ml) 1/2 cup finely chopped almonds (125 ml) 1 cup coconut (250 ml) Melt first 3 ingredients in top of double boiler. Add …
From nanaimo.ca


AFTER DINNER NANAIMO BARS RECIPE - FOOD.COM
A minty, dressed up variation of the Nanaimo bar!Recipe from Canadian Living Magazine. Recipes. Breakfast & Brunch Recipes Lunch Recipes Appetizers & Snack Recipes Dinner …
From food.com


BEST COOKING BROWNIE RECIPES: RAINFOREST NANAIMO BARS
Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins Ingredients. Servings: 16 1 tablespoon butter ; 1 banana ; 1/4 cup splenda sugar substitute ; 1/3 cup cocoa ; 1 large egg ; …
From worldbestbrownierecipes.blogspot.com


BEST ANNA OLSON'S NANAIMO BARS RECIPES | FOOD NETWORK …
2015-09-17 For the crust, combine the graham crumbs with the cocoa powder and salt, then, add the coconut & walnut pieces. Stir in the melted butter and the egg and stir until blended.
From foodnetwork.ca


BEST NANAIMO BARS RECIPES | FOOD NETWORK CANADA
2009-10-27 Preheat oven to 350° F. Grease bottom and sides of 8-inch square pan with vegetable oil or spray. For base, melt butter and stir in sugar. Sift cocoa powder into mixture …
From foodnetwork.ca


EASY NANAIMO BARS RECIPE | THE NOVICE CHEF
11 hours ago Place the graham cracker crumbs, coconut, and nuts in a large mixing bowl. In a small saucepan over medium heat, melt the butter. Add the cocoa and sugar, whisking until …
From thenovicechefblog.com


BEST THE BEST NANAIMO BARS IN NANAIMO RECIPES, NEWS, TIPS AND …
2015-10-05 Bailey and His Nanaimo Martini. The oldest restaurant in the city has an urban take on the classic Nanaimo bar—by turning it into a martini. Noah and owner Oliver Bailey raise …
From foodnetwork.ca


RAINFOREST NANAIMO BARS RECIPES - NDALU.UK.TO
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, …
From ndalu.uk.to


RAINFOREST COOKIES RECIPES
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 …
From ndalu.uk.to


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 »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #for-large-groups     #desserts     #cookies-and-brownies     #frozen-desserts     #bar-cookies     #number-of-servings

Related Search