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Peanut Nanaimo Bars

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    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 

    Instructions

    1
    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: 

    1
    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. 
    2
    Melt butter in a large heat-proof bowl set over a saucepan of simmering water on medium-low heat. Remove from heat. 
    3
    Add sugar, cocoa powder and salt to the melted butter and whisk until smooth. 
    4
    Slowly pour beaten egg into sugar mixture while whisking vigorously. 
    5
    Place bowl back over the simmering water. Cook and stir until mixture thickens slightly, about 1 minute.  
    6
    Remove bowl from heat. Gently stir in crumb mixture and the coconut. 
    7
    Press mixture into prepared baking pan. Place in refrigerator to chill. 

    Middle layer: 

    1
    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. 
    2
    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:  

    1
    Place chocolate chips and butter in microwave-safe bowl. Microwave for 1 minute. Remove and stir until chocolate is completely melted.  
    2
    Evenly spread melted chocolate mixture on top of the chilled peanut butter filling.  Work quickly as the chocolate will begin to set. 
    3
    Place pan in refrigerator until chocolate layer has set. 
    4
    Use the paper edges to lift the dessert out of the pan. Place on cutting board and cut into 24 bars. 

    Tips

    1
    Wipe knife between cuts to keep the bars looking neat.
    2
    Store the bars in an airtight container in refrigerator.

    This recipe is brought to you by:

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