Triple-Layer Ganja Bars – The Stoners Cookbook

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Introduction:

Are you ready to take your sweet tooth on a cosmic journey? Look no further, because we’ve got the ultimate treat for all you cannabis enthusiasts out there. Our Triple-Layer Ganja Bars are not only delicious but also pack a delightful punch. Whether you’re enjoying them for their heavenly taste or their euphoric effects, these bars are sure to satisfy your cravings. So, roll up your sleeves, because it’s time to bake up some magic. But remember, consume responsibly!

Recipe: Triple-Layer Ganja Bars

Ingredients:

  • 1/2 cup ganja butter
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg
  • 1 3/4 cups graham cracker crumbs
  • 1 cup shredded coconut
  • 1/2 cup chopped nuts (your choice)
  • 1/2 cup ganja butter
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups confectioner’s sugar
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons ganja butter

Instructions:

Prepare the Base:

  • Line an 8 by 8-inch baking pan or casserole with aluminum foil, leaving long flaps hanging over each edge.
  • In a heatproof medium bowl, place 1/2 cup of ganja butter.
  • Create a double boiler by simmering water in a saucepan and placing the bowl over it (not touching the water).
  • Once the ganja butter is melted, add sugar and cocoa, stirring until well combined.
  • Add the egg and stir constantly until the mixture warms and thickens (similar to hot fudge), about 6 minutes.
  • Remove from heat and mix in graham crumbs, coconut, and nuts.
  • Press the dough firmly into the prepared pan.

Prepare the Filling:

  • In a separate medium bowl, beat 1/2 cup ganja butter, peanut butter, and confectioner’s sugar together with an electric mixer until light.
  • Spread this mixture evenly over the cookie base and place it in the freezer while you prepare the chocolate glaze.

Create the Chocolate Glaze:

  • In yet another medium heatproof bowl, combine chocolate chips and 2 tablespoons of ganja butter.
  • Use the double boiler method to melt and stir until smooth.
  • Alternatively, melt the mixture in the microwave at 50 percent power, stirring until completely melted.
  • Allow the chocolate glaze to cool slightly.

Assemble and Chill:

  • Pour the cooled chocolate glaze over the chilled peanut butter layer and smooth it out with an offset spatula.
  • Place the pan in the freezer for 30 minutes.

Serve and Enjoy:

  • Remove from the freezer and let the bars sit at room temperature for 5 minutes.
  • Use the foil flaps to pull the bars out of the pan and transfer them to a cutting board.
  • Cut into 1-inch squares with a sharp knife.
  • Serve the bars cool or at room temperature.

Note: The ganja butter used in this recipe was prepared by grinding an ounce of shake and sugar buds in a food processor, adding it to two pounds of melted butter in a crock pot, simmering overnight, straining out plant matter with cheesecloth, and refrigerating.

Conclusion:

There you have it – our scrumptious Triple-Layer Ganja Bars! These delectable treats are perfect for indulging in some sweet relaxation. However, please remember that consuming cannabis can have potent effects, and it’s crucial to enjoy these bars responsibly. Also, be sure to check your local laws and regulations regarding the use of cannabis in cooking. Whether you’re sharing with friends or savoring them solo, these bars are bound to elevate your taste buds and mood. So, bake away, and may your culinary adventure be out of this world!

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