32 HEALTHY BREAKFAST BAR RECIPES YOU CAN MAKE AT HOME
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
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
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
More about "food should taste good bars recipes"
NANAIMO BARS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
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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