1 Video | Photo: Peanut Butter Nanaimo Bar (Canada) Recipe
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 origins, we loved it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well.
Ingredients
Cookie:
- 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
Chocolate Glaze:
- 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: 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.
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.
Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
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By tito26
Pa
on January 05, 2012
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this is really amazing and easy to make.
By lalalemon
sc
on January 03, 2012
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These cookies are absolutely delicious. One of my all-time favorites to make during the holidays, or to take to a get-together. I do not add or subtract ingredients, and definitely wouldn't add pecans, (although I do leave the peanut off the top and everyone I make them for looooves them! I've even converted people who don't like coconut, or sweets. I prefer to eat them while they're still cold, but a lot of people I know like them to be at room temperature so the middle is gooey. No, the recipe doesn't make 5 dozen bars, but in the video (which shows exactly how to make them so it should be fool proof it looks like she would get 49 out of them, and I personally cut them a little bigger so I get 30-36 depending on how "perfect" I want them to be. I also love that they freeze so well, and for so long. Except, they'd never last a month in my house. I will hang on to this recipe forever.
By annag_12378517
Petaluma, 43
on December 21, 2011
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These are so good! I was a little sceptical that a nonbake cookie would be tasty, but it is! Two things though: 1. It does not make 5 dozen bars as the recipes states (come on really? in a 8x8 pan? they must have scaled down the recipe from a larger one and forgot to scale down the number of servings 2. I like the flavor of coconut, but I'm not a huge fan of the texture. I pulsed my coconut in the food processor to break it up. It didn't add any extra steps or cleanup because that is how I chopped up my graham crackers and almonds.
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