Chocolate Peanut Butter Bars

Chocolate Peanut Butter Nanaimo Bars

These bars showcase the classic combination of chocolate and peanut butter, with pops of caramel flavour in the base.

• Difficulty: Medium
• Category: Cookies and Bars, Recipes

Ingredients

For the Base

• 1 cup unsalted peanuts
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 1/2 oz (70g) 70% dark chocolate
• 2 tbsp (1 oz/28g) unsalted butter
• 1/4 tsp salt

For the Middle Layer

• 6 tbsp (3oz/84g) unsalted butter, softened
• 1/3 cup 1 Tbsp peanut butter
• 1/2 tsp vanilla extract
• pinch salt
• 1/2 cup icing sugar

For the Top Layer

• 4 oz (113g) semi-sweet chocolate
• 2 tbsp (1 oz/28g) unsalted butter

Instructions

For the Base Layer

1. Line an 8 inch square baking tin with parchment paper or aluminum foil with edges overlapping the sides of the pan for easy removal.
2. Toast peanuts in skillet over medium high heat. Once toasted, turn out onto a baking sheet to cool slightly while you prepare the sugar.
3. In a medium saucepan, combine sugar and water. Cook over medium heat, occasionally swirling the pan gently until the the mixture turns a deep golden caramel colour, when the mixture is around 176C/350F.
4. Take the caramel off the heat and stir in salt and the peanuts.
5. Spread the mixture over a baking sheet lined with silicone baking mat or greased aluminum foil and put into the fridge to cool and harden, about 10 minutes.
6. When the mixture has hardened and is cool enough to handle, break into pieces and pulse in a food processor until you have the texture of coarse breadcrumbs.
7. In a medium metal bowl or double boiler set over a pan of barely simmering water, combine dark chocolate and butter. Stir with rubber spatula until the mixture is melted and smooth.
8. Stir the peanut mixture into the chocolate mixture and then spread over the bottom of your prepared pan.
9. Chill the mixture in the freezer until set, about 10-15 minutes.

For the Middle Layer

10. In a medium bowl, or the bowl of a stand mixer, combine butter, peanut butter, vanilla and a pinch of salt. Beat on medium speed until the mixture is well combined and light in colour.
11. Add the icing sugar and mix on low speed until combined.
12. Increase the speed and beat on medium high until you have a light and fluffy texture, about 30 seconds.
13. Spread buttercream over the chilled bottom layer and put in the freezer until hardened, about 15 minutes.

For the Top Layer

14. In a medium metal bowl or double boiler set over a pan of barely simmering water, combine semi-sweet chocolate and butter. Stir with rubber spatula until the mixture is melted and smooth.
15. Remove from heat until cool but still spreadable.
16. Spread over the top of your chilled bars and smooth top (an offset spatula works well for this).
17. Optional – sprinkle with a pinch of sea salt.
18. Put the bars in the freezer until top is set, about 15-20 minutes.
19. When bars have fully set, remove from pan. Warm a chef’s knife under hot water and wife dry. Use this warm knife to easily cut bars into 16 squares. Store in the fridge.