Nanaimo Peanut Butter Cookies

Ingredients:

Chocolate cake

• 110 g butter
• 1/4 cup sugar
• 1/3 cup cocoa
• 1 large egg, beaten
• 1 and 3/4 cups chopped graham crackers
• 1 cup sweet coconut flakes
• 0.5 cup finely chopped blanched almonds

Peanut butter layer

• 1/3 cup softened butter
• 1/3 cup peanut butter
• 0.5 cup powdered sugar

Chocolate glaze

• 120 g dark chocolate, chopped
• 2 tbsp (30 g) butter

Preparation:

1. Line an 8 x 8 inch (20 x 20 cm) baking dish or casserole with aluminum foil, letting the long edges hang over the sides of the dish.
2. To make a sand basePlace the butter in a medium heatproof bowl. Add a few inches of water to the saucepan and bring to a simmer over medium-low heat. Place the bowl on top, making sure it doesn't touch the water. Once the butter has melted, add the sugar and cocoa powder and stir. Add the egg and cook, whisking constantly, until the mixture is warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes.
   
   Remove from the double boiler and add crushed graham crackers, coconut, and nuts (reserve the water in the pan to melt the chocolate). Pour the mixture into the prepared pan and press down.
3. Peanut layerIn a medium bowl, beat the butter, peanut butter, and powdered sugar with a mixer until light and fluffy. Spread the filling on the cookies and freeze while you prepare the chocolate frosting.
4. Chocolate glazePlace the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water. Heat, stirring occasionally, until smooth. Remove from heat and let cool slightly.
   
   Alternatively, place the chocolate and butter in a microwave-safe bowl. Melt in the microwave at 50% power for about 1 minute. Stir and continue heating for about 1 minute, until the chocolate is completely melted.
5. When the glaze has cooled but is still runny, pour it over the cooled peanut butter layer and gently smooth it out with an offset spatula. Freeze for 30 minutes.
6. Before serving, remove from the freezer and let sit at room temperature for 5 minutes. Pull the edges of the foil and transfer to a cutting board. Use a sharp knife to cut into 2.5 cm squares. Serve the cakes chilled or at room temperature. The finished cake can be wrapped, without removing it from the pan, in cling film, then in foil and stored in the freezer for 1 month..