Peanut Butter Nanaimo

For the base:
2 oz (4 tbsp) butter
1/4 cup granulated sugar
5 tbsp unsweetened cocoa powder
1 egg, lightly beaten
1 cup graham cracker crumbs
1/2 cup finely chopped peanuts

For the middle layer:
2 oz (4 tbsp) butter, softened
1 cup peanut butter, smooth or chunky
2/3 cup powdered sugar
1/2 tsp salt
1 tsp vanilla extract

For the top layer:
1 cup semi-sweet chocolate chips
1 tbsp butter

Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Fill a saucepan with about an inch of water, and place it over medium heat. Fit a double boiler or close-fitting metal bowl on top, and place the butter, sugar, and cocoa in the double boiler. Stir occasionally until the butter is melted and the mixture is entirely smooth.

Add the beaten egg to the cocoa mixture and stir continuously until it cooks and thickens. This process should take 2-4 minutes. The mixture will get very thick and shiny. If the fat seems to separate out, continue stirring or whisking until it reincorporates.

Once the mixture is thick and shiny, remove it from the heat and add the graham crumbs and chopped peanuts. Stir until they're well-incorporated. The mixture will be a little bit dry, but should hold together when you squeeze it in your hand. Scrape it into the prepared pan and press it into an even layer. Refrigerate while you prepare the second layer.

To make the middle layer: Place the softened butter in the bowl of a large stand mixer fitted with the paddle attachment, and beat it until the butter is creamy. (Alternately, you can use a hand mixer and a large bowl.)

Add the peanut butter and beat until incorporated, then add the powdered sugar, salt, and vanilla extract, and beat on low until combined. Scrape down the bowl, and then turn the mixer to medium, beating until fluffy and light, about 30 seconds.

Spoon the peanut butter mixture onto the crust and smooth it into an even layer. Refrigerate it while you prepare the chocolate topping.

Place the chocolate and butter in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Once the chocolate is melted and smooth, pour it onto the peanut butter and spread it into a smooth, even layer. Refrigerate the pan to set the chocolate and the filling, about 1 hour.

After an hour, the bars are ready to be cut. I find it easiest to cut them after they have sat at room temperature for about 15 minutes. The chocolate layer needs to warm up a bit in order to not crack and shatter when you try to cut it. It also helps to use a warm knife that is run under hot water between each cut--this will get the cleanest cuts. Cut the bars into small 1-inch squares to serve. These are delicious at room temperature, or right out of the refrigerator.

Store Peanut Butter Nanaimo Bites in an airtight container at room temperature for up to two weeks.