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REESE Peanut Butter Nanaimo Bar Recipe

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 30  Minutes

Ingredients

  • BASE:
  • 1/2 cup butter (125 mL)
  • 1/4 cup granulated sugar (50 mL)
  • 1/3 cup HERSHEY'S Cocoa (75 mL)
  • 1 egg, beaten (1)
  • 1 3/4 cups graham cracker crumbs (425 mL)
  • 1 cup sweetened, flaked coconut (250 mL)
  • FILLING:
  • 1/2 cup CHIPITS REESE Peanut Butter Chips (125 mL)
  • 1/2 cup softened butter (125 mL)
  • 1 cup icing sugar (250 mL)
  • 2 tbsp custard powder (30 mL)
  • GLAZE:
  • 1/2 cup CHIPITS Dark Chocolate Chips or Semi-Sweet Chocolate Chips (125 mL)
  • 1/2 cup CHIPITS REESE Peanut Butter Chips (125 mL)
  • 2 tbsp butter (30 mL)

Directions

    1. Base: Line an 8-inch (1.5 L) square baking dish with foil or parchment. Melt butter in a large, heavy pot set over medium-low heat. Add sugar and cocoa; cook, stirring until sugar is melted and mixture is smooth. Add egg; cook, whisking constantly, for 1 minute or until hot throughout. Remove from heat; stir in crumbs and coconut. Press into prepared pan.

    2. Filling: Melt peanut butter chips in a heatproof bowl set over simmering water; cool slightly for about 3 minutes. Beat melted chips with butter until smooth. Add icing sugar and custard powder; beat on high for 3 minutes or until very fluffy. Spread evenly over the base. Chill until set.

    3. Glaze: Meanwhile, melt chocolate chips with peanut butter chips and butter. Cool slightly; spread evenly over second layer. Chill just until set. Remove chilled dessert from the pan; slice into bars. Serve at room temperature. Makes 24 bars.


    Tips:
    � Using a double boiler or a bowl set over a pot of simmering water when melting the chips will ensure that they melt evenly every time.
    � Creating an overhang with the foil will allow the bars to be removed easily from the pan for slicing.
    � To set the dessert faster during preparation, place in the freezer for up to 20 minutes between layers.

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