Best Tiramisu Nanaimo Bars Recipes

Tiramisu Nanaimo Bars image

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1/3 cup baking cocoa
1/4 cup sugar
2 teaspoons instant coffee granules
1 large egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup finely chopped sweetened shredded coconut
1/2 cup chopped pecans
FILLING:
1/2 cup butter, softened
2 tablespoons heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla extract
2 cups confectioners' sugar
GLAZE:
2/3 cup semisweet chocolate chips
2 tablespoons butter
Baking cocoa

Steps:

In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat., Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set., For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust., In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.

Nutrition Facts :

Tiramisu Nanaimo Bars Recipe image

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients
1/2 cup butter, softened
1/3 cup baking cocoa
1/4 cup sugar
2 teaspoons instant coffee granules
1 egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup finely chopped flaked coconut
1/2 cup chopped pecans
FILLING:
1/2 cup butter, softened
2 tablespoons heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla extract
2 cups confectioners' sugar
GLAZE:
2/3 cup semisweet chocolate chips
2 tablespoons butter
Baking cocoa

Steps:

In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat.
Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set.
For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust.
In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa. Yield: 2-1/2 dozen.

Tiramisu Nanaimo Bars image

Provided by @MakeItYours

Number Of Ingredients 24

Tiramisu Nanaimo Bars
I love Tiramisu. After tasting Nanaimo Bars at a local bakery,
I decided to combine them with the flavors of Tiramisu.
My friends and I love my creation and it is more convenient to eat than traditional Tirimisu. -Susan Riley, Allen, Texas
30 ServingsPrep: 30 min. + chilling
Ingredients
1/2 cup butter, softened
1/3 cup baking cocoa
1/4 cup sugar
2 teaspoons instant coffee granules
1 egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup finely chopped flaked coconut
1/2 cup chopped pecans
FILLING:
1/2 cup butter, softened
2 tablespoons heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla extract
2 cups confectioners' sugar
GLAZE:
2/3 cup semisweet chocolate chips
2 tablespoons butter
Baking cocoa

Steps:

In large heavy saucepan, combine the butter, cocoa, sugar and coffee.
Cook and stir over medium-low heat until melted.
Whisk a small amount of hot mixture into egg.
Return all to the pan, whisking constantly. Cook and stir over medium-low
heat until mixture reaches 160°. Remove from the heat.
Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in.
square baking pan. Refrigerate for 30 minutes or until set.
For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla
until blended. Gradually beat in confectioners' sugar until smooth; spread over crust.
In a microwave, melt chocolate chips and butter; stir until smooth.
Spread over top.
Refrigerate until set. Cut into bars and dust with cocoa.
Yield: 2-1/2 dozen.