These Peanut Butter Nanaimo Bars are the perfect dessert to celebrate Canada 150!
Well, have you got any questions at this point, my friends? Complaints? Concerns? Cognitive dissonance? I will even accept some rude remarks like “Have you lost your mind, Ben? Why the hell are you talking about peanut butter bars when the name of the recipe says Mojito Nanaimo Bars?”
Okay, okay, relax folks! I got it. Please be patient, and just at the end of this boring post, you’ll find the answer. Alternatively, you can skip it and directly head to the last bolded paragraphs.
Do you like Nanaimo bars, my friends? Indeed, I should ask something like “Have you tried these bars?” As the matter of fact, have you heard of them? If not, you should get to know them ASAP.
I got to know Nanaimo bars long time before coming to Canada. Well, that wasn’t that long. Around two years prior to coming.
When Andrey and I knew we would likely move to Canada, I immediately did a very important research on the Canadian cuisine.
However, Google didn’t provide me with many authentic recipes. I thought that might be a very secret piece of information which isn’t available until you get a Canadian passport (Or imagine a passport with a page assigned to the famous Canadian recipes).
Certainly, later on, already being here, I realized that there’s no such a thing as the Canadian cuisine. In fact, when it comes to Canadian food, it’s quite a unique thing. It’s basically an amazing blend of the all possible cuisines. Kind of melting pot. Thus, you will probably not find, let’s say, “Canadian bread”. But you might easily find Italian, Portuguese, Russian or Lithuanian bread. That’s rather a simplified example, but you got my point.
Still, Canada has a few distinctive things to try like poutine and Montreal smoked meat.
Have you tried beaver tails? It’s fried dough (like a huge flat donut) served with different spreads. Honestly, we tried once – nothing special but quite delicious if you’re very hungry.
And as you already know, there are Nanaimo bars. So, I tried my first bars still living in Russia. They looked bad and miserable while tasted decent. They weren’t authentic either because for a classic recipe you need custard powder.
Since that time I have made Nanaimo bars many times. We’ve tried cappuccino, mint, and orange flavors. There are a couple of ideas on havoc in the kitchen too like these Pumpkin Nanaimo Bars and these Irish Cream Nanaimo Bars.
If you’d like to try a classic flavor, these Nanaimo Bars are waiting for you.
But I’ve got to confess. That day when I made these Peanut Butter Nanaimo Bars, I was making the second kind too. Cherry. It was supposed to be a summer version of this dessert. Unfortunately, I screwed it. The cherry filling turned out too runny. Thank you cherry puree, cherry Brandy, and Ben who sometimes cannot predict very simple technical things…
All right. As you just read, I didn’t get those cherry Nanaimo bars. “What happened to the peanut butter one?” you might ask.
I was planning to share those bars around Canada day (which would have totally made sense). As I’ve mentioned before, I often write posts while commuting. One day on my way to home I had a nice inspirational mood and wrote the text above.
The next day I was going to sort out and edit the pictures to publish the recipe. I opened the folder of the unpublished works – nothing. I opened every subfolder – nothing. I used the search option – no results. I checked the memory card which was a silly thing to do because I had shoot these bars a few weeks ago and definitely had downloaded the pics and emptied the card. I checked the bin – almost empty. I repeated all steps. And then again the next day hoping the folder would magically show up.
Mojito Nanaimo Bars
Oh boy! I have accidentally deleted the pics prior writing the post once or twice. Also, I regularly have a situation when I have good pictures but no clue what to write. There was quite an absurd situation. I had a nice recipe. I had inspiration. I had a decent post. I didn’t have the photographs.
That’s the way these Mojito Nanaimo Bars appeared. I decided not to recreate but try a new idea. I’ve also decided to use the previously written post regarding the peanut butter Nanaimo bars. Just to remember and laugh at yourself :) And I’m telling you guys I’m not upset about that story. What’s the point of being upset when you got Mojito Nanaimo Bars?
These bars are truly a summer dessert. Indeed, what’s the drink that is associated with summer? For me, it’s a mojito. So imagine now. The coconut base, the refreshingly sweet and tart filling made of fresh mint, limes, and rum, and white chocolate on top? I opted for the white chocolate because I believe it introduces a summery look and taste. As about rum, there’s a good amount of it. However, you won’t much feel it. But it certainly gives a subtle spicy aftertaste. Besides, how cool is that to
drink eat rum?
So please take a seat and
drink eat some Mojito Nanaimo Bars.
Are you familiar with Nanaimo bars? Have you ever deleted unpublished pics?
- 1 and 1/4 cup graham cracker (or waffle) crumbs
- 1/2 cup sweetened shredded coconut
- 1/2 cup finely chopped walnuts
- 1/3 cup butter, melted
- 2 tablespoons granulated sugar
- 1 egg, lightly beaten
- 1/3 cup butter, soften
- 1/2 cup freshly squeezed lime (or lemon) juice
- few drops of lemon extract (if desired)
- 4 tablespoons rum
- about 10-12 large or more mint leaves, one kind or mixed (I used chocolate, orange, and melissa mint leaves)
- 6 tablespoons custard powder
- 3 - 3,5 cups icing sugar or more
- 250 gr. white chocolate, chopped
- 1 tablespoon butter
- 1 tablespoon heavy cream
- In a bowl, stir together the graham crumbs, coconut, walnuts, and sugar. Stir in the butter and egg. Mix until combined. Press into parchment lined 9 inch square pan. Bake in the preheated to 180 degrees C (350 degrees F) oven for about 7-9 minutes, until firm. Let it cool.
- In a cup of your blender/mixer, beat the butter, custard powder, lime juice, rum, and mint leaves, for about one minute.
- Gradually add the icing sugar and (You may not need all amount. The mixture should be thick but spreadable. It will also thicken up once chilled.)
- Spread the custard layer over the base. Refrigerate until firm, about 1 hour.
- In a bowl over saucepan of hot water melt the chocolate with the butter and cream until smooth.
- Spread over the second layer. Refrigerate about 30 minutes or until set. With a knife, score into bars and then refrigerate about 30 minutes.