BIRTHDAY CAKE NANAIMO BARS RECIPE BY TASTY
Here's what you need: butter, sugar, cocoa powder, eggs, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, heavy cream, powdered sugar, rainbow sprinkles, butter, white chocolate, rainbow sprinkle
Provided by Marie Telling
Categories Desserts
Yield 9 bars
Number Of Ingredients 15
Steps:
- In a bain-marie, melt the butter, sugar, and cocoa powder.
- Stir in the egg and keep stirring for a minute until the mix thickens.
- Remove the bowl from heat.
- Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
- When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
- Cream the custard powder, softened butter, and heavy cream until smooth.
- Add the powdered sugar and mix until smooth.
- Add the sprinkles and mix.
- Pour the mixture on top of the crust and spread it until you get an even layer.
- In a bain marie, slowly melt the white chocolate and the butter.
- Cool it down a little bit then pour it over middle layer.
- Chill the bars for at least 3 hours.
- Cut them into 9 even squares and sprinkle each one with rainbow sprinkles.
- Enjoy!
Nutrition Facts : Calories 704 calories, Carbohydrate 72 grams, Fat 45 grams, Fiber 3 grams, Protein 9 grams, Sugar 55 grams
COCONUT NANAIMO BARS RECIPE BY TASTY
Here's what you need: butter, sugar, cocoa powder, egg, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, coconut milk, powdered sugar, unsweetened shredded coconut, butter, chocolate, shredded coconut
Provided by Marie Telling
Categories Desserts
Yield 9 bars
Number Of Ingredients 15
Steps:
- In a bain-marie, melt the butter, sugar, and cocoa powder.
- Stir in the egg and keep stirring for a minute until the mix thickens.
- Remove the bowl from heat.
- Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
- When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
- Cream the custard powder, softened butter, and coconut milk until smooth.
- Add the powdered sugar and the shredded coconut and mix until smooth.
- Pour the mixture on top of the crust and spread it until you get an even layer.
- In a bain-marie, slowly melt the chocolate and the butter.
- Cool it down a little bit then pour it over middle layer.
- Chill the bars for at least 3 hours.
- Cut them into 9 even squares and sprinkle each one with shredded coconut.
- Enjoy!
Nutrition Facts : Calories 686 calories, Carbohydrate 62 grams, Fat 46 grams, Fiber 5 grams, Protein 8 grams, Sugar 43 grams
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.
GINGERSNAP BARS
These are wonderful bars that a friend served one morning for the snack time after the church service.
Provided by Recipe Junkie
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Blend together ingredients until dough forms.
- Press into bottom of greased 9x13" pan.
- Brush with water.
- Sprinkle with granulated sugar.
- Bake at 350° F for 20-30 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 100.9, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 91.8, Carbohydrate 14.2, Fiber 0.2, Sugar 7.7, Protein 1.1
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
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