How To make Squamish Bars (Canadian)
1 c Peanut butter
1/2 c Brown sugar;packed
1/2 c Corn syrup
1 c Crisp rice cereal
1 c Cornflakes
FILLING:
2 c Icing sugar
1/4 c Butter;softened
2 tb Light cream
1 1/2 ts Vanilla
TOPPING:
3 oz Chocolate; bittersweet or
-semisweet 1 tb Butter
In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat, stir in rice cereal and cornflakes. Press into lightly greased (" square cake pan; let cool. Filling: In bowl, beat icing sugar and butter; beat in cream and vanilla. Spread over cereal base, chill for 30 minutes. Topping: In double boiler, over hot water, melt chocolate and butter, let cool. spread evenly over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.) MAKES: 36 SQUARES
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JAMES WALT is the Executive Chef of Araxi, Whistler, and one of the country’s leading chefs, as well as a cookbook author and “farm-to-table” pioneer, who continues to inspire his guests, creating compelling regional cuisine based on local, sustainable ingredients.
A graduate of Stratford Chefs School, Chef Walt returned to SCS as a Canadian Guest Chef in 2018, and explains in this video what he thinks sets the program and students of Stratford Chefs School apart from the rest.
Walt's impressive culinary career spans across several of British Columbia’s leading restaurants including a four-year tenure at Sooke Harbour House and as opening chef to sister restaurant Blue Water Cafe in Vancouver. James was also Executive Chef to the Canadian Embassy in Rome, Italy; an experience that helped shape the way he cooks today. James now takes the reins at the reimagined Il Caminetto as Executive Chef to bring a modern interpretation of Italian classics to the mountainside resort.
James is Whistler’s only chef to cook at the celebrated James Beard House in New York City where he has performed on four separate occasions. He has been voted best chef in Whistler by Pique Newsmagazine and was inducted into the British Columbia Restaurant Association Hall of Fame in 2011.
As a follow-up to his James Beard–nominated first cookbook, James and his team share recipes from Araxi Restaurant’s dining room and signature Araxi Longtable Dinner events, all adapted for delicious home cooking in Araxi: Roots to Shoots, Farm Fresh Recipes. James’ new book – containing 80 classic recipes complemented by striking photography.
Recent 2018 accolades for Araxi include Where Magazine’s Best Formal Whistler Restaurant, Georgia Straight Golden Plate Awards' Best Whistler Restaurant, and 100 Best Restaurants in Canada.
James lives in nearby Squamish where he works closely with local farmers and producers and personally selects the freshest ingredients featured on the Araxi menu.