Ingredients

How to make it

  • Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
  • For the cookie:
  • --------------------
  • Put the butter in a heatproof medium bowl.
  • Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat.
  • Set the bowl over, but not touching, the water.
  • Once the butter is melted, add the sugar and cocoa, and stir to combine.
  • Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes.
  • Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan.
  • (Save the pan of water for melting the chocolate.)
  • ------------------
  • For the filling:
  • -------------------
  • Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light.
  • Spread over the cookie and freeze while you prepare the chocolate glaze.
  • Filling can be doubled or tripled as suggested in comments.
  • ---------------------------------------------------------------
  • For the glaze:
  • --------------------------
  • Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water.
  • Stir occasionally until melted and smooth.
  • Remove from the heat and let cool slightly.
  • (Alternatively, put the chocolate and butter in a medium microwave-safe bowl.
  • Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.).
  • When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.
  • To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife.
  • Serve cool or at room temperature.
  • Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.
  • All credits to foodnetworks 12 Days of Cookies

Reviews & Comments 8

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  • leonora5 5 years ago
    Soooo lovely!
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  • je_suis_cindy 6 years ago
    I love Nanaimo bars in all of their forms!
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  • cial1 6 years ago
    here my big kove for you and for your loving recipe for the cake
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  • michellem 6 years ago
    Im with Lor these look amazing! Thanks!
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  • lor 6 years ago
    Oh yummmmmmmmmmmmmmmmm... this recipe sounds amazing!!!
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    " It was excellent "
    michelle73 ate it and said...
    I sat here thinking of these so finally got up and made them. They are very, very good! I tripled the filling and used a 9x13 pan.
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    " It was excellent "
    michelle73 ate it and said...
    Oh yumm! I've never had the peanut butter version. In fact, I don't think I've even heard of it. I always make the traditional Nanaimo bar or the mint one. This will be added to my hand written recipe box. Thanks so much for this!
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  • suzalleogram 6 years ago
    Looks good : ) Thanks for the post
    Was this review helpful? Yes Flag

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