CHOCOLATE MINT NANAIMO BARS
An old favorite my mom used to make then passed the wooden spoon unto me. These are sooo tasty, just the right combination of mint and chocolate, they melt in your mouth. I have to make three batches at Christmas to cover demand! Plus they look so festive cause they're green. I usually platter them with Cherry Almond Nanaimo Bars because they're pinkish red, for Christmas Note: Time includes setting times.
Provided by LuckyMomof3
Categories Bar Cookie
Time 2h20m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Base:
- Melt mint chips and margarine over hot water.
- Reserve 1/4 cup for drizzle.
- Add icing sugar, egg, and beat well.
- Stir in wafer crumbs.
- Press into 8" square pan and chill for about an hour.
- Topping:
- Cream margarine, icing sugar and milk until smooth and fluffy. Add drops of green food color to desired color is reached.
- Spread over base.
- Drizzle reserved chocolate over top.
- Chill until firm.
- With a medium short knife cut into bars by pressing down firmly. Try not to saw or drag so as not to disturb drizzle pattern.
Nutrition Facts : Calories 91.2, Fat 4.4, SaturatedFat 1.4, Cholesterol 5.3, Sodium 53.4, Carbohydrate 13.2, Fiber 0.4, Sugar 11, Protein 0.7
MINT NANAIMO BARS
Make and share this Mint Nanaimo Bars recipe from Food.com.
Provided by dev_carlsen
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Bottom Layer: Combine first amount of butter, first amount of sugar and cocoa to saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat and stir in graham crumbs, coconut and walnuts. Pack very firmly into a greased 9x9" pan. (Do NOT, I repeat, NOT, dump a beaten egg into a pot of boiling liquid. Unless you like scrambled eggs in your pastry. Instead, beat the egg in a small bowl and then add a tablespoon or two of the cocoa mixture to the egg and whisk well, then add the egg mixture into the chocolate mix and stir. Also, once this mixture is in the pan, chill it for about half an hour before making the middle layer - this will prevent the bottom layer from blending with the frosting and making it all lumpy.).
- Middle Layer: Combine second amount of butter, milk, flavouring and icing sugar in a bowl. Beat together well. Tint a pretty shade of green. Spread over first layer. (Regular Nanaimo bars call for the same amounts of milk, butter and sugar, but omit the [liquid] colouring and flavouring, and have the addition of 2 tablespoons of vanilla custard powder. This means that the mint filling is considerably softer than the regular. To prevent this, add an additional 1/4 cup of icing sugar, otherwise this layer may never firm up and will squish and ooze when the squares are cut. And as with the first layer, chill this before you add the top layer or the mint layer will melt and blend with the chocolate topping.).
- Top layer: Melt chips and third amount of butter in a saucepan over low heat. Spread over second layer. Chill and store in refrigerator. (This amount of chocolate IN NO WAY makes enough to properly cover a 9" square pan. It creates a thin, miserly little layer that doesn't look anything at all like the amount there should be based on the accompanying photographs. I'd go for a cup of chocolate, possibly double the original amount. Also - let the chocolate firm up at room temperature and cut as soon as it's firm. If you chill this first, and then try to cut it, the chocolate will get hard and crack and you'll have an ugly ol' mess like I did.).
Nutrition Facts : Calories 305.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 28.9, Sodium 180.2, Carbohydrate 32.5, Fiber 2.1, Sugar 25.1, Protein 3.1
FUDGY MINT SQUARES
I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouthwatering bars.-Heather Campbell, Lawrence, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually stir in flour. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. , In a large bowl, beat cream cheese and remaining butter until fluffy. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired. , Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack., In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATY NANAIMO BARS
If a pastry could be a friend, the Nanaimo bar would be my BFF. This version won Cookie of the Fair at the 2006 Iowa State Fair. -Kelly McCulley, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line bottom of a 9-in. square baking pan with parchment. In a small heavy saucepan, cook and stir butter, sugar and cocoa over medium-low heat until butter is melted. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Remove from heat., Stir in cracker crumbs, coconut and pecans. Press into prepared pan. Refrigerate 30 minutes or until cold., For filling, in a large bowl, beat butter and custard powder until blended. Beat in confectioners' sugar and half-and-half until smooth. Spread over crust. Refrigerate, covered, 1 hour or until firm., For topping, fill a small resealable bag with melted white chocolate; set aside, keeping warm. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread chocolate mixture evenly over filling. , Cut a small corner in bag with white chocolate. Working quickly, pipe parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in. apart. Working at right angles to the white chocolate lines, pull a toothpick back and forth across the pan, cutting through the piped lines to create a feather design. , Refrigerate 10 minutes or until topping is just set (do not allow the chocolate to harden completely). Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 343 calories, Fat 22g fat (12g saturated fat), Cholesterol 45mg cholesterol, Sodium 168mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
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