Canadian Peanut Butter Nanaimo Bars


1 stick of butter
1/4 cup sugar
1 large egg, beaten
1/2 cup chopped blanched almonds (optional)
2 tablespoons butter


Layer One: Melt a stick of butter using the double boiler method. Then add the sugar, cocoa and egg. Whisk for about 6 minutes or until it becomes the consistency of fudge. Take off of the heat and add the coconut, graham cracker and almonds if you chose to use them. Mix throughly then pour into an aluminum foil lined dish. Press the mixture down with your hands until it covers the bottom evenly.
Layer Two: Put the peanut butter, softened butter and powdered sugar in a new bowl. Use a hand mixer to mix until it becomes smooth. Pour on top of layer one and use a frosting spatula to spread evenly. Place in the freezer while you prepare layer three.
Layer Three: Use the boiling method again to melt the chocolate and butter. The chocolate will become smooth and have a glassy appearance. Pour on top of the mixture and spread to coat the top. Place in the freezer for 30 minutes.
When the chilling is complete, remove from the baking dish and pull off the aluminum foil. Place on cutting board and cut into bite sized squares.


Andie Mitchell's picture

Great recipe, Arielle! I love bar cookie recipes rather than having to bake a few dozen individual cookies because they're just so much easier. I might be thinking of a different cookie type, but have you seen Nanaimo bars made with cream cheese layer in them?


1.0 servings


Wednesday, December 8, 2010 - 8:23am


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