Best 2 Peanut Butter Nanaimo Bar Recipes
Calling all dessert enthusiasts! Dive into the delectable world of the classic Peanut Butter Nanaimo Bar, a beloved Canadian treat that combines rich flavors and textures. With its graham cracker crust, smooth peanut butter filling, and decadent chocolate topping, this timeless dessert promises an explosion of taste in every bite. Embark on a culinary journey as we uncover the secrets behind creating the perfect Peanut Butter Nanaimo Bar, ensuring that your homemade versions become cherished favorites among family and friends.
Here are our top 2 tried and tested recipes!
PEANUT BUTTER NANAIMO BAR (CANADA)
There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950s. Whatever its origins, we loved it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 5 dozen bars
Number Of Ingredients 12
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.
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.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate is a good choice. - Make sure the butter and cream cheese are softened before you start baking. This will help the ingredients mix together smoothly. - Press the graham cracker crust firmly into the bottom of the pan. This will help it hold together when you cut the bars. - Chill the bars for at least 2 hours before serving. This will help them set and make them easier to cut. - Store the bars in an airtight container in the refrigerator for up to 1 week.Conclusion:
Peanut Butter Nanaimo Bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are a combination of chocolate, peanut butter, and graham cracker, and they are sure to be a hit with everyone who tries them. With just a few simple ingredients, you can make these bars in no time. So next time you are looking for a sweet treat, give Peanut Butter Nanaimo Bars a try. You won't be disappointed!
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