Peanut Butter Nanaimo Bar (Canada)

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this is really amazing and easy to make.

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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.

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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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Really appreciated this recipe because even though it's a frozen bar, the egg ends up completely cooked. (I've found that a lot of frozen recipes leave the egg raw. For me, the "hot fudge" consistency came after about 4 minutes of whisking and at 6 minutes, the butter started to separate back out.

I used shredded coconut, but I think next time I'm going to find a very finely shredded or grated coconut because the base was a little to flaky even after freezing.

All that aside, these were a hit. I ended up cutting up 6x6, so the recipe made 36 (not 60 bars. I can't imagine trying to get 60 of these out of an 8x8 pan.

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I have made this cookies for the past 2 years for my cookie swap and have had rave reviews. I don't add coconut or pecans. I put it in the freezer after each step and keep it in the freezer until cutting into bars. Easy to make, my kids love helping me with it.
It is a must have for the Holiday season now.
Enjoy.

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These were amazingly tasty! I left out the coconut & added in some pecans to the cookie bottom. I sent some to my husbands office & they disappeared in record time with a request for more! Definitely a keeper at our house!

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I have never made the cookie part. I made my own homemade brownies and topped them with the peanut butter icing and ganache. They are the favorite of all my friends and neighbors. The combination with the moist brownies is delicious,if I do say so myself. So,here it is Christmas cookie baking time and what is my most requested item....my brownies. Go figure!

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Very tasty, rich treat! Mine came out looking exactly like the photo. Something about the peanut butter filling reminds me of Snickers ice cream bars. The cookie base is my favorite part. I would make these again. These would be great to take to a party or get-together (as long as you can keep them refrigerated.

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Thought these bars are great for the peanut butter lover, but that's not how we make them in Canada. The filling is made with egg, icing sugar & of course Horne's custard powder. For Christmas or for the lover of mint we add a few drops of mint to make that creme de menthe flavour. Just thought you should also know they were named after the city of Nanaimo, B.C. Canada - eh!

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We made these in our middle school cooking class. Easy to do and Kept in the freezer for a week. They were perfect. Also we took the suggestion to double the peanut butter filling. We all agree we will make these again.