YUM YUM BARS
Another childhood recipe that I loved to make and eat growing up. Very easy as it requires no baking just stovetop cooking.
Provided by Caryn
Categories Bar Cookie
Time 25m
Yield 1 nine x thirteen pan
Number Of Ingredients 10
Steps:
- In a large saucepan, combine butter, sugar, and eggs on low heat.
- Boil for 2 minutes; stirring constantly.
- Remove from heat; cool.
- Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
- Press into a lightly buttered 9 x 13-inch pan.
- Top with frosting.
- Refrigerate for 30 minutes until the frosting sets.
- Remove from refrigerator and cut into squares.
- FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
- Spread immediately before it begins to cool.
Nutrition Facts : Calories 7164.7, Fat 456.8, SaturatedFat 266.9, Cholesterol 982.1, Sodium 4464, Carbohydrate 759.5, Fiber 37.7, Sugar 584.7, Protein 70
YUM-YUM NO BAKE 3 LAYER BARS
These are very easy to put together, you'll be done in under 30 mins. There is no baking but there is a 1 hr chill time. The bars look so tempting when cut and the layers are showing.
Provided by Annacia
Categories < 30 Mins
Time 25m
Yield 64 Bars
Number Of Ingredients 11
Steps:
- Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
- BASE LAYER:.
- In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
- Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
- Stir in rice cereal and cornflakes until coated.
- Press mixture into the bottom of prepared pan.
- PUDDING LAYER:.
- in a medium saucepan, melt the 3/4 cup butter.
- Stir in powdered sugar, dry vanilla pudding mixes, and milk.
- Spread pudding mixture over cereal layer; set aside.
- FROSTING:.
- In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
- Spread frosting over pudding layer.
- Cover and chill about 1 hour or until set.
- SERVING:.
- Remove set mixture from pan by lifting foil.
- Place on a cutting board; cut into 64 bars.
- TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.
Nutrition Facts : Calories 171.3, Fat 9.1, SaturatedFat 4, Cholesterol 9.8, Sodium 89, Carbohydrate 21.6, Fiber 0.9, Sugar 15.5, Protein 2.5
GRANDMA CHASE'S NANAIMO BARS
Different from other Nanaimo recipes, it contains NO coconut. It was given to my mother in the 1970's by her mother-in-law.
Provided by Jessica Jolley
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 1h45m
Yield 60
Number Of Ingredients 13
Steps:
- Grease a 9x13-inch dish. To make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.
- Make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust, and return to refrigerator for 30 more minutes.
- For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable. Pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 9.7 g, Cholesterol 12.3 mg, Fat 5.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49 mg, Sugar 8 g
MOM'S YUM YUM BARS
Just found this recipe in Chatelaine magazine - been looking for this recipe forever!! My mom used to bake these when I was a kid and I loved them! Looks just like the recipe she made!
Provided by Redsie
Categories Bar Cookie
Time 55m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
- While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
- Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.
YUM YUM BARS
Thanks to a dinner party my parents had when I was a child.......20 years later and a adult, these are still some of my favorites. The combination of cake mix, chocolate, buttery carmel and nuts....man oh man...Delicious!! Though there are several steps to this recipe, it's worth the time and effort, you won't be sorry.
Provided by Johnsdeere
Categories Bar Cookie
Time 51m
Yield 14-16 bar cookies, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix cake mix, butter, and 1/3 Cup of evaporated milk.
- Spread 1/2 of mixture into slightly greased 13x9 pan.
- Bake for 6 minutes.
- Sprinkle nuts and chocolate chips over partially baked cake.
- In a saucepan, melt caramels and remaining 1/3 cup of evaporated milk, stiring constantly to prevent burning.
- Once caramels are completely melted, drizzle the caramel mixture over chocolate chips and nuts.
- Crumble and sprinkle remaining uncooked cake mix mixture over carmel mixture.
- Bake 20 minutes.
- Cool and then cut into squares.
Nutrition Facts : Calories 503.6, Fat 25.8, SaturatedFat 11.7, Cholesterol 32.1, Sodium 472.3, Carbohydrate 68.3, Fiber 2.9, Sugar 48.8, Protein 6.2
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