Peanut Butter and Jam Nanaimo Bars

Prep Time: 30 mins
Cook Time: 0 mins (they’re no bake!)

Also known as: I Love You bars. Forgive Me bars. Bite Me bars. Anniversary Bars. Ange’s New Favourite Dessert Bars. Or the always popular, Me Time Bars. There’s always a good reason to make these scrumptious bites of peanut butter, chocolate, and jam! Be sure to keep them in the fridge as they will soften at room temperature. Use gluten-free graham crackers and they will be gluten-free to boot.

Ingredients (16 squares)
Bottom Layer
1/4 cup sugar
5 tbsp unsweetened cocoa powder, sifted
1/2 cup vegan butter (or regular butter)
1 flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed)
1 and ¼ cup peanut butter graham crackers or store bought, processed into crumb
1/4 cup almonds, processed into crumb
1 cup unsweetened coconut
Middle layer
1/4 cup non-dairy butter (I use Earth Balance)
2/3 cup powdered sugar (icing sugar)
2 tsp pure vanilla extract
1 cup smooth all-natural peanut butter (if firm, you may need to increase butter)
1/4 tsp kosher salt
1/3 cup strawberry jam
Top layer
4 oz non-dairy dark chocolate chips (about 1/2 cup maybe?)
1 tsp coconut oil (or butter)
Shredded coconut, to garnish (optional)


1. Line an 8 inch square pan with parchment paper and grease with butter on all sides.
2. Bottom layer: In a small bowl mix the flax egg together (1 tbsp ground flax + 3 tbsp warm
water). Set aside. In a saucepan, whisk together the butter, sugar, and sifted cocoa powder. Heat on medium to low and stir frequently until smooth. Now add in the gelled up flax egg and stir well.
Now remove from heat and stir in the coconut, processed almonds, and graham wafer crumbs. Stir well and then mix with your hands. Press this mixture into your prepared pan, ensuring that you press it down very firmly. I used a pastry roller to smooth it out, but this is not necessary. Place in freezer to set.
3. Middle layer: In a medium bowl with an electric mixer, beat together all the middle layer ingredients except the jam until smooth. Spread middle layer over top the bottom layer with a wet spoon as evenly as possible. Now gently spread on the jam over top. Place in freezer to set.
4. Top Layer: Melt your chocolate and oil in a double boiler or in the microwave. Stir well until smooth. Remove the pan from freezer and spread the chocolate quickly over the top. Sprinkle coconut on top. Place back in the freezer for about 1 hour until set. Once set you can transfer it to the fridge to keep until ready or you can place it on the counter for about 10 minutes before cutting it into squares.
Note: Middle layer gets very soft at room temperature. Please keep in the fridge until serving.

Courtesy of Angela Liddon at http://ohsheglows.com/recipage/?recipe_id=6003669

This entry was published on March 18, 2013 at 4:34 pm. It’s filed under Desserts and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: