CHOCOLATE FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)
This recipe has been in my family recipe book for more than 20 years... I can't remember if I got it off a friend or out of the newspaper or if it was from my mother.... it's an "always been there" recipe and if you double it you can keep a whole school class full of kids very happy. It disappears rather quickly around adults too :) This recipe is different from many other ones with condensed milk, coconut etc because it contains sultanas but no nuts. It's easy to make and stores well in an airtight container... so can be made in advance, handy when party planning. The icing can be made with chocolate OR cocoa powder or a little of both, works well all ways. PLEASE NOTE: this single batch of the recipe calls for HALF a can of condensed milk... our cans are 397 grams = 14 oz) so you will only need 7 oz. DO melt the butter completely before adding the condensed milk, otherwise you will have lumps of butter that are difficult to melt, and do keep the heat very low for the condensed milk mixture because it scorches easily. The finished bar /slice is also nicer if you leave the cookie crumbs fairly chunky and *not* a fine dust. ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Bar Cookie
Time 20m
Yield 1 tray, 24 serving(s)
Number Of Ingredients 12
Steps:
- Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
- Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
- Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
- Press mixture into a 20 x 31 cm (8 x 12 inch) container.
- Ice with chocolate icing.
- Refrigerate until firm.
- Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 183.3, Fat 9.8, SaturatedFat 6.1, Cholesterol 15.5, Sodium 108.6, Carbohydrate 23.7, Fiber 1.3, Sugar 17.2, Protein 2.1
NO-BAKE CHOCOLATE OATMEAL BARS
Yummy oatmeal and chocolate mix nicely together to make a crowd-pleasing square perfect for potlucks or cookie exchanges.
Provided by Patti82
Categories Desserts Cookies Bar Cookie Recipes
Time 2h18m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a 9-inch square baking dish with cooking spray.
- Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
- Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
- Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Nutrition Facts : Calories 284 calories, Carbohydrate 25.3 g, Cholesterol 30.5 mg, Fat 19.7 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 10.2 g, Sodium 122.7 mg, Sugar 13.3 g
NO BAKE CHOCOLATE OAT BARS
I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving.
Provided by Joanne
Categories Desserts Cookies No-Bake Cookie Recipes
Time 3h30m
Yield 32
Number Of Ingredients 6
Steps:
- Grease a 9x9 inch square pan.
- Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
- Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
- Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 61.4 mg, Sugar 6.7 g
HEALTHY NO-BAKE CHOCOLATE-PEANUT BUTTER BARS
One of these decadent bars is enough to satisfy any sweet tooth. They're so super chocolaty and packed with peanut butter that you won't believe they're lower in calories than other, similar bars.
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 12 bars
Number Of Ingredients 10
Steps:
- For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl.
- For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight.
- Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled.
Nutrition Facts : Calories 250 calorie, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 190 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 6 grams, Sugar 16 grams
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
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