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
BAKED-BOTTOM NANAIMO BARS
Eat these right away and serve it like a cobbler -- or chill, cut into small rectangles, and enjoy them out of hand.
Provided by BAKER88
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch square baking pan.
- In a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. Add the egg and cocoa powder, and beat until the ingredients are well mixed. Pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. Press the mixture into the bottom of the prepared baking pan.
- Bake in the preheated oven for 12 minutes, and let the crust cool.
- Melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. Remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. Refrigerate the dish while you make the next layer.
- Beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. Spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 27.4 g, Cholesterol 35.3 mg, Fat 15.3 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 8.8 g, Sodium 220.5 mg, Sugar 20.1 g
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