A Nanaimo bar with a peanut butter middle layer in place of the custard. A family recipe, checked against a Food Network version.
Cookie base
- ½ cup unsalted butter
- ¼ cup sugar
- ⅓ cup cocoa
- 1 large egg, beaten
- 1¾ cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- ½ cup blanched almonds, finely chopped
Line a 20 cm (8 in) square pan with aluminum foil, leaving long flaps hanging over each edge.
Put the butter in a medium heatproof bowl. Bring 2–3 cm of water to a very slow simmer in a saucepan over medium-low heat, and set the bowl over the pan without touching the water. Once the butter melts, stir in the sugar and cocoa. Add the egg and cook, whisking constantly, until warm to the touch and slightly thickened to about the consistency of hot fudge, about 6 minutes.
Remove from the heat and stir in the graham crumbs, coconut, and almonds. Press firmly into the prepared pan. Keep the pan of hot water for the glaze.
Peanut butter filling
- ⅓ cup unsalted butter, softened
- ⅓ cup peanut butter
- ½ cup icing sugar
Beat the butter, peanut butter, and icing sugar until light. Spread over the base and freeze while you make the glaze.
Chocolate glaze
- 115 g (4 oz) semi-sweet chocolate, chopped
- 2 tbsp unsalted butter
Put the chocolate and butter in a medium heatproof bowl and set it over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly.
When cool but still runny, pour the chocolate over the chilled peanut butter layer and smooth it out with an offset spatula. Freeze for 30 minutes.
To serve
Let sit out of the freezer for 5 minutes. Lift out of the pan by the foil flaps and cut into squares with a sharp knife. Serve cool or at room temperature.
Notes
- Finished bars keep frozen for up to a month, wrapped in the pan in plastic wrap and then foil.