PEANUT BUTTER NANAIMO BAR
Steps:
- 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.
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Hussnain shakir Hussnain
[email protected]I'm allergic to peanuts, so I substituted almond butter. They were still really good!
Funny Boy
[email protected]These bars were delicious! The peanut butter and chocolate were a perfect match.
Md masum Bilah
[email protected]I've never made Nanaimo bars before, but these were so easy to follow and turned out great! Thanks for the recipe.
Olowe Ayo
[email protected]I was disappointed with these bars. The custard layer was too runny and the peanut butter layer was too thick.
Kurdoo Kingooo
[email protected]These were the best Nanaimo bars I've ever had! The peanut butter and chocolate layers were perfect together.
Hello freshness
[email protected]I made these bars for a party and they were a huge hit! Everyone loved them.
Nyima
[email protected]These bars were so easy to make and they turned out perfect! I loved the combination of peanut butter and chocolate.
Unays Siraj
[email protected]The peanut butter and chocolate layers were delicious, but I found the custard layer to be a bit too sweet for my taste. Next time, I'll try using a different type of custard.
rasaraj tamang
[email protected]I've made these bars a few times now, and they're always a favorite. They're so easy to make and they're always a crowd-pleaser.
Zera Biruk
[email protected]These Nanaimo bars were a hit! The peanut butter and chocolate layers were the perfect combination. I used a graham cracker crust instead of a chocolate wafer crust, and it worked out great.