Oh, Canada!

While some of my friends may know this, others of you might be unfamiliar with my love of Canada. Granted, I’ve never visited our northern neighbor, but I can’t help but feel as though I would love it. Maple leaves, French speaking people, loads of snow, a still-favorable exchange rate—what’s not to like?

Add this delicious dessert to Canada’s “pros” list. While doing some research, I found that this sweet treat is thought to be native to Nanaimo, British Columbia (hence the name). I also read that it gained widespread popularity in the 1950’s—I’ll have to take their word for it, as I don’t have a lot of knowledge about Canadian culinary culture in the mid-20th century. What I do have some knowledge of is what makes a simple, delicious, no-bake bar cookie that freezes well, and this is aboot as good as it gets.

Peanut Butter Nanaimo Bars
Adapted from a recipe in Nuts About Chocolate by Susan Mendelson and Deborah Roitberg
Makes 50 bars

Cookie
½ c. unsalted butter
¼ c. sugar
1/3 c. unsweetened cocoa powder
1 tsp. pure vanilla extract
1 large egg, beaten
1 ¾ c. graham cracker crumbs
1 c. shredded sweetened coconut
½ c. blanched almonds, finely chopped

Peanut Butter Filling
1/3 c. unsalted butter, softened
1/3 c. peanut butter
½ c. powdered sugar

Chocolate Glaze
4 oz. semi-sweet chocolate chips
2 tbsp. unsalted butter

Line an 8 x 8-inch baking dish with aluminum foil, with long flaps hanging over each edge.

Fill the bottom pot of a double boiler with an inch of water and bring to a very slow simmer over medium-low heat. In the top pot, melt the butter. Add the sugar, cocoa and vanilla extract to the butter, stirring to combine. Add the egg and cook, whisking constantly, until slightly thickened (about the consistency of hot fudge), about 6 minutes. Remove from heat and stir in the graham cracker crumbs, coconut and almonds. Press the dough firmly into the prepared baking dish.

In a medium bowl, beat the butter, peanut butter and powdered sugar together in with an electric mixer until smooth. Spread over the cookie and freeze while preparing the chocolate glaze.

Combine the chocolate and butter in a medium microwave-safe bowl and cook on 50 percent power for 1 minute. Stir, and continue to heat until completely melted, about 1 minute more. Let cool for about 30 seconds, then pour over the chilled peanut butter layer and smooth with an offset spatula. Freeze for at least 30 minutes (can be frozen up to a week before serving).

To serve, remove from the freezer and let come to 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.