In­dulge in this peanutty take on the clas­sic Nanaimo bar

Stanstead Journal - - NEWS -

(NC) We Cana­di­ans know and love the Nanaimo bar, but did you know that peanut but­ter was in­vented in Canada too? There's no bet­ter way to show your true pa­triot love than with this peanutty twist on the clas­sic Cana­dian dessert.

Peanut But­ter Nanaimo Bars

Prep time: 20 min. Bak­ing time: 10 min. Chilling time: 30 min. Makes: 20 bars

In­gre­di­ents Base:

1/2 cup (125 mL) but­ter, melted 1/3 cup (75 mL) unsweet­ened co­coa pow­der 1/4 cup (60 mL) gran­u­lated sugar 1 egg, lightly beaten 1 2/3 cup (400 mL) gra­ham cracker crumbs

1/2 cup (125 mL) peanuts, finely chopped

1/4 cup (60 mL) shred­ded sweet­ened coconut 1/4 cup (60 mL) mini choco­late chips

Fill­ing:

1/2 cup (125 mL) smooth peanut but­ter 2 tbsp (30 mL) but­ter 1 1/3 cup (325 mL) ic­ing sugar 3 tbsp (45 mL) milk 2 tsp (10 mL) vanilla

Top­ping:

4 oz (115 g) milk or bit­ter­sweet choco­late, chopped

1 tbsp (15 mL) but­ter 2 tbsp (30 mL) peanuts, chopped

Di­rec­tions

1. Pre­heat oven to 350°F (180°C). To help parch­ment stick, lightly grease an 8x8 inch (2L) bak­ing pan, then line with parch­ment pa­per so the edges over­hang pan.

2. In a large bowl, com­bine melted but­ter, co­coa pow­der and sugar, stir­ring un­til smooth. Add egg, gra­ham crumbs, peanuts and coconut, and stir to com­bine. Stir in choco­late chips un­til mix­ture is well blended. Pat mix­ture into the base of the pre­pared pan. Bake for 10 to 12 min, or un­til set and no longer shiny. Re­frig­er­ate un­til room tem­per­a­ture.

3. Mean­while, us­ing an elec­tric mixer, beat peanut but­ter with but­ter, ic­ing sugar, milk and vanilla un­til smooth. The fill­ing will be quite thick. Once the base has cooled, spread peanut but­ter mix­ture evenly over top. Re­frig­er­ate un­til firm.

4. In a mi­crowave or on top of a dou­ble boiler, melt choco­late with but­ter. Driz­zle over the firm fill­ing layer, spread­ing to cover. Sprin­kle with peanuts. Re­frig­er­ate un­til set, about 30 min. Us­ing parch­ment pa­per, lift the Nanaimo bars out of the pan. Slice into bars or squares. Ad­di­tional recipes can be found at www.peanut­bu­reau.ca

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