Peanut Butter Nanaimo Bars
This recipe has been haunting me...so, I thought what better way to start October than with a hauntingly good dessert. Actually this recipe is one of my new favorites! You don’t have to turn on the oven, it’s simple and people go wild for it!!! I brought these little babies to orchestra rehearsal the other night, and I got rave reviews (although, I wish a bit of that had been for my cello playing instead of only for my skills with chocolate)! Three people begged for the recipe (including our conductor), so I thought I had better deliver. A few things to consider: I doubled the recipe and used a 9 x 13 pan, which worked well. I also used a hot knife to cut them, if you don’t then the chocolate layer on top will crack. You could also let them warm up a bit before you cut them. When making the peanut butter filling, make sure your butter is room temperature and whip it by itself first before adding the peanut butter - this will eliminate any butter clumps. The cookie base layer