Rainforest Nanaimo Bars
photo by CoffeeB
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Cookie
- 1 tablespoon butter
- 1 banana
- 1⁄4 cup Splenda sugar substitute
- 1⁄3 cup cocoa
- 1 large egg
- 1 3⁄4 cups graham cracker crumbs
- 1 cup shredded coconut
- 1⁄2 cup finely chopped macadamia nuts
-
Mascarpone -PB Filling
- 1⁄3 cup mascarpone cheese
- 1⁄3 cup peanut butter
- 1⁄2 cup confectioners' sugar
-
Chocolate Ganache
- 6 ounces 70% cacao bittersweet chocolate, chopped
- 4 ounces heavy cream
- 1 tablespoon Splenda sugar substitute
- 2 ounces brewed espresso
directions
- 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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Reviews
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Rich,??? You betcha. That's what I love about em. Almost like a piece of fudge, so be careful how big you cut the slices. I love the fact that slip easily into the freezer to have on hand for holiday trays. A great idea and twist to normal fudge. The only deviance I made from your recipe was in the crust. I did not add the macadamia nuts. One, because I didn't have any and two because of family's preference. I"m sure any type of nut would work equally as well and be just as delish. Also, this recipe takes some time to make and so don't think you're going to make this in a hurry. Take your time and you will be rewarded with a heavenly tasty treat. Kudo's for a winning bar recipe.!~ Made for RSC#12~
RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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