Rainforest Nanaimo Bars Recipes

NANAIMO BARS I

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.

NANAIMO BARS

Steps:

• Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
• For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
• Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.

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.

NANAIMO BARS

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.

NANAIMO BARS

Steps:

• Layer One----------------------.
• In a double boiler mix together The first 5 ingredients (butter, sugar, egg, vanilla& cocoa) Stir until slightly thickened.
• Add graham wafer crumbs,coconut& nuts.
• Grease a 9" square pan and press this first layer down so the base is evenly spread, let stand for 15 minutes.
• Layer Two----------------------.
• Mix together the layer two ingredients and spread over layer one.
• Refrigerate for 15 minutes.
• Layer Three----------------------.
• Melt chocolate over hot water.
• Very slowly& gently stir in the tbsp of butter until just blended.
• Spread over layer two.
• Refrigerate then cut into squares== That's it.

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.

SUNSHINE COAST-STYLE NANAIMO BARS

Steps:

• Melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. Press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
• Place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
• Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to refrigerator, and allow to set until firm, at least 30 minutes. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.