Nanaimo Bars:
Butter (or use a cooking spray) a 9 x 9 in pan.
Bottom Layer:
1/2 c (1 stick)unsalted butter, room temperature
1/4 c granulated white sugar
1/3 c unsweetened cocoa
1 large egg, beaten
1 tsp pure vanilla extract
2 c graham cracker crumbs
1 c coconut (either sweetened or unsweetened)
1/2 c walnuts or pecans, coarsely chopped
FILLING:
1/4 c unsalted butter, room temperature
2 - 3 tbsp milk or cream
2 tbsp vanilla custard powder or vanilla pudding powder
1/2 tsp pure vanilla extract
2 c powdered sugar (confectioners or icing) sugar
TOPPING:
4 oz semisweet chocolate, chopped
1 tbsp unsalted butter
BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly , until the mixture thickens (1 - 2 min). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 min).
TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Makes about 25 squares
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Rocky Road Squares
Preheat oven to 350 degrees
In a 9 x 13 in baking pan melt the butter and sprinkle the graham cracker crumbs over the melted butter. Mix together and press onto bottom of pan.
Layer coconut, nuts, chocolate chips & marshmallows over crust. Drizzle the condensed milk evenly over all.
Bake at 350 degrees for 25 to 30 min or until golden brown. Remove from oven and drizzle with the melted chocolate. Cool completely and cut into squares.
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Peanut Butter Cup Cookies
Preheat oven to 375 degrees
Bake at 375 degrees for about 8 min. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Peanut Butter Bars
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 in pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares
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Fudge Puddles
Sift together flour, baking soda and salt. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 tsp vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 in each. Place each ball in one compartment of a mini muffin tin.
- For filling, put chocolate chips in a dbl boiler over simmering water. Stir in milk & vanilla, mix well.
- Bake for 14 to 16 min. or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
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Triple Layer Cookie Bars
- 1/2 c butter
- 1 1/2 c graham cracker crumbs
- 7 oz flaked coconut
- 14 oz sweetened condensed milk
- 12 oz semisweet chocolate chips
- 1/2 c creamy peanut butter
Preheat oven to 350 degrees
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