Peanut Butter Nanaimo Bars – #SRC

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

If I feed my pregnant sweet tooth anymore, I think my baby girl is going to enter the world asking for chocolate milk. I mean, my 3 year old is an addict to milk and Ovaltine, why not the rest of the kids?

This month for The Secret Recipe Club I was assigned such a delectable blog that it sent my cravings through the roof! I mean Slutty Cheesecake Bars!!?!! Who thinks of these things?!?!

Tracy at Pale Yellow is a science teacher by day and a baker by night. Science and baking go hand in hand right? The catch phrase on her blog even says “Cream together butter and sugar until Pale Yellow“. Yep, that’s science right there!

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

I would love to be a teacher at her school and enjoy the treats she shares in the lunch room. She has such a strong passion for baking that one day she decided, heck, put it on a blog and share some love.

I’m so glad she shared these Peanut Butter Nanaimo Bars. They are so addicting that I had to stash some in the freezer to keep from devouring them all in the same week!

If you happen to have these ingredients at home, please go make some now! I only made two changes with these bars. Instead of crushed graham crackers and cocoa powder, I used my son’s chocolate graham Avenger cookies. He didn’t mind at all, cuz he got to enjoy these peanut butter goodies. And I used milk chocolate chips instead of bittersweet, because that is what I had on hand.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Peanut Butter Nanaimo Bars

Ingredients:
Crust-
3/4 cup unsalted butter
1/2 cup sugar
2 eggs
2 1/2 cups graham cracker crumbs or chocolate graham cracker crumbs
3/4 cup shredded sweetened coconut
1/3 cup cocoa powder (omit if using chocolate grahams)
Filling-
1 1/4 cups creamy peanut butter
5 Tb unsalted butter
3 cups powdered sugar
1/3 cup milk
Chocolate Topping-
8 oz bittersweet chocolate chips
2 Tb unsalted butter, cut into pieces

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

First preheat the oven to 350F. Line a 13×9″ baking pan with parchment paper. Hang the parchment paper over the edge of the pan for easy cutting later.

In a food processor, combine the graham crackers and coconut and process until they are fine crumbs.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Melt the butter in the microwave, then blend it quickly with the sugar.

Oh look, creaming together butter and sugar does make it pale yellow!

Mix in the eggs one at a time until completely blended and creamy.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Add the coconut graham mixture. Mix well and pour into the prepared baking pan.

Bake for 12-15 minutes until baked through. Mine were a bit soft in the middle and I didn’t realize it, but they were still yummy!

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

While the base cools off, prepare the addicting peanut butter filling.

Melt the peanut butter and butter in the microwave until smooth.

Then mix well to combine.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Add in the powdered sugar, one cup at a time, and the milk a little at a time, mixing well and scraping the sides of the bowl in between intervals.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Spread or press the peanut butter filling on top of the cooled chocolate crust. Mine was a bit thick and didn’t cover the pan completely. I think my pan was slightly larger than 13×9″, but it didn’t take away the goodness of the bars. 😉

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Refrigerate the bars for about an hour.

Then prepare the chocolate by melting in a double boiler with the butter, or microwaving at 50% power for 30 seconds at a time and stirring in between, until chocolate is a smooth consistency.

Carefully spread over the peanut butter filling.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Chill the bars completely before cutting into squares. The serving says 24. I don’t know how many I made. Some I cut into fancy fudge shop sizes and others I cut into big Reese’s cup sizes.

A little tip, when cutting, lift the bars out by the parchment paper handles you made earlier and place the whole block on a firm cutting board. (See that crack down the middle of my bars? These babies are heavy, so grab a good hold of your parchment paper handles!)

Cut by pressing straight down with a sharp knife and serve immediately or refrigerate.

These may also be cut and frozen, with wax paper strips between the layers.

Peanut Butter Nanaimo Bars | Famished Fish, Finicky Shark #SRC

Now you really don’t want to forget the milk with these bars!

Let me know what you think and don’t forget to check out Pale Yellow.

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Peanut Butter Nanaimo Bars

Prep Time: 2 hours, 12 minutes

Cook Time: 18 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 420 calories

Fat 26 g

Carbs 44 g

Protein 6 g

24


Peanut Butter Nanaimo Bars

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crust

  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 1/2 cups graham cracker crumbs or chocolate graham cracker crumbs
  • 3/4 cup shredded sweetened coconut
  • 1/3 cup cocoa powder (omit if using chocolate grahams)
  • For the Filling

  • 1 1/4 cups creamy peanut butter
  • 5 Tb unsalted butter
  • 3 cups powdered sugar
  • 1/3 cup milk
  • For the Chocolate Topping

  • 8 oz bittersweet chocolate chips
  • 2 Tb unsalted butter, cut into pieces

Instructions

  1. Preheat the oven to 350F. Line a 13×9″ baking pan with parchment paper. Hang the parchment paper over the edge of the pan for easy cutting later.
  2. In a food processor, combine the graham crackers and coconut and process until they are fine crumbs.
  3. Melt the butter in the microwave, then blend it quickly with the sugar.
  4. Mix in the eggs one at a time until completely blended and creamy.
  5. Add the coconut graham mixture. Mix well and pour into the prepared baking pan.
  6. Bake for 12-15 minutes until baked through. While the base cools off, prepare the peanut butter filling.
  7. Melt the peanut butter and butter in the microwave until smooth.Then mix well to combine.
  8. Add in the powdered sugar, one cup at a time, and the milk a little at a time, mixing well and scraping the sides of the bowl in between intervals.
  9. Spread or press the peanut butter filling on top of the cooled chocolate crust. Refrigerate the bars for about an hour.
  10. Then prepare the chocolate by melting in a double boiler with the butter, or microwaving at 50% power for 30 seconds at a time and stirring in between, until chocolate is a smooth consistency.
  11. Carefully spread the chocolate over the peanut butter filling.
  12. Chill the bars completely before cutting into squares.
  13. Lift the bars out by the parchment paper handles you made earlier and place the whole block on a firm cutting board. Cut by pressing straight down with a sharp knife and serve immediately or refrigerate.

Notes

These may also be cut and frozen, with wax paper strips between the layers.

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