SEVEN LAYER BARS
Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.
Provided by P. Tindall
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
- Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
- Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.5 g, Cholesterol 10.5 mg, Fat 9.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 48.8 mg, Sugar 13.7 g
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
THREE LAYER KEEBLER BARS
Make and share this Three Layer Keebler Bars recipe from Food.com.
Provided by mommyoffour
Categories Bar Cookie
Time 25m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Line a lightly greased 9x13 pan with whole club crackers.
- Heat sugars, graham cracker crumbs, milk, and margarine to a slow boil.
- Pour over crackers in pan and add another layer of Club crackers.
- Melt together peanut butter, chocolate chips and butterscotch chips.
- Pour over crackers and cool.
YUM-YUM NO BAKE 3 LAYER BARS
These are very easy to put together, you'll be done in under 30 mins. There is no baking but there is a 1 hr chill time. The bars look so tempting when cut and the layers are showing.
Provided by Annacia
Categories < 30 Mins
Time 25m
Yield 64 Bars
Number Of Ingredients 11
Steps:
- Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
- BASE LAYER:.
- In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
- Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
- Stir in rice cereal and cornflakes until coated.
- Press mixture into the bottom of prepared pan.
- PUDDING LAYER:.
- in a medium saucepan, melt the 3/4 cup butter.
- Stir in powdered sugar, dry vanilla pudding mixes, and milk.
- Spread pudding mixture over cereal layer; set aside.
- FROSTING:.
- In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
- Spread frosting over pudding layer.
- Cover and chill about 1 hour or until set.
- SERVING:.
- Remove set mixture from pan by lifting foil.
- Place on a cutting board; cut into 64 bars.
- TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.
Nutrition Facts : Calories 171.3, Fat 9.1, SaturatedFat 4, Cholesterol 9.8, Sodium 89, Carbohydrate 21.6, Fiber 0.9, Sugar 15.5, Protein 2.5
THREE-LAYER BARS
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, salt, brown sugar and 1/2 cup butter in a mixing bowl. Mix on low for 30 seconds or until crumbly. Press mixture into bottom of lightly greased 9 x 13-inch baking dish. Bake at 350°F for 10 minutes. Heat cream in small saucepan until small bubbles appear around edges. Remove from heat and add chocolate chips. Let sit for 5 minutes then stir until smooth. Pour over crust and cool. In a mixing bowl, beat together 4 tablespoons butter, sugar and vanilla until light and creamy. Beat in eggs. Stir in coconut and walnuts. Drop mixture evenly over the chocolate layer. Bake for 25 to 30 minutes.
Nutrition Facts : Nutritional Facts Serves
THREE LAYER PEANUT BUTTER BARS
Found this recipe on the web -- looks good, and different from some of the other peanut butter bar recipes out there! NOTE: Cooking time does not include cooling/chill time.
Provided by iewe7726
Categories Bar Cookie
Time 45m
Yield 18 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350º. In medium bowl, combine flour, sugar, baking powder and baking soda; cut in margarine and 1 teaspoon vanilla until crumbly.
- Press firmly on bottom of ungreased 13x9-inch baking pan.
- Bake 15 minutes at 350 degrees or until lightly browned.
- Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff.
- Remove from oven; cool.
- While layers are baking, in heavy saucepan, over medium heat, combine condensed milk and peanut butter ; cook and stir until slightly thickened, 6 to 8 minutes.
- Remove from heat; stir in noodles, nuts and remaining 2 teaspoons vanilla. Spread evenly over marshmallows.
- Cool. Chill. Cut into bars.
Nutrition Facts : Calories 299.3, Fat 16.3, SaturatedFat 6, Cholesterol 21.5, Sodium 157.1, Carbohydrate 33.4, Fiber 1.5, Sugar 21.6, Protein 7.1
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- In a medium saucepan over medium heat, melt butter for crust. Add sugar and stir until smooth. Stir in egg and vanilla, and remove from heat. Add graham cracker crumbs, coconut, and nuts; mix well. Press mixture evenly into an 8- x 8-inch baking dish and refrigerate until ready to fill.
- In a large bowl, beat butter for filling until creamy. Add pudding and milk, and mix until thickened. Slowly beat in confectioner's sugar until smooth. Evenly spread pudding mixture over bottom layer. Refrigerate about 30 minutes or until set.
- In a small saucepan over low heat, melt butter for topping and chocolate chips until smooth. Spread over pudding layer and refrigerate 10 minutes, or until chocolate begins to harden. Using a knife, score chocolate into 1-inch squares.
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