Ingredients: |
Ingredients: Base:
2 cups chocolate cookie crumbs (e.g. the shells of Oreo cookies)
¼ cup sugar
⅓ cup cocoa powder, sifted
1 cup sweetened flaked coconut
½ cup unsalted butter, melted
1 egg
1 tsp. vanilla extract
½ cup dry-roasted salted peanuts, roughly chopped
Filling:
3 Tbsp.unsalted butter, room temperature
⅔ cup icing sugar, sifted
2 Tbsp. custard powder (optional)
⅓ cup peanut butter
2 tsps. half-and-half cream
1 tsp. vanilla extract
Topping:
6 oz. (175 g) semisweet chocolate, roughly chopped
2 Tbsp. unsalted butter
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Directions: |
Directions:Preheat oven to 325°F. Grease and line an 8" square pan with parchment paper, making sure the paper comes up the sides. Stir cookie crumbs, sugar, cocoa powder and coconut together by hand. Stir in melted butter, followed by the egg and vanilla extract. Mix with a hand or stand mixer to combine all the ingredients. Add peanuts and stir well then press the into the bottom of the prepared pan. The crust will be soft and manageable, so you can use your fingers to press it down evenly. Bake the crust for 15 minutes, then cool. Beat the butter, icing sugar and custard powder together with a mixer then add the peanut butter, cream and vanilla extract and beat until the mixture is smooth. Spread this mixture on the cooled chocolate crust and cover with plastic wrap directly on the peanut butter mixture. Press down and rub on the plastic wrap to even out the mixture. Chill in the fridge until firm, about 2 hours. For the topping, place the chocolate and butter in a metal or glass bowl over a saucepot of barely simmering water and stir until melted. Alternatively, the chocolate and butter can be melted in the microwave at 30-second intervals. Spread this mixture over the chilled peanut butter center and chill again until firm, about an hour, before slicing into bars.
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This recipe for Chocolate Peanut Butter Nanaimo Bars is from