DECADENT NANAIMO BARS
There are few things as Canadian or as addictive as no-bake Nanaimo bars (named for the town in British Columbia that made them famous). For festive flair, add candied fruit and ginger. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, combine ginger and rum; set aside., In a large heavy saucepan, combine the butter, cocoa and sugar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°., Remove from the heat and stir in vanilla. Stir in the cracker crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil-lined 9-in. square baking pan., For filling, in a large bowl, beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar until smooth; spread over crust. Freeze for 15 minutes or until set., In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Combine confectioners' sugar and milk; drizzle over top. Refrigerate for 1 hour or until set. Cut into bars.
Nutrition Facts :
DECADENT CHOCOLATE COOKIE BARS
These cookie bars are very easy to make and are like Death by Chocolate times 3!!! My Mother-in-law gave me this recipe. WARNING: May be ADDICTIVE!!!!! Sassycook
Provided by Sassycook
Categories Bar Cookie
Time 1h15m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- CRUST:.
- Combine Flour,Sugar,Cocoa,and Butter. Use two knives or pastry blender.(pastry blender works best.) Mixture will be crumbley. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes.
- FILLING:.
- In saucepan combine both pkgs of semi-sweet Choc Chips,Vanilla, Milk,and Nuts if using. Stir until well melted. Pour over prepared crust.
- TOPPING:.
- Sprinkle Milk Chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at least 10 minutes(will be hard to wait after smelling this bake! Cut into bars and enjoy,I cut into very small bars,this is very rich,and ya might overdose yourself on CHOCOLATE! Enjoy, Sassycook.
Nutrition Facts : Calories 345.2, Fat 20.7, SaturatedFat 11.5, Cholesterol 26.5, Sodium 109.6, Carbohydrate 40.6, Fiber 2.7, Sugar 29.6, Protein 4.6
DECADENT BARS
You won't be able to eat just one.
Provided by Maude Hyde
Categories Bar Cookies
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, combine the flour, baking soda, baking powder and salt. In a separate bowl, cream the shortening and brown sugar. Mix in the egg, orange juice and zest until well blended. Gradually add the dry ingredients, stirring constantly. Stir in the butterscotch chips and coconut. Pour the dough into greased baking pan.
- Bake for 25 to 30 minutes, until top is golden brown. Let cool before cutting into squares.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 23.5 g, Cholesterol 7.8 mg, Fat 9.6 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 82.7 mg, Sugar 14.8 g
DECADENT KRISPIES BAR
A childhood favorite grows up. A new twist on the classic Rice Krispies treat makes this snack a hit with kids and adults alike. (This recipe was developed for RSC #9, contest ingredients included here were brown sugar, cinnamon, apricots, white chocolate and orange liquor.)
Provided by justcallmetoni
Categories Bar Cookie
Time 30m
Yield 12 bars
Number Of Ingredients 11
Steps:
- This bar comes together rather quickly. Begin by preparing a 9 by 9 inch pan with a good coating of cooking spray and set aside. Also apply a bit of spray to your cooking spoon (preferably wooden).
- If your almonds are not already toasted, place them in a dry non-stick skillet over medium heat. Cook for 2 to 3 minutes, routinely tossing the almonds around the pan. The almonds should add just a small amount of color and become slightly aromatic.
- To make the bars, begin by adding the butter and brown sugar together in a large sauce pan over medium to low heat. Stir while the both the butter and sugar melt for 2 minutes or so. The result is smooth to the feel with a wooden spoon. In addition, you should be able to move it about the bottom of the pan with the spoon (sort of a blob).
- Add in the 1/4 teaspoon of cinnamon and stir.
- Add the miniature marshmallows and stir continuously helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
- This is where things begin to move fast. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, almonds and apricots. Stir quickly to get all of the ingredients incorporated.
- Turn the mixture out into the 9 by 9 inch pan, distributing as much as possible using your spoon.
- To level the bars in the pan, give your palms a quick shot of cooking spray and pat down.
- Place the bars in the refrigerator for 30 minutes to set.
- Invert pan and give the pan a good whack to release the Krispies bar. Slice into 12 pieces (4 by 3).
- Melt white chocolate chips in a double boiler over very low heat. (If you do not have a double boiler, you can fashion one using a large bowl over a smaller saucepan. Just be certain the fit is tight and no steam is being released).
- Add the oil to the chocolate and stir while the the chips continue to melt. If the chocolate begins to harden, this is sign the heat is too high and you should lower the flame or remove the top half of the double boiler from the bottom.
- Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal allowing the melted chocolate to drip down the side. If you are a big fan of white chocolate, you can skip the drizzling and just dunk the bars into the white chocolate and place on waxed paper to cool.
- (Timesaver tip: If you want to speed things up a bit. You can melt the chocolate after placing the bars in the pan and drizzle over the entire pan before cooling and cutting. Not quite as pretty, but just as tasty).
Nutrition Facts : Calories 181.5, Fat 6.9, SaturatedFat 3.4, Cholesterol 9.1, Sodium 69.3, Carbohydrate 29.1, Fiber 0.8, Sugar 18.5, Protein 2
DECADENT CHOCOLATE MOUSSE BARS
I made these for a company bake-off and won first prize. This is time consuming, but is one of the most fabulous chocolate desserts I have ever made! It can be made with or without the ganache topping, but I strongly suggest that you make it totally awesome by adding the ganche! Don't eat too many -- they are rich!
Provided by Cook4_6
Categories Bar Cookie
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- To make crust:.
- Line a 9 x 13" cake pan with parchment paper.
- Melt milk chocolate in a double boiler.
- Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
- Spread mixture evenly into prepared pan and cool in refrigerator.
- To make Mousse:.
- Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
- Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
- Continue mixing and add egg yolks, one at a time, beating well after each addition.
- Fold in heavy cream that has been beaten to firm peak.
- Mix well to incorporate, leaving no white streaks in the chocolate.
- Spread mousse over crust.
- Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
- Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
- If bars are soft, place rack in freezer until ganache is ready.
- To make ganache:.
- Melt chocolate in double boiler.
- Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
- Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
- Strain mixture to remove any pieces of unmelted chocolate.
- Let cool for about 1 hour.
- Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
- The bars should be stored in the refrigerator.
Nutrition Facts : Calories 495.1, Fat 40.1, SaturatedFat 22.6, Cholesterol 99.7, Sodium 172, Carbohydrate 35.8, Fiber 4.7, Sugar 21.8, Protein 7.9
DELUXE CHOCOLATE MARSHMALLOW BARS. DECADENT!!!
These are the most delicious bars I have ever tasted!!! How many times have I been asked for the recipe? Too many to count! They almost taste like a scrumptious chocolate bar. TRY THESE...YOU WON'T BE DISAPPOINTED! I will have to post a pic the next time I make them.Compliments of Taste of HOme
Provided by Chef Decadent1
Categories Bar Cookie
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl cream the butter and sugar. Add eggs and vanilla and beat until fluffy.
- In a separate bowl combine the flour, cocoa, baking powder and salt. Add to creamed mixture. Stir in nuts (optional).
- Spread in greased 15x10x1 inch pan. Bake at 350° for 15-18 minutes.
- Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes.
- Using a knife dipped in water, spread the marshmallows evenly over the cake. Cool.
- Topping:.
- For topping combine chocolate chips, peanut butter and butter in a small saucepan.
- Cook over low heat stirring constantly until blended. Remove from heat and stir in rice krispies. Spread over bars. Chill. Makes 3 dozen
- DECADENT bars!
Nutrition Facts : Calories 205.9, Fat 11.8, SaturatedFat 5.2, Cholesterol 30.3, Sodium 143, Carbohydrate 23.8, Fiber 1.3, Sugar 15.9, Protein 3.7
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