Rainforest Nanaimo Bars Food

NANAIMO BARS

Steps:

• BOTTOM LAYER: Melt first 3 ingredients in top of double boiler or heavy saucepan.
• Add egg & stir to cook & thicken.
• Remove from heat.
• Stir in remaining ingredients& press firmly into an ungreased 9 x 9-inch pan.
• MIDDLE LAYER: Cream all ingredients together; beat until light.
• Spread over bottom layer.
• TOPPING: Melt chips & butter over low heat; cool.
• When cooled but still runny, spread over middle layer.
• Chill in refrigerator.
• Use a very sharp knife to cut into squares.

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.

THE ORIGINAL NANAIMO BARS

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.

THE ULTIMATE NANAIMO BAR

Steps:

• Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.
• In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
• Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
• Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.
• Tip: If you don't have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
• In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.
• In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
• Cover and refrigerate until cold.

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.