Saturday, January 4, 2020

Canadian Nanaimo Bars dessert with peanut butter


A Canadian recipe for Nanaimo bars with peanut butter cream filling, salt pretzel base and dark chocolate glaze! A less sweet version of the simple Canadian dessert that Snickers fans in particular will love.
Nanaimo Bars - A Canadian Dessert Recipe EVERYONE Must Try!

There are Nanaimo bars - or as I call them: happiness in the square! The sinful butter cream wafers originally come from the city of Nanaimo in British Columbia. Since their invention, however, they have developed into the declared favorite snack of the Canadians at record speed.

No wonder! Nanaimo bars are an ingenious treat and are also very popular with you. You really enjoyed my vegan Nanaimo bars.

The original Canadian recipe for Nanaimo Bars consists of shortbread biscuit base, a vanilla butter cream and chocolate ganache! Sounds great, doesn't it? Oh, they are too.

Let's see if we can top that? How about a less sweet variant with pretzels instead of butter cookies in the bottom and peanut butter in the filling?


Warm the peanut butter, butter and salt in a bowl together briefly in the micro, then whisk with a hand mixer or blender. Add milk and powdered sugar and whisk until fluffy. Spread the peanut butter cream on the cooled salted pretzel base, smooth it and put it in the fridge.

For the chocolate glaze, melt the finely chopped dark chocolate with the butter in a metal bowl over a water bath. The bowl should not touch the water in the pot and should not get too hot, otherwise it will clot. Also make sure that no water gets into the mixture. If you want to take a shortcut, just take a bag of dark cake icing.



The original Canadian recipe for Nanaimo Bars consists of shortbread biscuits and vanilla butter cream. My variant with pretzels and peanut butter is a less sweet variant that Snickers fans in particular will love.
Prep time: 25 minutes
 Cook time :15 minutes
 Chill : 2 hours
 Total time:  40 minutes
 Servings: 12 -24 cuts
 Calories:  450 kcal

Ingredients

  • 230 g salted pretzels, alternatively butter biscuits or salt crackers
  • 100 g of sugar
  • 180 ml melted butter
  • 2 eggs L
  • 80 g coconut flakes
  • ½ tsp cinnamon
  • 40 g cocoa powder
  • 320 g creamy peanut butter
  • 75 g butter
  • ½ tsp salt
  • 270 g powdered sugar
  • 80 ml milk
  • 230 g dark chocolate 70%
  • 40 g butter


Instructions

  1. Line a rectangular baking tin (23 x 33 cm) with baking paper. Preheat the oven to 180 degrees.
  2. Grind pretzels in the food processor or food processor. A few rougher pieces don't do anything, but rather provide a little bit of crispy.
  3. Beat the sugar, butter and eggs in the blender until frothy for a few minutes. Mix in the ground pretzels, coconut flakes, cinnamon and cocoa with a wooden spoon.
  4. Place this mixture in the baking pan and press it evenly into the form with moistened hands. Bake in the oven for 12 to 15 minutes or until the bottom loses its shine. Let cool completely.
  5. Heat peanut butter, butter and salt in a small saucepan or in the microwave and stir until smooth. Beat this mixture with the hand mixer. Add a portion of powdered sugar and milk alternately in 3 passes and mix everything until a smooth cream is obtained.
  6. Put peanut butter cream on the floor, spread evenly and chill everything For the icing, melt chocolate with butter over a water bath. Mix everything until a smooth glaze is created.
  7. Pour chocolate icing over the peanut cream and smooth everything with a palette. Chill the Nanaimo slices for approx. 2 hours, then cut into squares of any size.


Recipe Notes

  • The Nanaimo cuts have it all, which is why I usually cut them into 24 small squares. The cuts are kept in the refrigerator for a good month. I wrap them individually in cling film
  • I made my Nanaimo bars in a rectangular shape, but you can also make them in a springform pan and then just cut them into small squares.
  • For the perfect chocolate glaze, make sure that when you melt the bowl do not touch the water in the pot and should not become too hot, otherwise it will clot. Also make sure that no water gets into the mixture.
  • The easiest way to cut the Nanaimo Bars is to hold the knife in hot water for about 30 seconds before the blade warms up. Quickly wipe and cut the blade dry.
  • For a lighter and healthier option, use natural peanut butter (without palm oil and sugar) and Xucker powdered sugar instead of powdered sugar.
  • For a sugar-free chocolate glaze, it's best to take sugar-free chocolate drops.