Nanaimo Bars... one point for the Canucks.

Peanut butter, Chocolate, Graham crackers, Coconut, Hazelnut, Pecans, Almonds. These bars are not for your nut allergist! Talk about layers of decadence and uber-richness! I have to cut these squares in 1/2 by 1/2 inch squares because they are that indulgent.

Nanaimo Bars are I've realized are a Canadian Dessert. It is basically chalked up to a no-bake square, named after the West-Coast city of Nanaimo, British Columbia. Won't lie, the Canadians surprised me with this recipe, I was impressed. Because I live in America and have family in Canada, I have to give the Canucks a hard time.

The first time I made these was for a trip to visit some friends. I'd found the recipe on FoodNetwork while looking at other recipes and mentally bookmarked it to try some time. I am always nervous about making/trying new recipes for a crowd if I don't know what to expect. Individually, these ingredients sounded delicious it was just a matter of how they would taste mixed together. And of course I rarely follow a recipe to the T, which adds to the risk factor. But, I made them and took them and by the end of the weekend, they were gone! My friends looked for any excuse to eat them. They were so rich that it was only 1 or 2 squares at a time but they were consumed about every half hour or so. We realized they taste better frozen as the peanut butter melts at room temperature so the freezer was always being opened and closed.

I've made these twice now, each time altering the recipe. The first time I doubled up on the peanut butter. The only caution I have is to watch the saltiness as you add more peanut butter (unless you use a low or no salt kind). Everyone enjoyed them but I personally could taste the salt factor. The second time, I stuck to the recommended amount of PB but wasn't too pleased with that taste either, it was sweeter than peanut-ty. Also, I'd run out of almonds for the graham layer so ground up some pecans as well. And in both trials, rather than put peanuts on the top, I added hazelnuts. BOTTOM LINE: I really like this recipe. It has definitely been added as a go-to for entertaining. Only downside is you have to plan ahead if you want to make them as it takes some refrigeration. The steps are crazy easy though and make up for the refrigeration time. I'd be interested in playing around with the layers and flavors. Coffee, Mocha, Mint, Caramel, etc. Can't wait to try it out with my younger bro and his friends.




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.