RAINFOREST NANAIMO BARS
Rainforest Nanaimo Bars This is a twist on the very popular Nanaimo bar from Canada. With the addition of peanut butter and mascarpone cheese to the filling and macadamia nuts to the cookie base, it is a scrumptious dressed-up, no-bake bar cookie that is still easy for children to prepare and freezes well-just skip the "serve" step, wrap in plastic wrap then in aluminum foil and freeze until you're ready to serve it. Some of the sugar and fat has been modified from more traditional Nanaimo Bar recipes for this Rainforest version, but it is still a very rich bar.
Provided by East Wind Goddess
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later).
- Make the cookie base. Put the butter in the top part of a double boiler. Bring the bottom pan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the top over the water-filled pan. Once the butter is melted, add the banana, Splenda Sugar Blend and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, for about 5 minutes until warm to the touch and slightly thickened. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate later.)
- Make the filling: Beat the mascarpone, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze.
- Make the ganache: Put the chocolate, espresso and cream in the top of the double boiler, and set over the barely simmering water. Stir in the Splenda Sugar Blend, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the chocolate layer over the chilled peanut butter layer and smooth over. You can press additional nuts into the top at this point fpr decoration. Freeze for 30 minutes.
- Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.
RAINFOREST CHEWY BARS
Make and share this Rainforest Chewy Bars recipe from Food.com.
Provided by Sassy_Sophia
Categories Breakfast
Time 10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Microwave: honey and butter in large microwaveable bowl on high for 1 minute.
- Stir until well blended.
- Add marshmallows.
- Toss to coat (mix).
- microwave 1 1/2 minutes or until marshmallows are puffed.
- Stir until well blended.
- Add: Remaining ingredients.
- Mix well.
- Press: Cereal mixture firmly into greased 13x9 inch pan.
- Cool.
- Cut into 24 bars.
- **Makes 24 servings, 1 bar each.
- *** You can also substitute or add cranberries, coconut, raisins, etc any dried fruit you want or nuts.
Nutrition Facts : Calories 156.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 2.5, Sodium 99.7, Carbohydrate 24.7, Fiber 1.9, Sugar 14.3, Protein 3.1
RAINFOREST CHEWY BARS
Marshmallows bars? Yes, please. And we don't mean the kind with Rice Krispies - you have to make this sweet treat with Honey Bunches of Oats.
Provided by Honey Bunches of Oats
Time 19m59S
Number Of Ingredients 7
Steps:
- Microwave honey and butter in a large microwaveable bowl on high 1 minute; stir until well blended. Add marshmallow; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
- Add Honey Bunches of Oats cereal, dried apricots, and sunflower kernels to marshmallow mixture. Stir well.
- Press cereal mixture firmly into greased 13-by-9-inch pan. Cool. Cut into 24 bars.
WELCOME TO THE RAINFOREST
Provided by Guy Fieri
Categories beverage
Time 5m
Yield 1 cocktail for 2 people
Number Of Ingredients 10
Steps:
- In a cocktail shaker, add the guava nectar, spiced rum, lime juice, lychee liqueur and grenadine. Shake without ice (dry shake) vigorously, and pour in a bowl. Top with the bitters and garnish with a sprig of mint, umbrella, cherry and 2 straws.
RAINFOREST HONEY-NUT BARS
Make honey-oat bars at home with this simple recipe! With dried fruit, nuts, seeds and oats, these sweet Rainforest Honey-Oat Bars are a great treat.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings, 1 bar each
Number Of Ingredients 7
Steps:
- Microwave honey and butter in large microwaveable bowl on HIGH 1 min.; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are puffed; stir until well blended.
- Add remaining ingredients; mix well.
- Press cereal mixture firmly into greased 13x9-inch pan. Cool. Cut into 24 bars.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHEWY GRANOLA BARS
Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc.
Provided by BURSTEIN
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
- In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
- Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 42.9 g, Cholesterol 18.1 mg, Fat 14 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 8 g, Sodium 123.4 mg, Sugar 22.4 g
CHEWY RAINFOREST BARS
Make and share this Chewy Rainforest Bars recipe from Food.com.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 10m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Microwave honey and butter in large bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are puffed; stir until well blended.
- Add remaining ingredients; mix well.
- Press mixture into a greased 13x9-inch pan. Cool. Cut into 24 bars.
- VARIATION: Can substitute dried cranberries or raisins instead of apricots.
Nutrition Facts : Calories 161, Fat 6.1, SaturatedFat 1.1, Cholesterol 2.5, Sodium 100.8, Carbohydrate 25.8, Fiber 1.9, Sugar 15.2, Protein 3.1
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