A delicious Canadian sweet, these No-Bake Peanut Butter Nanaimo Bars are a twist on the classic. The conventional custard filling is replaced with a creamy peanut butter layer in this classic no-bake treat.
It’s no secret that I like to bake, but sometimes, I like to not bake. As in no-bake. As in delicious, no-bake peanut butter and chocolate bars.
For those that aren’t familiar, Nanaimo Bars are a sweet Canadian treat, usually filled with a thick vanilla custard/pudding in the middle. They are named after the beautiful British Columbia city of Nanaimo, where they originated (pronounced “na-n_eye-mo”, emphasis on the middle syllable). Truth be told though, I’ve never really been a fan of that custard filling. So for years, I’ve been making a peanut butter version and since I no-baked up a batch over the weekend, I thought it was time I shared.
These bars are dead easy. Simply mix up and add each layer and chill in between. There are only a couple of points worth noting.
Cook’s Notes for No-Bake Peanut Butter Nanaimo Bars
The first is just to be conscious of keeping a nice sweet/salt balance. You have several ingredient options here that may or may not include salt – the peanuts, the butter, the peanut butter. To keep that nice balance, you may need to add a bit of salt to the bottom and middle layers. This is particularly true with the peanut butter. While you can use any kind – smooth or crunchy, standard supermarket brand, natural or even homemade, the only thing I suggest is that you taste your peanut butter filling and add a bit of salt, if necessary.
Secondly, I thought I’d pass on a little tip for cutting these bars. To avoid the chocolate layer cracking when you cut it, run your knife under hot water for 30 seconds or so, quickly wipe dry and then cut. It’s not foolproof, but it works a lot better than cutting cold.
That’s it. Enjoy!
No-Bake Peanut Butter Nanaimo Bars
Ingredients
For the bottom layer:
- 1/2 cup butter salted or unsalted, at room temperature
- 1/4 cup white sugar
- 1 egg beaten
- 1/4 cup cocoa powder
- 1 1/2 cup graham cracker crumbs
- 1/4 cup coconut
- 1/2 cup peanuts salted or unsalted, finely chopped
For the middle layer:
- 1/2 cup smooth or crunchy peanut butter any kind - regular, natural, homemade
- 2 cups icing/confectioner's sugar
- 1/4 cup milk
- 2 Tbsp. butter salted or unsalted, at room temperature
- 1/2 tsp. vanilla
- 1/4-1/2 tsp. salt taste first, then add as needed
For the top layer:
- 2 Tbsp. butter
- 4 oz. semi sweet chocolate or chocolate chips about 2/3 cup regular sized chips
Garnish:
- Sprinkling of Fleur de Sel salt
Instructions
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Prepare an 8-inch square baking pan by lining with parchment paper.
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For the bottom layer: In a large bowl mix together the graham cracker crumbs, coconut and finely chopped peanuts. Set aside.
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In a saucepan, stir together the butter, sugar, beaten egg and cocoa. It will be a bit stiff, but it's important to start with the beaten egg in a cold pan and allow it to warm gently, to avoid scrambled eggs. Place saucepan on stove, over low heat and stir constantly for 5 minutes, until smooth and slightly thickened.
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Add the butter/egg mixture to the graham cracker mixture and stir until well combined. Press this mixture evenly into the parchment lined 8-inch square pan and chill for 15 minutes. (*Tip: for firm, even layers, use a small object with a flat bottom like a drinking glass, to tamp down the bottom and middle layers).
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For the middle layer: Beat together the peanut butter, butter, icing sugar, vanilla and milk until smooth. Taste test and if necessary, add salt, to taste. Spread this mixture over the chilled base. Smooth top and chill for 30 minutes or until firm.
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For the top layer: Melt the chocolate and butter together in a double-boiler over hot water or in the microwave. Spread melted chocolate over the chilled middle layer. Sprinkle with a generous sprinkling of Fleur de Sel salt, if desired. Chill again until firm and then cut into squares.
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*Tip: The easiest way to cut these, to avoid the chocolate cracking, is to run your knife under hot water for 30 seconds first, quickly dry off then use to cut the squares.
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Sometimes I like to not bake too :-) These look fab. I’ve never tried a Nanaimo bar but with my love of peanut butter and chocolate, I need to change that!
Thanks Kate. I definitely recommend these for any peanut butter/chocolate lover. The base on Nanaimo bars is really great. Lots of great flavours going on there, too!
OMG Jennifer! These look amazing and so delicious! Pinning!
Thanks so much, Liz.
What do you mean it’s not foolproof, your cuts look flawless :) My mother used to make nanaimo bars, I had totally forgotten about them! She loved the coconut/chocolate/peanut flavors. I like that these are no-bake, an easy way to satisfy a sweet craving. And your photos are killing it!
Thanks Sophie. I did have one crack, but I conveniently didn’t show that one in the photo ;)
I’ve been meaning to try these bars for the longest time, but I’m so glad I procrastinated, because I think the addition of peanut butter is brilliant!
Thanks so much, Sue. I’m sure you would enjoy this version!
These sound great and I think I have everything I need to make them in the pantry.
Thanks Rachel. Enjoy!
These look absolutely beautiful and delish! The salt sprinkled on top makes my mouth water!
Thanks so much, Melissa. I can’t seem to do chocolate anymore without a bit of salt :)
I love no bake treats a crazy amount too! These bars look magical!
Thanks Katrina. It’s a nice change to no bake :)
I’ve never had a nanaimo bar, but these sound AMAZING!!
These are yummy, Lily. The base is the same as the original nanaimo bars, just the filling is different. It’s quite unique and completely delicious!
These bars look absolutely mouthwatering. I’ve been into no-bake desserts as well lately and I would love to try these. I had no idea it’s a Canadian original – so fun!
Thanks Kathi. It is indeed a Canadian original and a delicious one. Fun to no bake once in a while!
i’d love to try these. they look great!
Thanks Dina. If you like those peanut butter cup treats, you’ll love these.
These sound awesome! I’ve never loved the “traditional” Nanaimo custard either, excited to try these ones:)
Thanks Katie. These are great and lots of people like the custard ones, too.
These are no bake? Sign me up!
Yes, no-bake is a bonus!
I’ve never had “authentic” Nanaimo Bars (although I’ve wanted to try making them for a while now), but I’ve made no-bake versions that were sort of healthified (which probably doesn’t really count haha). But anyhow, these look and sound insanely good. You can never go wrong with the chocolate and pb combo, and that sprinkling of fleur de sel sounds like the perfect addition. :)
Thanks so much, Alexandra. These are yummy (and not healthified, unless you count the natural peanut butter I used :) If you ever want to try the original, here’s the recipe from the City of Nanaimo site – https://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html?media=mobile
Gorgeous bars, I love the layers and the touch of salt – perfection!
Thanks so much, Laura.
this looks delish and baking inspiration for the weekend!! thanks for sharing!!
Thanks Juliana.
I’m not a fan of the customary custard filling either, but how smart are you to swap in peanut butter. Brilliant!
Thanks Renee. I thought it was only me that didn’t like the original :)
Mmmmm….I will definitely be trying these! I’ve made regular nanaimo bars, but I wasn’t crazy about the white pudding-ish filling and thought they’d be better with some kind of creamy peanut butter filling….Looks like I’m not the only one thinking along those lines!
Same, Erica. These are delicious. You’d love them!
Hi hi, I just made these! super super easy! and taste delish! so happy :)
So glad you enjoyed them, Sarah. They are addictive!
Had this receipe out for some time but fresh fruit desserts took over! Made these bars on the weekend and they were yummy! A big improvement over the original Nanaimo bars.
Thanks Irene and I prefer this version to the original, as well. Can’t go wrong with chocolate and peanut butter :)
Another tip for cutting these neatly without the chocolate cracking is to score the top chocolate layer before refrigerating the bars. After they are chilled simply cut through the bars in the same place you scored them. I use a hot knife as well.
Thanks Mary! I will try that :)