MOSAIC DESSERT BARS
Make and share this Mosaic Dessert Bars recipe from Food.com.
Provided by MonsterMaha
Categories Gelatin
Time 5h20m
Yield 1 pan, 16 serving(s)
Number Of Ingredients 8
Steps:
- ADD 1 cup boiling water to each flavor fruit gelatin mix in separate bowls. Stir at least 2 minute until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
- SPRINKLE unflavored gelatine over cold water; let stand 1 minute Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
- CUT flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 164.4, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.4, Sodium 96.7, Carbohydrate 18.3, Sugar 18.1, Protein 18.9
CHEX DESSERT BARS
Make and share this Chex Dessert Bars recipe from Food.com.
Provided by thedixongang
Categories Candy
Time 20m
Yield 12 bars
Number Of Ingredients 7
Steps:
- Combine marshmallows, butter and peanut butter, melt over low heat or in microwave (microwave & stir in 1 minute increments, usually takes about 3 minutes).
- Combine cereal, M&M's, pretzels and peanuts in a large bowl. Pour melted butter mixture over cereal & mix well, quickly.
- Pat into a greased 9x13 pan and cut into squares OR drop by spoonfulls on waxed paper. Let cool 5 minutes and serve.
BLUEBERRY DESSERT BARS
I found this recipe on a pie filling label. I was surprised that such a simple recipe was so good, looked pretty, and tasted fabulous.
Provided by Kathy
Categories Bar Cookie
Time 32m
Yield 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 425°F.
- Press one roll of cookie dough into a 13x9 pan.
- Spread blueberry pie filling over dough.
- Break off pieces of remaining roll of dough and scatter over filling (you'll need about half the roll).
- Sprinkle with sugar.
- Bake 13-17 minutes or until golden.
MOSAIC DESSERT BARS
Bright and colorful cubes of strawberry, lime, orange, and lemon gelatin shine like stained glass in this pretty dessert.
Provided by Allrecipes Member
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
- Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 27 g, Cholesterol 8.3 mg, Fat 2.1 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 108.1 mg, Sugar 27 g
MOSAIC DESSERT BARS
Bright and colorful cubes of strawberry, lime, orange, and lemon gelatin shine like stained glass in this pretty dessert.
Provided by Allrecipes Member
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
- Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 27 g, Cholesterol 8.3 mg, Fat 2.1 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 108.1 mg, Sugar 27 g
BUTTERFINGER DESSERT BARS
Make and share this Butterfinger Dessert Bars recipe from Food.com.
Provided by Alley Barbie
Categories Bar Cookie
Time 40m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- Bars:.
- Mix butter,2 cups flour, salt and sugar until crumbly.
- Press into 9x13 cake pan.
- Bake 10-15 minutes at 375 degrees.
- Mix eggs, pecans, brown sugar, 1/4 cup flour, baking powder and coconut together.
- Spread over cooked crust.
- Bake 15 minutes more or until top is not soft.
- Cool.
- Frost with icing.
- Icing:.
- Combine powdered sugar, butter, milk, and vanilla.
- Mix well.
- Spread on cooled bars.
- Cut into 1" x 1 1/2" bars.
MOSAIC DESSERT BARS
Bright and colorful cubes of strawberry, lime, orange, and lemon gelatin shine like stained glass in this pretty dessert.
Provided by Allrecipes Member
Time 2h20m
Yield 16
Number Of Ingredients 8
Steps:
- Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
- Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 27 g, Cholesterol 8.3 mg, Fat 2.1 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 108.1 mg, Sugar 27 g
NANAIMO BARS, NO BAKE LAYERED DESSERT BARS
These are very rich and yummy. A small portion goes a long way. I made this treat for my daughter's 4th grade project. She chose Canada as her research project and then needed to bring a "native" food to share with the class. In order to make the recipe "kid texture friendly", I pulsed almonds and coconut to a finer texture This step is optional. Bird's Custard powder is available in the UP and Canada. I have read that vanilla pudding powder can be substituted but I have never tried it. Measure & divide your ingredients according to the steps noted, it will make it easier when assembling this delightful treat! Inspired by: Joyce Hardcastle.
Provided by Chicagoland Chef du
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Line 8x8 pan with foil, spray lightly with nonstick oil; for easier removal and slicing.
- Melt butter, sugar and cocoa powder in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Set aside, cool slightly.
- Pulse coconut and almonds in food processor for finer texture. Add graham crumbs. Stir into melted chocolate; combine thoroughly. Press chocolate crumb mixture firmly into lined 8x8 pan.
- Cream butter, cream, custard powder and confectioners sugar together. Beat until light. Spread over cooled crumb layer.
- Melt chocolate squares and butter over low heat. Cool. Once slightly cooled, but still liquid, pour over custard layer and chill in refrigerator until set. Lifting up on the corners of the foil, lift the bars out of the pan. Peel the foil away, and allow to come to room temperature for easier slicing.
- NOTE: To serve, bring to room temperatures and cut into 2" squares (or larger). **Easier to cut at room temperature.
Nutrition Facts : Calories 165.3, Fat 11.1, SaturatedFat 6.3, Cholesterol 26.8, Sodium 39.7, Carbohydrate 16.9, Fiber 1, Sugar 13.9, Protein 1.5
MOSAIC DESSERT BARS
Serve these brightly colored Mosaic Dessert Bars to your whole family. Kids will love the different flavors of gelatin in each bite! This Healthy Living Mosaic Dessert Bars recipe uses sugar-free gelatin and nonfat yogurt.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add yogurt and sugar substitute; mix well. Cool slightly.
- Cut flavored gelatin into cubes; place in 13x9-inch pan sprayed with cooking spray. Add yogurt mixture; stir gently to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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