FOOD SHOULD TASTE GOOD BARS RECIPES

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32 HEALTHY BREAKFAST BAR RECIPES YOU CAN MAKE AT HOME



32 Healthy Breakfast Bar Recipes You Can Make at Home image

I have an allergy to peanuts so I used sunbutter instead of peanut butter and they were delicious even my grandkids loved them.

Provided by Veganosity

Categories     Breakfast and Brunch

Total Time 40 minutes

Yield 12

Number Of Ingredients 11

Nutrition Facts : Calories 310 calories, CarbohydrateContent 30 grams, FatContent 19 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 4.5 grams, SodiumContent 150 milligrams, SugarContent 11 grams

NANAIMO BARS RECIPE - FOOD.COM



Nanaimo Bars Recipe - Food.com image

Named after the city of Nanaimo in British Columbia, the first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper! This version of the original bar is from Company's Coming - 150 Delicious Squares! Later versions change the vanilla custard layer to mint or peanut butter but the original is my favourite. You can make this a day ahead of a special occasion or keep it in the freezer. I used to freeze half because I'm very weak & I would eat the whole thing myself BUT I soon discovered that it tastes good even when its frozen!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 36 squares

Number Of Ingredients 13

1/2 cup butter or 1/2 cup margarine, softened
1/4 cup granulated sugar
5 tablespoons cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup fine coconut
1/2 cup butter or 1/2 cup margarine
3 tablespoons milk
2 tablespoons vanilla custard powder
2 cups icing sugar
2/3 cup semi-sweet chocolate chips or 4 ounces chocolate
4 tablespoons butter or 4 tablespoons margarine

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.

Nutrition Facts : Calories 151.9, FatContent 10.6, SaturatedFatContent 6.2, CholesterolContent 22.3, SodiumContent 79.8, CarbohydrateContent 14.4, FiberContent 0.9, SugarContent 11.1, ProteinContent 1.2

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NANAIMO BARS RECIPE | GOOD FOOD
Really a bar cookie, the origins of the Nanaimo bar are hotly disputed by those in many parts of North America. Reader Robyn Shelley found this recipe in Canada and sent it to Epicure in 2005 as part of a slice special.
From goodfood.com.au
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Category Snacks
  • 1. To make the base: Mix the butter, sugar, cocoa, egg and vanilla in a heavy saucepan or double boiler.

    2. Stir over low heat until mixture has the consistency of custard.

    3. Combine crushed biscuits, coconut and walnut and add to the melted mixture. Mix well and pack into buttered 22.5cm square cake pan.

    4. To make the topping: Cream softened butter, icing sugar, custard powder and milk until creamy. Spread over base. Refrigerate until hard.

    5. Melt chocolate with the two tablespoons of butter and pour or drizzle over custard icing until it is covered. Eat the leftover runny chocolate with your fingers when no one is looking.

    6. Refrigerate. When hard, cut into squares.

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