PEANUT BUTTER NANAIMO BARS
I'm a big fan of peanut butter and a big fan of chocolate-when i found this recipe in a style at home magazine, i thought it would be great! let me know what you think. prep time includes chilling time.
Provided by um-um-good
Categories Bar Cookie
Time 4h
Yield 40 serving(s)
Number Of Ingredients 14
Steps:
- whisk together butter, sugar and eggs.
- add crumbs, coconut, peanuts and cocoa powder-mix thoroughly.
- press into greased 9x13 pan.
- bake 350 until firm (12 to 15 minutes).
- let cool.
- FILLING:.
- over medium heat, melt peanut butter and butter til smooth.
- take off heat and add sugar 1 cup at a time.
- add milk, stir until smooth.
- spread onto cooled base and chill until firm,about 1 hour.
- TOPPING:.
- melt the choclate and butter in a bowl over a sauecpan of hot water.
- spread ontop of filling.
- sprinkle with nuts.
- refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 234.9, Fat 16.8, SaturatedFat 7.3, Cholesterol 24.3, Sodium 156.7, Carbohydrate 20.4, Fiber 2.4, Sugar 13.7, Protein 5.1
NANAIMO BARS
Provided by Food Network
Yield 16 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
- For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
- For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
- For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars
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.
PEANUT BUTTER NANAIMO BARS
from "food and whine" - http://www.fortysomething.ca/2010/01/peanut_butter_nanaimo_bars.php
Provided by ellie3763
Categories Bar Cookie
Time 1h15m
Yield 1 8x8 pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan mix together butter, sugar and the beaten egg. Cook over low heat for 5 minutes, stirring constantly, until smooth and slightly thickened.
- In a large bowl mix together the graham wafer crumbs, coconut and finely chopped peanuts. Add the butter egg mixture and mix well. Press evenly into an foil or parchment lined 8-inch square pan and chill for 15 minutes.
- Beat together peanut butter, butter, icing sugar, and milk until smooth. (I like to do a taste test and sometimes add a bit more peanut butter). Spread over the base. Chill for 30 minutes or until firm.
- Melt chocolate and butter together in a double-boiler over hot water or in the microwave. Spread over middle layer. Chill until firm and then cut into squares.
Nutrition Facts : Calories 311.8, Fat 21.2, SaturatedFat 10.1, Cholesterol 36.6, Sodium 155.1, Carbohydrate 30.1, Fiber 2.6, Sugar 21.2, Protein 5.1
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