Recipes

Peanut Butter Nanaimo Bars

:20 min

:2 hr 35 min

Yield 36 to 48

3/4 cup Longo’s Salted Butter, melted and cooled

2 Longo’s Enriched Coop Large Eggs

1/3 cup granulated sugar

1 tsp vanilla extract

2 3/4 cups graham cracker crumbs

1 cup Longo’s Flaked Sweetened Coconut

1 cup Longo’s Salted Roasted Peanuts, finely chopped

1/2 cup mini chocolate chips

Filling

1 cup Longo’s Signature 100%

All Natural Smooth Peanut Butter

1/3 cup Longo’s Salted Butter, softened

1/3 cup 35% whipping cream

1 tsp vanilla extract

1 1/2 cups icing sugar

2 tbsp custard powder (optional)

Topping

8 oz bittersweet or semi-sweet chocolate, chopped

2 tbsp Longo’s Salted Butter

2 tbsp Longo’s Salted Roasted Peanuts, chopped (optional)

•Whisk together butter, eggs, sugar and vanilla. Add graham cracker crumbs, coconut, peanuts and chocolate chips; mix well to combine. Press into parchment- paper-lined 13 x 9 inch baking pan. Bake in preheated 350°F oven for 10 to 15 minutes or until slightly firm to the touch. Let cool.

Filling

•Beat together peanut butter, butter, cream and vanilla. Mix in icing sugar and custard powder, if using. Spread evenly over base; smooth top. Chill for at least 1 hour or until firm.

Topping

•Melt chocolate and butter in heatproof bowl over simmering water until three-quarters melted. Remove from heat; stir until smooth. Spread over the filling, marking the top with a fork or spatula. Sprinkle with peanuts, if desired. Chill for at least 1 hour or until topping is firm. Cut into squares. (Make-ahead - Refrigerator for up to 1 week or freeze for up to 1 month.)

Per serving (1/48th recipe): 190 calories