Best Weight Watchers Nanaimo Bars 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
AUTHENTIC NANAIMO BARS
This is THE original recipe from Joyce Hardcastle who won the Ultimate Nanaimo Bar Recipe contest in 1986; no variations, just the exact ingredients she used An offset spatula comes in handy for this. These are very rich and sweet, one small bar is enough! If you don't have Birds Eye custard powder it totally changes the taste and I wouldn't make it if there was non in the kitchen. Why make the original if you do not use the original recipe. A tin of this product lasts forever and is a nice topping for stale cakes or a nice warm bowl of real comfort food! Someone mentioned the crust was greasy....If the crust ingredients are added in order the crust has never been greasy. Or, add 1/4 cup extra graham cracker crumbs. The ratio of butter to the other ingredients isn't a lot. If you omit any crust ingredient and use the same amount of butter called for in the recipe it won't turn out the way it should. This is one recipe that should never be altered!
Provided by green_sleeves
Categories Bar Cookie
Time 1h15m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 13
Steps:
- Bottom Layer'.
- Melt first three ingredients in the top of a double boiler.
- Add egg when the butter and cocoa are warm (not hot) and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good.
- Remove from heat.
- Stir in crumbs, coconut and nuts.
- Press firmly into an ungreased 8 X 8 pan.
- Second Layer:.
- Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- Third Layer:.
- Melt chocolate and butter over low heat.
- Cool.
- Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.
Nutrition Facts : Calories 225.1, Fat 15.3, SaturatedFat 9, Cholesterol 32.7, Sodium 45.8, Carbohydrate 21.9, Fiber 1.6, Sugar 16.8, Protein 2.1
THE ORIGINAL NANAIMO BARS
Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. My Mom used to make these when I was a child. She was from Canada & this is not your normal desert! Very rich and wonderful!
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 30m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: Melt first 3 ingredients in top of a 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 8 pan.
- SECOND LAYER: Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- THIRD LAYER: Melt chocolate and butter over low heat.
- Cool
- When cool, but still liquid, pour over second layer and chill in refrigerator.
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.
WEIGHT WATCHERS NANAIMO BARS RECIPE - (4.4/5)
Provided by gapboy1379-2
Number Of Ingredients 10
Steps:
- Line bottom of an 8 X 8-inch baking pan with parchment or waxed paper. Place graham cracker crumbs, nuts, chocolate chips and coconut in a food processor; pulse until combined and then add melted margarine. Stir together and pour into prepared baking pan, patting down crust evenly on the bottom; place into freezer for 10 minutes. (Note: If you cannot find graham cracker crumbs, crush 6 whole graham cracker sheets into crumbs in a food processor.) In a bowl, whisk together pudding mix and milk until firm; add in whipped topping. Spread evenly on top of chilled crust and place back into freezer for 45 minutes, or until firm. Melt baking chocolate and 1 tablespoon of margarine in a small saucepan over low heat; stir and set aside until luke warm. Pour and spread over pudding layer and place into refrigerator until set, about 5 minutes. Cut into 16 bars and serve.
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
CAPPUCCINO NANAIMO BARS
Nanaimo Bars are a British Columbian classic, and this recipe is by Anna Olson as featured on her Sugar-program on Food Network Canada.
Provided by kolibri
Categories Bar Cookie
Time 1h30m
Yield 64 mini-bars
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
- For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
- For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
- For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
- To serve, slice with a hot, dry knife into 1-inch squares.
Nutrition Facts : Calories 126.2, Fat 9.2, SaturatedFat 5.8, Cholesterol 14.1, Sodium 22.6, Carbohydrate 11.9, Fiber 1.4, Sugar 6.6, Protein 1.4
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