Best Nanaimo Bars Ww Points 3 No Bake Recipes
NANAIMO BARS - WW POINTS = 3 (NO BAKE)
I just received my January/February 2009 Weight Watchers Magazine. Every magazine has a recipe makeover and this is the one featured this time. The cooking time listed is for the refrigeration time.
Provided by senseicheryl
Categories Bar Cookie
Time 3h10m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 15
Steps:
- Line a 9-inch square baking pan with plastic wrap.
- Melt butter in a saucepan over medium heat. Add sugar, cocoa and egg. Cook 1 minute. Stir in graham cracker crumbs, rolled oats, coconut, walnuts and vanilla.
- Pat the mixture into the bottom of the pan. Freeze until firm, 30 minutes.
- With an electric mixer, beat butter and milk. Beat in the confectioners' sugar and vanilla. Spread over the crust and chill 15 minutes.
- Microwave chocolate and remaining butter 10 seconds; stir. Spread over the filling; chill 2 hours.
- Cut into bars.
Nutrition Facts : Calories 121.4, Fat 5.4, SaturatedFat 3, Cholesterol 15.2, Sodium 24.9, Carbohydrate 18.1, Fiber 1.2, Sugar 14.6, Protein 1.6
NANAIMO BARS III
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.
Provided by MARTHA J PAUL
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 13
Steps:
- In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
- For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
- While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g
NANAIMO BARS (WITH 6 VARIATIONS)
These no-bake, three layered snack bars start with a crumb base, followed by a layer of light custard buttercream, then topped with a shimmering layer of chocolate. Nanaimo Bars are one of Canada's favorite confections, named after the beautiful city of Nanaimo, B.C. It all began when Mabel Jenkins, a Nanaimo housewife entered the recipe in a magazine contest back in the 1950's. She won the contest with these tasty treats even made the town famous for them. There are six variations of filling here at the bottom of this recipe. Buddha got this recipe from a co-worker named Kindalee.
Provided by 2Bleu
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- BASE: Melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg with vanilla and stir into butter mixture. Remove from heat.
- Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chill until set, at least 20 minute.
- FILLING: Beat butter with wooden spoon until light. Beat in custard powder and milk.Gradually beat in sugar. Spread over chilled base and let set in fridge.
- TOPPING: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling.
- Store in fridge until chocolate topping begins to harden. Score topping into 16 small bars (bites). Cut before totally solid, use a hot knife, wiping clean between cuts. Store in fridge or freeze for up to 2 months.
- FILLING VARIATIONS:.
- PEANUT BUTTER FILLING.-- 2 Tbsp Custard powder, 1/4 cup Milk, 2 Tbsp Butter; softened, 1/2 cup smooth peanut butter 2 cups confectioners sugar -sifted.
- MINT FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute jello pudding powder), 1/4 cup milk, 3 cups icing sugar, 1 teaspoons peppermint flavoring, 1-2 drops green food coloring as desired.
- CAPPUCCINO FILLING -- 2 Tbsp milk, 3 Tbsp unsalted butter, 2 tsp instant coffee or espresso powder, 1/2 tsp vanilla, 2 cups confectioners sugar.
- GRAND MARNIER FILLING -- 2 cups Icing Sugar, 1/4 cup Butter; softened, 1/4 cup Grand Marnier or orange -liqueur, 1 Tbsp Orange rind; coarsely grated.
- BAILEY'S IRISH CREAM FILLING -- 1/3 cup butter, 3 Tbsp custard powder, Bird's brand (or substitute vanilla jello pudding powder), 1/4 cup Bailey's Irish Cream, 2-3 cups icing sugar.
- CHERRY FILLING -- 1/4 cup Butter; softened, 1 tablespoons Cherry juice, 2 cups Icing sugar, 1/3 cup chopped Maraschino cherries, 1-2 drops of red food coloring.
NO BAKE NANAIMO BARS
By many accounts, Nanaimo bars came into existence when a Nanaimo housewife entered her no-bake squares into a magazine contest. Though we see several sources citing that it was "about 35 years ago", though we were not able to locate the name of the entrant or the magazine in which it was published. However, the legend goes on to say that when the recipe was published, it put both the bar and the town on the map
Provided by Bryson Hatfield @BestBaker90
Categories Cookies
Number Of Ingredients 16
Steps:
- Crust Directions: Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 12" pan or glass baking dish. Use a rolling pin to make sure it is even all around.
- Filling Directions: Cream butter, cream, custard powder, and sugar together well. Beat until light and fluffy. Spread over bottom layer an even thickness all over.
- Topping Directions: Melt chocolate and butter over low, low heat. Cool a bit . Once cool, but still liquid, pour over second layer and chill in refrigerator. This makes about 10 big squares or 20 bar shaped pieces.
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