Peanut Butter Nanaimo Bars
It probably comes as no surprise that we absolutely LOVED these bars. The base is a wonderfully dense and chewy chocolate mixture that includes coconut and graham cracker crumbs. The base is topped with a peanut butter filling that reminds us of a Reese’s peanut butter cup, and then a final layer of chocolate ganache is spread over top. Aside from the base, the rest of the bar tastes similar to the Buckeye Brownies that we made earlier this year. The base of these aren’t as rich as a traditional brownie, but the combination of flavors is phenomenal.
Now we can’t wait to make traditional Nanaimo bars!
One year ago: Hamburger Buns and Mojito Cupcakes
Two years ago: Sweet and Salty Brownies
Three years ago: Pea in a Pod Baby Shower Cookies
Peanut Butter Nanaimo Bars
Yield: 24 bars A peanut butter version of the popular Nanaimo Bars.For the Base:
- ¾ cup (170.25 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 2 eggs
- 2½ cups (210 g) graham cracker crumbs
- ¾ cup (67.5 g) shredded sweetened coconut
- ⅓ cup (28.67 g) cocoa powder
For the Filling:
- 1¼ cups (322.5 g) creamy peanut butter
- ⅓ cup (75.67 g) unsalted butter
- 3 cups (360 g) powdered sugar
- ⅓ cup (81.33 ml) milk
For the Topping:
- 8 ounces (226.8 g) semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper; set aside.
- Make the Base: In a large bowl, whisk together the melted butter, sugar and eggs. Use a large wooden spoon to stir in the graham cracker crumbs, coconut and cocoa powder until completely combined. Transfer to prepared baking pan and press evenly into pan. (The mixture will be a little sticky, so you may need to wet your fingers a bit and then press it in.) Bake for 12 to 15 minutes, or until firm and no longer shiny. Transfer to a cooling rack and allow to cool completely before preparing the filling.
- Make the Filling: Microwave the peanut butter and butter in a large bowl until completely melted and smooth. Whisk in the powdered sugar 1 cup at a time, alternating with the milk in two additions, whisking until smooth. Spread evenly over the base and refrigerate until firm, about 1 hour.
- Make the Topping: Using a double boiler (or a microwave on 50% power), melt the chocolate and butter. Spread over the filling and allow to set at room temperature (or refrigerate to speed up the process) before cutting into bars and serving. Leftovers should be stored in an airtight container at room temperature or in the refrigerator.
Notes
Nutritional values are based on one serving
- Yield: 24 bars
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 2 hours
Ingredients
For the Base:
- ¾ cup ( 170.25 g ) unsalted butter, melted
- ½ cup ( 100 g ) granulated sugar
- 2 eggs
- 2½ cups ( 210 g ) graham cracker crumbs
- ¾ cup ( 67.5 g ) shredded sweetened coconut
- ⅓ cup ( 28.67 g ) cocoa powder
For the Filling:
- 1¼ cups ( 322.5 g ) creamy peanut butter
- ⅓ cup ( 75.67 g ) unsalted butter
- 3 cups ( 360 g ) powdered sugar
- ⅓ cup ( 81.33 ml ) milk
For the Topping:
- 8 ounces ( 226.8 g ) semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter
Method
- Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper; set aside.
- Make the Base: In a large bowl, whisk together the melted butter, sugar and eggs. Use a large wooden spoon to stir in the graham cracker crumbs, coconut and cocoa powder until completely combined. Transfer to prepared baking pan and press evenly into pan. (The mixture will be a little sticky, so you may need to wet your fingers a bit and then press it in.) Bake for 12 to 15 minutes, or until firm and no longer shiny. Transfer to a cooling rack and allow to cool completely before preparing the filling.
- Make the Filling: Microwave the peanut butter and butter in a large bowl until completely melted and smooth. Whisk in the powdered sugar 1 cup at a time, alternating with the milk in two additions, whisking until smooth. Spread evenly over the base and refrigerate until firm, about 1 hour.
- Make the Topping: Using a double boiler (or a microwave on 50% power), melt the chocolate and butter. Spread over the filling and allow to set at room temperature (or refrigerate to speed up the process) before cutting into bars and serving. Leftovers should be stored in an airtight container at room temperature or in the refrigerator.
