Rich, decadent milk chocolate and creamy peanut butter make the perfect topping for the nutty base. For an added garnish, sprinkle finely chopped peanuts over the topping before refrigerating.
- Portion size 25 servings
- Credits : Canadian Living: Holiday 2012
MethodIn bowl, stir together graham crumbs, pecans, cashews and sugar. Drizzle with butter, egg and vanilla, stirring until combined.
Press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until edges are dry but centre is still moist, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together icing sugar, butter and peanut butter; spread over cooled base. Refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.) Cut into bars.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 105 mg
- Sugars 10 g
- Protein 3 g
- Calories 194.0
- Total fat 15 g
- Potassium 94 mg
- Cholesterol 29 mg
- Saturated fat 7 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 7.0