Cuban Lunch Nanaimo Bars

Base

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

Filling

½ cup   butter or margarine, at room temperature

1 ½ cups   smooth peanut butter

4 cups    icing sugar

6-7 tbsp milk

Topping

3 oz      semi sweet chocolate, chopped

3   cuban lunch bars, chopped

Method

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.