Peanut Nanaimo Bars

• Line bottom and sides of an 8x8-inch baking pan with wax or parchment paper, allowing excess paper to extend over the edges of pan. Lightly butter the paper. Set pan aside.

First layer: 

• Place Chocolate Honeygrams and almonds in a food processor or blender and pulse until it’s a fine crumb, around 30 seconds. Set crumb mixture aside.
• Melt butter in a large heat-proof bowl set over a saucepan of simmering water on medium-low heat. Remove from heat.
• Add sugar, cocoa powder and salt to the melted butter and whisk until smooth. 
• Slowly pour beaten egg into sugar mixture while whisking vigorously.
• Place bowl back over the simmering water. Cook and stir until mixture thickens slightly, about 1 minute. 
• Remove bowl from heat. Gently stir in crumb mixture and the coconut.
• Press mixture into prepared baking pan. Place in refrigerator to chill.

Middle layer:

• Place powdered sugar, peanut butter powder, custard powder, softened butter and heavy cream in a medium bowl. Stir to combine, then beat with an electric mixer until pale and fluffy.
• Evenly spread peanut butter mixture over the chilled bottom layer in the baking pan. Place pan in the freezer to chill for 10 minutes.

Top Layer: 

• Place chocolate chips and butter in microwave-safe bowl. Microwave for 1 minute. Remove and stir until chocolate is completely melted. 
• Evenly spread melted chocolate mixture on top of the chilled peanut butter filling.  Work quickly as the chocolate will begin to set.
• Place pan in refrigerator until chocolate layer has set.
• Use the paper edges to lift the dessert out of the pan. Place on cutting board, and cut into 24 bars. 

• Tip: Wipe knife between cuts to keep the bars looking neat.
• Tip: Store the bars in an airtight container in refrigerator.