Peanut Nanaimo Bars


    Ingredients Bottom Layer 

    • 3 packages Schär Chocolate Honey grams (15 crackers) 
    • ½ cup sliced almonds 
    • ½ cup unsalted butter 
    • ¼ cup sugar 
    • 5 tbsp unsweetened cocoa powder 
    • 1/8 tsp salt 
    • 1 large egg, lightly beaten  
    • 1 cup sweetened shredded coconut 

    Ingredients Middle Layer 

    • 1 cup powdered sugar 
    • ¾ cup peanut butter powder 
    • 2 tbsp custard powder 
    • ½ cup unsalted butter, softened 
    • 3 tbsp heavy cream  

    Ingredients Top Layer 

    • ½ cup semi-sweet chocolate chips 
    • 2 tbsp unsalted butter 


    Line bottom and sides of an 8×8-inch baking pan with wax or parchment paper, allowing excess paper to extend over the edges of pan. Lightly butter the paper. Set pan aside. 

    First layer: 

    Place Chocolate Honey grams and almonds in a food processor or blender and pulse until it is a fine crumb, around 30 seconds. Set crumb mixture aside. 
    Melt butter in a large heat-proof bowl set over a saucepan of simmering water on medium-low heat. Remove from heat. 
    Add sugar, cocoa powder and salt to the melted butter and whisk until smooth. 
    Slowly pour beaten egg into sugar mixture while whisking vigorously. 
    Place bowl back over the simmering water. Cook and stir until mixture thickens slightly, about 1 minute.  
    Remove bowl from heat. Gently stir in crumb mixture and the coconut. 
    Press mixture into prepared baking pan. Place in refrigerator to chill. 

    Middle layer: 

    Place powdered sugar, peanut butter powder, custard powder, softened butter and heavy cream in a medium bowl. Stir to combine, then beat with an electric mixer until pale and fluffy. 
    Evenly spread peanut butter mixture over the chilled bottom layer in the baking pan. Place pan in the freezer to chill for 10 minutes. 

    Top Layer:  

    Place chocolate chips and butter in microwave-safe bowl. Microwave for 1 minute. Remove and stir until chocolate is completely melted.  
    Evenly spread melted chocolate mixture on top of the chilled peanut butter filling.  Work quickly as the chocolate will begin to set. 
    Place pan in refrigerator until chocolate layer has set. 
    Use the paper edges to lift the dessert out of the pan. Place on cutting board and cut into 24 bars. 


    Wipe knife between cuts to keep the bars looking neat.
    Store the bars in an airtight container in refrigerator.

    This recipe is brought to you by:

    2021 Platinum Partner 2021 Gold Partner 2021 Platinum Partner More sponsors

    Could It Be Celiac? Take the Symptom Checklist

    Help us change
    the lives of Gluten-Free Canadians.

    thumb Donate thumb Volunteer thumb Partner thumb Work with Us

    Get our monthly newsletter.

    News, hot topics, tips, education & more.

    Help support the CCA by visiting our shop.

    All proceeds will go towards supporting Canadians with Celiac.

    Have a question? Ask CCA!

      QUESTIONS? Skip to content