Description
Peanut Butter Nanaimo Bars with a crunchy pretzel crust combine the classic Canadian layered dessert with a salty twist. Featuring a baked pretzel crust infused with coconut, cinnamon, and cocoa, a smooth peanut butter filling, and a rich dark chocolate ganache, these bars offer a perfect balance of sweet and salty flavors in each bite.
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 (270 g) plus 2 tbsp
- 1/3 cup milk (80 ml)
Ganache
- 1.5 cups dark chocolate chips 70% (230 g)
- 3 tbsp butter (40 g)
Instructions
- Prepare the crust: Line a square baking tin (23 x 33 cm) with parchment paper and preheat the oven to 180°C (350°F). Grind the pretzels in a food processor, allowing for some larger chunks. Cream together sugar, melted cooled butter, and eggs for about 3 minutes until smooth. Add ground pretzels, shredded coconut, cinnamon, and cocoa powder, mixing until combined. Press this mixture firmly into the baking tin using wet hands or a metal measuring cup to create an even layer.
- Bake the crust: Bake the crust in the preheated oven for 12 to 15 minutes, or until it loses its shine and is set. Remove from the oven and allow to cool completely before adding the filling.
- Make the filling: In a microwave-safe dish, heat the peanut butter, butter, and salt until melted and smooth. Transfer the mixture to a stand mixer and whip until cool. Gradually add the icing sugar and milk in small increments, continuing to whip until a smooth, creamy filling forms.
- Assemble filling layer: Spread the peanut butter filling evenly over the cooled pretzel crust base. Place the pan in the fridge to chill and set the filling layer.
- Prepare the ganache: Melt the dark chocolate chips and butter together over a hot water bath, stirring until fully combined and smooth.
- Finish the bars: Pour the ganache over the chilled peanut butter layer and smooth out with a spatula. Return the assembled bars to the fridge and chill for at least 2 hours until the ganache is firm and set.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent melting.
- Use wet hands or a measuring cup to press the crust mixture firmly to avoid crumbling.
- Adjust the sweetness of the filling by adding more or less icing sugar according to taste.
- The ganache layer can be made with any dark chocolate of your choice, but 70% cocoa provides a nice balance of bittersweet flavor.
- Store the bars refrigerated and consume within 4-5 days for best freshness.
