Peanut Butter Nanaimo Bars
Peanut Butter Nanaimo Bars is a hor d'oeuvre that serves 24. One serving contains 324 calories, 5g of protein, and 19g of fat. For 52 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 4065 foodies and cooks. This recipe from Brown Eyed Baker requires creamy peanut butter, unsalted butter, powdered sugar, and granulated sugar. From preparation to the plate, this recipe takes around 2 hours. With a spoonacular score of 26%, this dish is rather bad. Try Peanut Butter Nanaimo Bars, Peanut Butter Nanaimo Bar (Canada), and Peanut butter cookie bars with Reese’s peanut butter eggs for similar recipes.
Servings: 24
Preparation duration: 105 minutes
Cooking duration: 15 minutes
Ingredients:
1¼ cups creamy peanut butter
2 eggs
2½ cups graham cracker crumbs
½ cup granulated sugar
3 cups powdered sugar
8 ounces semisweet chocolate, finely chopped
¾ cup shredded sweetened coconut
¾ cup unsalted butter, melted
2 tablespoons unsalted butter
Equipment:
baking paper
baking pan
oven
wooden spoon
whisk
bowl
wire rack
microwave
double boiler
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper; set aside.2. 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.3. 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.4. 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.
Step by step:
1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper; set aside.
2. 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.
3. 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.)
4. Bake for 12 to 15 minutes, or until firm and no longer shiny.
5. Transfer to a cooling rack and allow to cool completely before preparing the filling.
6. Make the Filling: Microwave the peanut butter and butter in a large bowl until completely melted and smooth.
7. Whisk in the powdered sugar 1 cup at a time, alternating with the milk in two additions, whisking until smooth.
8. Spread evenly over the base and refrigerate until firm, about 1 hour.
9. Make the Topping: Using a double boiler (or a microwave on 50% power), melt the chocolate and butter.
10. 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.
Nutrition Information:
covered percent of daily need
