Weight Watchers Nanaimo Bars Recipe 445

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.

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

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.

Steps:

• Layer One----------------------.
• In a double boiler mix together The first 5 ingredients (butter, sugar, egg, vanilla& cocoa) Stir until slightly thickened.
• Add graham wafer crumbs,coconut& nuts.
• Grease a 9" square pan and press this first layer down so the base is evenly spread, let stand for 15 minutes.
• Layer Two----------------------.
• Mix together the layer two ingredients and spread over layer one.
• Refrigerate for 15 minutes.
• Layer Three----------------------.
• Melt chocolate over hot water.
• Very slowly& gently stir in the tbsp of butter until just blended.
• Spread over layer two.
• Refrigerate then cut into squares== That's it.

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.