Peanut Butter Nanaimo Bars Recipes

Steps:

• In a saucepan mix together butter, sugar and the beaten egg. Cook over low heat for 5 minutes, stirring constantly, until smooth and slightly thickened.
• In a large bowl mix together the graham wafer crumbs, coconut and finely chopped peanuts. Add the butter egg mixture and mix well. Press evenly into an foil or parchment lined 8-inch square pan and chill for 15 minutes.
• Beat together peanut butter, butter, icing sugar, and milk until smooth. (I like to do a taste test and sometimes add a bit more peanut butter). Spread over the base. Chill for 30 minutes or until firm.
• Melt chocolate and butter together in a double-boiler over hot water or in the microwave. Spread over middle layer. Chill until firm and then cut into squares.

Steps:

• whisk together butter, sugar and eggs.
• add crumbs, coconut, peanuts and cocoa powder-mix thoroughly.
• press into greased 9x13 pan.
• bake 350 until firm (12 to 15 minutes).
• let cool.
• FILLING:.
• over medium heat, melt peanut butter and butter til smooth.
• take off heat and add sugar 1 cup at a time.
• add milk, stir until smooth.
• spread onto cooled base and chill until firm,about 1 hour.
• TOPPING:.
• melt the choclate and butter in a bowl over a sauecpan of hot water.
• spread ontop of filling.
• sprinkle with nuts.
• refrigerate until firm, about 2 hours.

Steps:

• Preheat the oven to 350 degrees. Lightly coat an 8 by 8 inch baking pan with nonstick vegetable spray.
• For the Bottom Layer: In a dry bowl, set over barely simmering water, melt the 5 pats butter and 4 ounces of semisweet chocolate. Remove from the heat and stir in the Graham crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.
• For the Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.
• For the Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2 by 2 inch bars