Peanut Butter Nanaimo Bars

Prep time:20 min
Total time:2 hr 35 min

Yield 36 to 48


3/4 cup Longo’s Salted Butter, melted and cooled

2 Longo’s Enriched Coop Large Eggs

1/3 cup granulated sugar

1 tsp vanilla extract

2 3/4 cups graham cracker crumbs

1 cup Longo’s Flaked Sweetened Coconut

1 cup Longo’s Salted Roasted Peanuts, finely chopped

1/2 cup mini chocolate chips


1 cup Longo’s Signature 100%

All Natural Smooth Peanut Butter

1/3 cup Longo’s Salted Butter, softened

1/3 cup 35% whipping cream

1 tsp vanilla extract

1 1/2 cups icing sugar

2 tbsp custard powder (optional)


8 oz bittersweet or semi-sweet chocolate, chopped

2 tbsp Longo’s Salted Butter

2 tbsp Longo’s Salted Roasted Peanuts, chopped (optional)


  • Whisk together butter, eggs, sugar and vanilla. Add graham cracker crumbs, coconut, peanuts and chocolate chips; mix well to combine. Press into parchment- paper-lined 13 x 9 inch baking pan. Bake in preheated 350°F oven for 10 to 15 minutes or until slightly firm to the touch. Let cool.
  • Filling
  • Beat together peanut butter, butter, cream and vanilla. Mix in icing sugar and custard powder, if using. Spread evenly over base; smooth top. Chill for at least 1 hour or until firm.
  • Topping
  • Melt chocolate and butter in heatproof bowl over simmering water until three-quarters melted. Remove from heat; stir until smooth. Spread over the filling, marking the top with a fork or spatula. Sprinkle with peanuts, if desired. Chill for at least 1 hour or until topping is firm. Cut into squares. (Make-ahead - Refrigerator for up to 1 week or freeze for up to 1 month.)

Nutritional Information

Per serving (1/48th recipe): 190 calories
  • Protein 3g
  • Fibre 1g
  • Fat 14g
  • Sugar 10g
  • Carbs 15g
  • Sodium 105mg