By multiple requests, here’s my peanut butter Nanaimo Bar. Something this good demands local, fresh ingredients, so please, don’t skimp. As decadent as this is, the final product has an amazing balance of salty to sweet, accented by the almonds and the peanut butter. We enjoy ours with freshly brewed, French roast coffee.
½ Cup Unsalted Butter
¼ Cup Dark Brown Sugar
5 Tablespoons Cocoa Powder
1 large Egg
1 ¼ Cups Graham Cracker Crumbs
½ Cup Almonds
1 Cup flaked Coconut
In a sauté pan over medium heat, melt 1 ounce of butter, then add the almonds, and sauté until golden brown. Remove from heat and allow to cool.
In a food processor, add graham crackers and process to a rough crumb. Add the almonds and coconut and pulse to a fine, even consistency.
In a double boiler over hot, but not simmering water, melt and combine the butter, sugar, and cocoa powder.
Add the egg and stir gently but continuously, until the blend is thoroughly heated through and the begins to thicken.
Remove from heat, add the wet to the dry mix, and incorporate thoroughly.
Press the mixture into an ungreased 8″ x 11″ pan; your base layer should be roughly 1/2″ thick.
Slide the pan into the freezer while you work on the next layer.
½ cup Unsalted Butter
3/4 Cup fresh Peanut Butter
3 Tablespoons Sour Cream
1 1/2 Cups Powdered Sugar
In a large mixing bowl, combine all ingredients and whisk briskly to a creamy consistency. You want to incorporate enough air to notably lighten the feel. Taste and adjust proportions so that you taste peanut butter over sweet for this layer. Spread evenly over the bottom layer, then return to the freezer.
4 Ounces 72% Cacao Dark Chocolate
2 Tablespoons unsalted Butter
2 Tablespoons Sour Cream
Pinch of Sea Salt
In a double boiler over medium low heat, melt the chocolate. Cut the butter into roughly 1/2″ squares, add a couple at a time and let them melt and incorporate before adding more. Finally, add the sour cream and salt and whisk to an even consistency.
Remove from heat and allow to cool until the blend starts to thicken.
Pour and spread evenly over the second layer.
Chill the bars in the fridge for at least 2 – 4 hours before cutting into roughly 2″ x 4″ bars.
Bars will be good for at least a week refrigerated, but there’s no way on God’s green earth they’ll last that long.