A thick layered bar traditionally from Canada. Our version is built on a crust of graham, almonds, chocolate and coconut and a peanut butter filling that brings it all together. And the chocolate ganache sends it right over the edge.
½ cupalmondsfinely chopped; can purchase chopped if you don't have a food processor
½cupunsalted butter cubed; at room temperature
6Tunsweetened cocoa powder
1 ½cupunsweetened coconut
2cupsgraham cracker crumbs
For the Peanut Butter Filling
¼cup unsalted butterroom temp
¾cuppeanut butterI use Skippy
2 ¼ cupconfectioner's sugar
4Tmilk or heavy cream
For the Topping
1cupsemi-sweet chocolate chips
3Tunsalted butter room temp
splash of hot water if needed
Preheat oven to 350°.
Prepare a 9x9 brownie pan with parchment paper and let a little go up the sides.
For the Crust
In a food processor, finely chop the almonds.
Add the remaining ingredients and blend until the crust comes together and hold together when pressed about 2-3 minutes or so.
Press in prepared pan evenly taking care to not go up the sides.
Bake for 8 minutes or so. Remove and let cool completely.
For the Filling
Beat the butter and peanut butter together until smooth and fluffy about 5 minutes.
Meanwhile, in a medium bowl, combine the confectioner's sugar and cornstarch.
Beginning with the powdered sugar mix, add to the peanut butter mix and alternate with the milk in two parts. Blend between each addition. Add the vanilla and check for the consistency. It will be like a very thick frosting.
Spread or press the peanut butter filling over the cooled crust and refrigerate for 30 minutes.
For the Chocolate Topping
Melt the chocolate chips in a microwave safe bowl, removing to stir every thirty seconds. Add the butter after the first 30 seconds. The chips should melted in about 1-130 minutes. Splash with a little hot water if needed to get a smooth glossy ganache.
Spread over the cooled bars. Refrigerate until firm another 1 ½ hours.