PEANUT BUTTER NANAIMO BARS
RECIPE TYPE
Desserts and Baked Goods
SERVES
Yield 36 to 48
Prep time: 20 min
Total time: 2 hr 35 min
Ingredients
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
Filling:
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)
Topping:
8 oz bittersweet or semi-sweet chocolate, chopped
2 tbsp Longo’s Salted Butter
2 tbsp Longo’s Salted Roasted Peanuts, chopped (optional)
Directions
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
Protein 3g | Fibre 1g |
Fat 14g | Sugar 10g |
Carbs 15g | Sodium 105mg |
