Squamish Bars (Canadian)

These are a Canadian potluck staple, named for the Squamish region of British Columbia and built in three distinct layers. The bottom is a chewy peanut butter cereal base made by melting peanut butter, brown sugar, and corn syrup, then folding in rice cereal and corn flakes. The middle is a quick vanilla buttercream that sets up firm in the fridge. The top is a thin layer of melted dark chocolate that snaps cleanly when bitten.

Don’t boil the peanut butter mixture. The recipe is explicit about low heat for a reason. A hard boil turns the sugar into hard candy texture, and what you want is a sticky, pliable base that holds its bite without cracking your fillings. Press the base evenly into the pan with the back of a measuring cup. Loose pressing leaves air pockets that crumble when you cut the bars.

Pro Tips

• Use a double boiler or microwave at 30-second bursts for the chocolate top. Direct stovetop heat scorches chocolate fast and ruins the shine.
• Chill the buttercream layer for the full 30 minutes before pouring on chocolate. Soft filling lets the chocolate sink in and the layers blur.
• Score the chocolate top with a warm knife after 5 minutes of chilling, before it sets completely. That makes clean cuts easier later.
• Let frozen bars sit on the counter for 5 to 10 minutes before serving. They soften slightly into the perfect chewy-creamy bite.

Variations

• Sprinkle flaky sea salt over the warm chocolate top for a salty-sweet edge.
• Swap peanut butter for almond butter or sunflower butter for nut allergies.
• Stir a teaspoon of instant espresso into the chocolate top for a deeper mocha edge.