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
NANAIMO BARS I
These are a totally sinful concoction containing more calories than one would care to count. A decadent dessert! Will satisfy any sweet tooth!
Provided by Shealeen
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
- Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
- Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
- Refrigerate till hardened.
- Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 46.8 g, Cholesterol 48.9 mg, Fat 22.6 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 12.1 g, Sodium 199 mg, Sugar 35.5 g
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
The Nanaimo bar is an easy, no-bake confection beloved by Canadians and perfect for potlucks and holiday parties.
Provided by Anthony Rose
Yield Makes 12 bars
Number Of Ingredients 14
Steps:
- For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
- In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
- Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
- Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
- For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
- Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
- For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.
PEANUT BUTTER NANAIMO BARS
Steps:
- 1. Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. 2. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour. It will make your life easier, by the way, to put a layer of parchment in the bottom of the pan. 3. Prepare the middle layer. Cream the butter, Mighty Maple peanut butter, vanilla powder, salt, and confectioners' sugar together, beating until the mixture is light and fluffy. If it is too thick, you might want to add a small quantity of milk or cream to the mixture, until it is of a spreadable consistency. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid. 4. Prepare the top layer. Melt chocolate, butter, and Dark Chocolate Dreams peanut butter slowly over low heat. Once fully melted and incorporated, remove from heat and allow to solidify to the point where it is thick but still pourable. Pour over second layer as quickly as you can so that the middle layer doesn't begin to melt. Let the bars cool for at least one hour in the refrigerator before serving.
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