Recipe

No Bake Peanut Butter Nanaimo Bar Canada Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 6 months ago There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950s. Whatever its origin it. is a delicious recipe. And with the t... More Prep:30m Cook:10m Servings:60	Mystic_rive
	too good not to post chocolate goodness

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michelle73

Ingredients

Cookie:

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1/2 cup (1 stick) unsalted butter

1/4 cup sugar

1/3 cup cocoa

1 large egg, beaten

1 3/4 cups graham cracker crumbs

1 cup shredded sweetened coconut

1/2 cup finely chopped blanched almonds

Peanut Butter Filling:

1/3 cup unsalted butter, softened

1/3 cup peanut butter

1/2 cup confectioners' sugar

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Chocolate Glaze:

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4 ounces semi-sweet chocolate, chopped

2 tablespoons unsalted butter

Directions

Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.

For the cookie:

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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.)

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For the filling:

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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.

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For the glaze:

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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

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Comments

suzalleogram 1 year, 6 months ago said:
Looks good : ) Thanks for the post

michelle73 1 year, 6 months ago 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!

michelle73 1 year, 6 months ago 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.