The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
I chose to make my crackers with actual graham flour (any other way would be a "graham-style cracker" rather than an actual graham cracker)
I made a peanut butter filling for the Nanaimo Bars by using half a recipe of Reese's Bars, so the recipe for the bars was:
Bottom Layer
1/2 cup butter
1/4 cup sugar
5 T unsweetened cocoa
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup peanuts, roasted unsalted, finely chopped
1 cup old-fashioned rolled oats
Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in
crumbs, nuts and coconut. Press firmly into an parchment lined 8 by 8 inch pan.
Middle Layer
1 C graham cracker crumbs
1/2 C butter, melted
1 1/2 C powdered sugar
1/2 C peanut butter
Add cracker crumbs to melted butter. Then add sugar and peanut butter. Mix well. Spread on top of Nanaimo layer.
Top Layer
4 ounces semi-sweet chocolate
2 T butter
Melt together, spread on top of peanut-butter layer.
Chill bars until firm. Lift the parchment to pull bars out of the pan to cut into squares.
