Chocolate Peanut Butter Squares
These chocolate peanut butter squares are a simple alternative to the traditional Canadian Nanaimo bar. Several years ago the custard powder they original recipe calls for added tartrazine (food colour) to their custard powder, so I came up with this peanut butter bars variation. It’s darn good even if I do say so myself.
Peanut Butter Bars Recipe
This no-bake recipe includes three layers, but easy to do. The distinct layers make this square really pretty to serve. I know your family will go gaga over these, everyone seems to love chocolate and peanut butter.
To make these bars you will need the following ingredients:[wc_row] [wc_column size=”one-half” position=”first”]
1/2 cup butter
4 oz chocolate
1 tsp vanilla
2 cups oreo crumbs
1/2 cup coconut
1/2 cup chopped peanuts[/wc_column] [wc_column size=”one-half” position=”last”]
1/4 cup butter
3/4 cup peanut butter
1/2 tsp vanilla
3 cups icing sugar
3 tbsp milk
Third Layer Topping
2 cups chocolate chips
2 tbsp butter[/wc_column] [/wc_row]
In a medium saucepan melt the butter and unsweetened chocolate.
Add the vanilla and egg, beat well. Then add the oreo crumbs, coconut, and chopped peanuts.
Mix well, place in the bottom of an 8 by 8-inch pan and press firmly.
Second Layer – Bring on the Peanut Butter
In the bowl of a mixer add the butter and the peanut butter. Whip for at least a minute to blend them together and then add the vanilla and mix.
Add the icing sugar one cup at a time. Start at a low speed and increase to high once the icing sugar is incorporated. This will keep the icing sugar from dusting everything around you. Do it a cup at a time beating well between additions.
Judge how firm your peanut butter mixture. It should be firm so that it holds its shape. But if your peanut butter mixture is crumbly and won’t hold together add a tablespoon of milk at a time until it is a consistency that will hold together.
Place this layer on top of the chocolate oreo layer and press into place.
Third Layer – Chocolate Topping
Place 2 cups of chocolate chips into a bowl with two tablespoons of butter. Microwave on low until the chocolate melts, stir until soft.
Once the chocolate melted, pour and swirl on top of the peanut butter layer.
Chill the chocolate peanut butter bars until firm, at least two hours. I left mine overnight before cutting but that is not necessary.
If you find that your top layer is difficult to cut, leave the squares on the counter for a few minutes to soften after being cold.
These bars freeze and pack really well. This is one of the recipes I made to take to Prince George for my family loved one. They were cut, wrapped in parchment paper and then frozen. When it was time to leave I took them out of the freezer and placed in a cooler, they traveled very well.
Of course, I served a few to Hubs before they hit the freezer.