Cuban Lunch Nanaimo Bars
¼ cup butter or margarine, melted
1 egg, whisked to combine
1 tsp vanilla extract
¼ cup granulated sugar
1/3 cup cocoa powder
2 cups graham cracker crumbs
2 cuban lunch bars, chopped
½ cup salted peanuts, chopped
½ cup butter or margarine, at room temperature
1 ½ cups smooth peanut butter
4 cups icing sugar
6-7 tbsp milk
3 oz semi sweet chocolate, chopped
3 cuban lunch bars, chopped
Line an 8×8 baking pan with parchment paper.
In a mixing bowl, combine all the base ingredients until evenly moistened. Press into prepared pan and set aside.
In a mixing bowl, using an electric mixer, beat together the butter and peanut butter until combined. Add the icing sugar and beat again. Add milk to make a smooth, thick filling. Spread filling over base and smooth with an offset palette knife. Chill until firm.
Lift the chilled base & filling from the pan using the parchment paper. Place on a large cutting board. Melt together the topping ingredients and pour over base, smoothly with an offset palette knife. Chill until the chocolate is set. Warm a serrated knife under hot running water, dry the blade and carefully cut the bars into 24-36 servings. Wipe the blade and rewarm between cuts for a clean presentation.
Cuban Lunch Cheesecake
2 c. chocolate graham crumbs
1/4 c butter
1/2 c sugar
Bake 10 mins at 350F
3-250g cream cheese
1 c sugar
3 oz cappuccino liqueur
1/4 c sour cream
Blend softened cream cheese with sugar.
Add 1 egg at a time until blended evenly. Do not beat!
Add to taste to reach desired level of flavour of liqueur.
Hand mix 2 finely chopped Cuban Lunch Chocolate Bars
and fold in into the 8″ spring form pan.
2 Cuban Lunch Bars finely chopped and drizzle with chocolate.
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