Rainforest Chewy Bars Food

RAINFOREST NANAIMO BARS

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.

CHEWY RAINFOREST BARS

Steps:

• Microwave honey and butter in large bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
• Add remaining ingredients; mix well.
• Press mixture into a greased 13x9-inch pan. Cool. Cut into 24 bars.
• VARIATION: Can substitute dried cranberries or raisins instead of apricots.

RAINFOREST CHEWY BARS

Steps:

• Microwave honey and butter in a large microwaveable bowl on high 1 minute; stir until well blended. Add marshmallow; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
• Add Honey Bunches of Oats cereal, dried apricots, and sunflower kernels to marshmallow mixture. Stir well.
• Press cereal mixture firmly into greased 13-by-9-inch pan. Cool. Cut into 24 bars.

RAINFOREST CHEWY BARS

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.

RAINFOREST HONEY-NUT BARS

Steps:

• Microwave honey and butter in large microwaveable bowl on HIGH 1 min.; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 min. 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.

BLONDE BROWNIES (BIG BATCH)

Steps:

• Spray a jelly roll pan with no-stick spray (10x15).
• Preheat oven to 350°.
• Stir together dry ingredients (first 3); set aside.
• In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
• Add vanilla and blend well.
• Add flour mixture, chips and nuts; mix completely.
• Pour into prepared pan.
• Bake at 350° for 35-40 minutes. Test with toothpick.
• Careful not to over bake. Check at 35 minutes.
• Cool on wire rack.
• Cut into squares and when cool store airtight.

CHOCOLATE PEANUT CHEWY BARS

Steps:

• Set oven to 350°F.
• Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also).
• In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined.
• In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine.
• Press into prepared baking sheet/pan.
• Bake for 15 minutes (don't over bake!).
• Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth.
• Spread on warm bars.
• Refrigerate to slightly set the chocolate (this makes for easier and more even slicing).
• Remove from fridge and slice into small bars.