Food | Travel | Family | Life
These Malteser Skor bars are heavenly. The addition of Maltesers to the already delicious Skor bars take it to a whole new level. A delicious upgrade.
One of our favourite treats for the holidays are Skor bars. I discovered the recipe a couple years ago when my cousin made it for our Christmas party. We have since included it in our treat boxes and at parties and it has always been a hit. It’s something that I didn’t think could be improved. I was wrong.
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Happy Canada Day! There’s always so much to do to celebrate Canada’s birthday. We spent the morning hanging by the lake, taking in some local celebrations.
Later in the day, we had a potluck with friends. I thought it would be fun to have some Canadian treats and definitely wanted Nanaimo bars to be on the menu.
Nanaimo bars actually take me back to my childhood. I remember making them with my mom in anticipation of sleepovers at my house with my friends. That and Nightmare on Elm Street pretty much summed up those nights with the girls.
I couldn’t find the recipe that we used to make so used this one from Anna Olson. I substituted almonds for the walnuts and didn’t add the salt on top. They were a hit!
Nanaimo Bars
Adapted from Anna Olson
Crust:
1 cup graham cracker crumbs
3 TB cocoa powder
1/2 tsp salt
1 cup sweetened flaked coconut
1/2 cup sliced almonds
6 TB butter, melted
1 large egg, beaten
Filling:
1/2 cup unsalted butter
2 cups icing sugar
2 TB vanilla custard powder
Pinch of salt
3 TB milk
1 tsp vanilla
Topping:
4 oz semisweet chocolate, chopped
2 TB unsalted butter
Crust: Preheat the oven 350 degrees. Grease an 8″ square pan and line with parchment paper. Combine the graham crumbs with cocoa and salt, then add the coconut and nuts. Stir in the melted butter and the egg and stir until blended. Press into the prepared pan and bake for 12 minutes. Cool the crust completely before preparing the filling.
Filling: Beat the butter with 1 cup of the icing sugar, custard powder and salt until smooth. Add the milk and vanilla and beat, then add the remaining 1 cup of icing sugar. Spread evenly over the cooled crust.
Topping: Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until melted. Cool the chocolate slightly and pour over the filling, smoothing it out with an offset spatula. Chill the pan for 2 hours before slicing into bars.
Summer’s here…yay! Time for bbq’s, campfires and fire pits….and s’mores. There’s not many who don’t love charred gooey marshmallows nestled between graham crackers and melted chocolate. For those times when you feel like s’mores but roasting marshmallows isn’t an option, here’s an alternative!
These bars are made with Golden Graham cereal, held together with marshmallows. You can’t forget the chocolate though and the drizzle on top of the bars are the perfect touch. These are great for a kids party or a summer potluck – delicious!
S’mores Bars
1/4 cup butter
5 cups mini marshmallows
4 cups Golden Graham cereal
1/4 cup chocolate chips
Melt the butter in a pot. Add marshmallows and let them melt. Once melted, pull off the heat and add the cereal. Pour the mixture into a greased 9″ x 9″ pan and let cool. Melt the chocolate chips and place the melted chocolate in a sandwich bag. Cut off the tip and drizzle over the cereal mixture. Cut into squares and enjoy!
Any chance that I can add a secret ingredient to up the nutrition factor in an otherwise non-nutritious recipe, I’ll happily take it. I loved the idea of adding lentils to one of our favourite cookie bars. These cookie bars have a cup of lentils added to the crust but you would never know! The addition of fibre via the lentils make me feel a little less guilty in indulging.
These bars were so good, they didn’t last long! They were perfect with a glass of cold milk.
Lentil Cookie Bars
20 Maria Biscuits
1 cup cooked lentils
1/4 cup softened butter
1/2 cup condensed milk
1 cup flaked coconut
1/2 cup chocolate chips
1 cup pecan halves
In a food processor, pulse together the biscuits, the lentils and the butter until well combined. Press the mixture into a parchment lined 8″ x 8″ pan. Cover the bottom layer with condensed milk and top with coconut and chocolate chips. Add the pecan halves. Bake at 350 degrees for 25 minutes. Let cool before digging in.