There is some speculation as to the origins of the Nanaimo bar. But it’s thought to have been named after Nanaimo, a city in British Columbia. It was submitted to a magazine in a national recipe contest by a housewife and when it won, it garnered national attention. Some other stories suggest that the bar originated in New York. Regardless, apparently, the city mascot of Nanaimo is known as the Nanaimo Barney and has the appearance of a giant nanaimo bar. There is even an official recipe of the city although various variations exist.
Essentially, a nanaimo bar consists of a crumb crust, a custard or frosting like middle, and it’s topped with chocolate. You can vary the taste of the bar by varying the crust, and the type of custard in the middle as well as the type of chocolate used on top. This recipe uses a peanut butter middle and milk chocolate topping. It is super kid friendly and makes a delicious cookie for exchanging, especially since these freeze especially well.
For the crumb crust you will need:
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
For the filling you will need:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners’ sugar
For the chocolate topping you will need:
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. When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze for 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.
Other Recipes to Try:
Apple Bread Pudding with Warm Butter Sauce
The Great Cookie Debate: Crispy vs Chewy