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.
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Mudassir Mehdi
[email protected]These bars are way too time-consuming to make. I wouldn't recommend them unless you have a lot of time on your hands.
Good Vibe
[email protected]I followed the recipe exactly, but my bars didn't turn out as good as I expected. I'm not sure what went wrong.
Jr Phemelo
[email protected]These bars are a bit too sweet for my taste, but they're still really good.
Sheneeza Khan
[email protected]I'm not a huge fan of coconut, but I really enjoyed these bars. The lime flavor really balances out the coconut.
Refilwe Maila
[email protected]These bars are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
Samad Zakhmi
[email protected]I love the way the lime and coconut flavors complement each other in these bars. They're so refreshing and delicious.
Lily 1234
[email protected]These bars are so rich and decadent. They're the perfect dessert for a special occasion.
3rd gamer
[email protected]I've never made Nanaimo bars before, but these were so easy to follow. I'm definitely going to make them again.
Mohammed Nawshad
[email protected]These were the perfect treat for my rainforest-themed party. They were a big hit with both kids and adults.
Barunaya Shnan
[email protected]I love the unique flavor of these bars. The lime and coconut add a really nice touch.
cutie
[email protected]These Nanaimo bars are the perfect combination of sweet, chocolatey, and coconutty. They're also really easy to make, which is a bonus.
Jc Colon
[email protected]I made these bars for a potluck and they were gone in minutes! Everyone raved about how delicious they were.
Chinonso Ekperechi
[email protected]I'm not usually a fan of Nanaimo bars, but these were delicious! The rainforest twist with the addition of lime and coconut was perfect.
Janet Nalule
[email protected]These Nanaimo bars were a hit at my party! They were so easy to make and everyone loved them.