Name: Mean Green Salad with Tahini Miso Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 39 min
Cuisine: Canadian
Ingredients: 2 1/2 cups pretzels (230 g); 1/2 cup sugar (100 g); 3/4 cup melted butter (180 ml); 2 eggs; 80 g shredded coconut; 1/2 tbsp cinnamon; 1/2 cup cocoa powder (40 g); 320 g smooth peanut butter; 1/3 cup butter (75 g); 1/2 tsp salt; 2 cups icing sugar + 2 tbsp (270 g); 1/3 cup milk (80 ml); 1.5 cups dark chocolate chips 70% (230 g); 3 tbsp butter (40 g)

Description

These Peanut Butter Nanaimo Bars with a crunchy pretzel crust combine sweet, salty, and creamy layers in a decadent no-bake treat with a baked crust base. Featuring a crispy pretzel and cocoa crust, a smooth peanut butter filling, and a silky dark chocolate ganache topping, this dessert offers a perfect balance of textures and flavors, ideal for parties or indulgent snacks.

Ingredients

Scale

Crust

2 1/2 cups pretzels (230 g)
1/2 cup sugar (100 g)
3/4 cup melted butter (180 ml)
2 eggs
80 g shredded coconut
1/2 tbsp cinnamon
1/2 cup cocoa powder (40 g)

Filling

320 g smooth peanut butter
1/3 cup butter (75 g)
1/2 tsp salt
2 cups icing sugar + 2 tbsp (270 g)
1/3 cup milk (80 ml)

Ganache

1.5 cups dark chocolate chips 70% (230 g)
3 tbsp butter (40 g)

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Instructions

Preheat and prepare pan: Line a square baking tin measuring 23 x 33 cm with parchment paper and preheat the oven to 180°C (350°F) to prepare for baking the crust.
Prepare the crust ingredients: Place the pretzels into a food processor and grind them until mostly fine with some small chunks remaining to add texture.
Make crust batter: In a mixing bowl, cream the sugar with melted cooled butter and eggs for about 3 minutes until well combined and creamy.
Combine crust components: Add the ground pretzels, shredded coconut, cinnamon, and cocoa powder to the creamed sugar mixture. Mix well to form a uniform crust batter.
Form and bake crust: Press the crust mixture firmly into the prepared baking tin using wet hands or a metal measuring cup to create an even layer. Bake in the oven for 12 to 15 minutes until the crust loses its shine and firms up. Let it cool completely.
Prepare the filling: In a microwave-safe dish, heat peanut butter, butter, and salt until melted and combined. Transfer the mixture to a stand mixer and whip until cool. Gradually add the powdered sugar and milk in small increments, whipping continuously until a smooth, creamy filling forms.
Assemble filling layer: Spread the peanut butter filling evenly over the cooled pretzel crust and chill in the refrigerator to set.
Make the ganache: Melt the dark chocolate chips and butter together over a double boiler or hot water bath, stirring continuously until smooth and glossy.
Top bars with ganache: Pour the warm ganache over the chilled peanut butter layer and smooth out the surface using a spatula.
Set the bars: Return the assembled bars to the refrigerator and chill for at least 2 hours to allow the ganache to firm up completely before serving.

Notes

Use wet hands or a metal measuring cup for easier pressing of the crust mixture into the pan.
The crust can be baked a few minutes longer if it still looks shiny after 15 minutes.
Be sure to whip the peanut butter mixture until cool before adding powdered sugar for best texture.
Dark chocolate with 70% cocoa content adds a rich and slightly bitter balance to the sweet filling.
Store the bars refrigerated and consume within 3-4 days for optimal freshness.
For easier slicing, chill the bars well and use a sharp knife warmed with hot water.