Easy Homemade Mallomar Bars Recipes

EASY NANAIMO BARS

Steps:

• Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil); remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
• Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
• Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.

EASY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

HOMEMADE MALLOMARS

Steps:

• For marshmallows. Spray an 11 x 15 cookie sheet with cooking spray and cover with parchment. Spray parchment with cooking spray and dust heavily with 1/4 cup confectioners sugar.
• Combine 1/2 cup water with 3 packets of unflavored gelatin in electric mixer. Mix together using whisk attachment.
• In a small saucepan, combine sugar, syrup, salt and remaining 1/2 cup water and cook over medium heat using a candy thermometer, to 240 degrees.
• Turning on mixer to low speed, immediately pour in hot syrup, continue beating over high speed until marshmallow cools and thickens. This will take 10 to 15 minutes.
• Immediately pour marshmallow on to prepared cookie sheet, using lightly sprayed spatula so marshmallow doesn't stick. Spread evenly and sprinkle top with remaining confectioners sugar. Allow to cool completely. Cut into about 80 squares with bench scraper, knife, or spatula If they are still too sticky, use more confectioners sugar on bench scraper.
• For graham crackers, cream butter, vanilla and sugars in mixer.
• Combine dry ingredients and add alternately with milk until all is combined.
• Flatten dough into a rectangle, wrap in plastic wrap and chill for at least 1/2 hour.
• Roll dough on floured surface with floured rolling pin, to about 1/8 inch thick.
• Cut into 1-1/2 inch squares. You should have about 80 cookies.
• Place on cookie sheets. You can place them pretty close together, since they don't spread. Prick with fork to prevent puffing.
• Bake at 350 degrees for 12-14 minutes, until lightly browned.
• While cookies are still hot, place one marshmallow on each. They should stick to cookie. Allow to cool before dipping.
• Melt chocolate on 1/2 power in microwave or over double boiler.
• Dip each cookie, one at a time in melted chocolate, marshmallow side down. Then turn over and lift out with a fork. Tap on bowl to allow excess chocolate to drip, scrape bottom of fork and place cookie on parchment, pushing off fork with another fork or knife. Touch up any open spots with chocolate. Allow to cool until chocolate is firm. Can be refrigerated to chill.