Nanaimo Bars Ww Points 3 No Bake Recipes

BEST NANAIMO BARS RECIPE

Steps:

• Butter and line a 9×9″ square pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Set aside.
• Melt the butter in a large heatproof bowl over a saucepan of very gently simmering water. Whisk in the sugar, cocoa powder, and salt. Remove from heat and slowly add in the egg while whisking vigorously. Return to heat and cook for 1-2 more minutes until the mixture is smooth and resembles hot fudge.
• Add in the graham cracker crumbs, shredded coconut, and chopped nuts.
• Stir until well combined. The mixture might appear dry at first, but keep mixing and it will come together.
• Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan and place in the fridge to chill while preparing the next layer.
• In a large mixing bowl, beat the butter, custard powder, and vanilla until combined. Mix in 1 cup of powdered sugar along with 1 tablespoon of cream at a time, mixing in between until smooth. Add 1-2 more teaspoons of cream, ONLY if needed, to reach a thick and spreadable consistency.
• Spread the buttercream evenly on top of the base layer using an offset spatula. Place in the freezer for 10-15 minutes to firm up while preparing the next layer.
• Melt the chocolate with the cream in a medium heatproof bowl over a saucepan of very gently simmering water, stirring frequently, until completely melted and smooth.
• Pour over the cold buttercream and quickly spread it all over using an offset spatula. Place back in the fridge until ready to cut into squares. See expert tips on how to cut below.

NO BAKE NANAIMO BARS

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.

NANAIMO BARS - WW POINTS = 3 (NO BAKE)

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.