Peanut Butter Nanaimo Bars Recipes

PEANUT BUTTER NANAIMO BARS

Steps:

• whisk together butter, sugar and eggs.
• add crumbs, coconut, peanuts and cocoa powder-mix thoroughly.
• press into greased 9x13 pan.
• bake 350 until firm (12 to 15 minutes).
• let cool.
• FILLING:.
• over medium heat, melt peanut butter and butter til smooth.
• take off heat and add sugar 1 cup at a time.
• add milk, stir until smooth.
• spread onto cooled base and chill until firm,about 1 hour.
• TOPPING:.
• melt the choclate and butter in a bowl over a sauecpan of hot water.
• spread ontop of filling.
• sprinkle with nuts.
• refrigerate until firm, about 2 hours.

NANAIMO BARS

Steps:

• Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
• For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
• For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
• For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars

PEANUT BUTTER NANAIMO BARS

Steps:

• 1. Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. 2. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour. It will make your life easier, by the way, to put a layer of parchment in the bottom of the pan. 3. Prepare the middle layer. Cream the butter, Mighty Maple peanut butter, vanilla powder, salt, and confectioners' sugar together, beating until the mixture is light and fluffy. If it is too thick, you might want to add a small quantity of milk or cream to the mixture, until it is of a spreadable consistency. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid. 4. Prepare the top layer. Melt chocolate, butter, and Dark Chocolate Dreams peanut butter slowly over low heat. Once fully melted and incorporated, remove from heat and allow to solidify to the point where it is thick but still pourable. Pour over second layer as quickly as you can so that the middle layer doesn't begin to melt. Let the bars cool for at least one hour in the refrigerator before serving.

NANAIMO BARS I

Steps:

• Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
• Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
• Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
• Refrigerate till hardened.
• Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.

PEANUT BUTTER NANAIMO BARS

Steps:

• In a saucepan mix together butter, sugar and the beaten egg. Cook over low heat for 5 minutes, stirring constantly, until smooth and slightly thickened.
• In a large bowl mix together the graham wafer crumbs, coconut and finely chopped peanuts. Add the butter egg mixture and mix well. Press evenly into an foil or parchment lined 8-inch square pan and chill for 15 minutes.
• Beat together peanut butter, butter, icing sugar, and milk until smooth. (I like to do a taste test and sometimes add a bit more peanut butter). Spread over the base. Chill for 30 minutes or until firm.
• Melt chocolate and butter together in a double-boiler over hot water or in the microwave. Spread over middle layer. Chill until firm and then cut into squares.