Graham Slam Bars
No-Bake Peanut Butter Coconut Cream Squares
35 minutes (plus chilling time)
Serves 4
DessertAmerican
Herb's take
We're blending nostalgic childhood snacks with a no-bake twist and a little food science magic. This American dessert teaches you how to crush, layer, and emulsify for maximum satisfaction, no oven mitts required.
Ingredients
Yield
4
Instructions
- 01Line an 8x8-inch baking pan with parchment, leaving an overhang for easy removal.
- 02In a large bowl, combine the crushed golden grahams, crushed nilla wafers, and half of the chopped peanuts. Stir to blend.
- 03Pour in the melted coconut oil and mix thoroughly until the crumbs are evenly moistened. The texture should resemble wet sand. Press this mixture firmly into the prepared pan to form an even crust layer.
- 04Chill the crust in the freezer for 10 minutes while you make the topping.
- 05In a separate bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar, beating to stiff peaks.
- 06Gently fold in the remaining chopped peanuts. Spoon the whipped cream mixture over the chilled crust and spread evenly.
- 07Sprinkle a few extra cereal pieces and peanuts on top for texture, then return the pan to the fridge for at least 2 hours to set.
- 08Lift the slab out using the parchment, cut into bars, and serve cold. Store any leftovers in the refrigerator.
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