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.
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 - 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
Provided by Food Network
Yield 16 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
- For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
- For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
- For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars
NANAIMO BARS
Need ideas for a coffee morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping
Provided by Michelle Holmes
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 13
Steps:
- Start by making the biscuit base. In a bowl, over a pan of simmering water, melt the butter with the sugar and cocoa powder, stirring occasionally until smooth. Whisk in the egg for 2 to 3 mins until the mixture has thickened. Remove from heat and mix in the biscuit crumbs, coconut and almonds if using, then press into the base of a lined 20cm square tin. Chill for 10 mins.
- For the middle layer, make the custard icing; whisk together the butter, cream and custard powder until light and fluffy, then gradually add the icing sugar until fully incorporated. Spread over the bottom layer and chill in the fridge for at least 10 mins until the custard is no longer soft.
- Melt the chocolate and butter together in the microwave, then spread over the chilled bars and put back in the fridge. Leave until the chocolate has fully set (about 2 hrs). Take the mixture out of the tin and slice into squares to serve.
Nutrition Facts : Calories 415 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
NANAIMO BARS
Named after the city of Nanaimo in British Columbia, the first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper! This version of the original bar is from Company's Coming - 150 Delicious Squares! Later versions change the vanilla custard layer to mint or peanut butter but the original is my favourite. You can make this a day ahead of a special occasion or keep it in the freezer. I used to freeze half because I'm very weak & I would eat the whole thing myself BUT I soon discovered that it tastes good even when its frozen!
Provided by CountryLady
Categories Bar Cookie
Time 30m
Yield 36 squares
Number Of Ingredients 13
Steps:
- BOTTOM LAYER: Melt first 3 ingredients in top of double boiler or heavy saucepan.
- Add egg & stir to cook & thicken.
- Remove from heat.
- Stir in remaining ingredients& press firmly into an ungreased 9 x 9-inch pan.
- MIDDLE LAYER: Cream all ingredients together; beat until light.
- Spread over bottom layer.
- TOPPING: Melt chips & butter over low heat; cool.
- When cooled but still runny, spread over middle layer.
- Chill in refrigerator.
- Use a very sharp knife to cut into squares.
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NANAIMO BARS | HEALTHY RECIPES | WW CANADA
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Cuisine CanadianCategory DessertServings 16Total Time 1 hr 18 mins
- 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.
- Set a small saucepan over low heat and add an inch of water. Bring to a simmer and place a metal bowl over the simmering water. Add in the chocolate and margarine and allow to melt about 3 minutes; 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.
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