Cappuccino Nanaimo Bars

"These are even better than store-bought! If you love coffee you will love these bars --- if you do not have any custard powder you can use the same amount of instant vanilla pudding powder but the custard powder is better --- all amount may be doubled for a 13 x 9-inch pan if desired :)"
photo by a user photo by a user
Ready In:



  • 12 cup butter, melted
  • 13 cup sugar (add in more sugar for a sweeter crust)
  • 5 tablespoons sifted unsweetened cocoa powder
  • 1 large egg
  • 1 12 cups chocolate wafer crumbs
  • 1 cup finely shredded coconut
  • 12 cup finely chopped walnuts

  • 13 cup butter, room temperature
  • 14 cup custard powder (or use 1/4 cup of instant vanilla pudding powder)
  • 14 cup half-and-half cream
  • 2 teaspoons instant coffee granules (for stronger flavor add in 1/2 to 1 teaspoon more)
  • 2 teaspoons vanilla
  • 2 12 cups icing sugar, sifted (more if needed)

  • 6 (1 ounce) semi-sweet chocolate baking squares
  • 14 cup butter
  • 1 tablespoon whipping cream


  • Set oven to 350 degrees F.
  • Butter an 8 x 8-inch baking dish.
  • For the crust; in a bowl stir the melted butter with sugar.
  • Add in sifted cocoa powder; blend well to combine.
  • Add/mix in egg and vanilla.
  • Add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
  • Transfer/press the mixture to the prepared baking dish then spread out evenly.
  • Bake for about about 8 minutes.
  • Cool to room temperature then refrigerate for 30 minutes, or until completely cold.
  • For the filling; in a bowl beat butter with custard powder until smooth.
  • In a small saucepan heat the half and half with coffee granules; stirring until the granules are just dissolved (do not heat until hot) cool to room temperature.
  • When the mixture is cool transfer to a mixing bowl; add in 2 cups icing suger to start; beat until smooth and fluffy adding in more icing sugar a tablespoon at a time until you reach a desired consistancy.
  • Spread over the cool crust.
  • Chill while preparing the chocolate topping.
  • For the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
  • Add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
  • Chill for about 1 hour (remove after about 20 minutes of chilling or until the chocolate topping is semi-firm but not hard, and cut into squares, this will prevent the chocolate topping from cracking while slicing) place the sliced bars back in the fridge to continue chilling.
  • Cut into about 1-inch squares or as desired.

Questions & Replies

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  1. Lucky in Bayview
    Crazy rich, but delicious. I baked the bottom layer for about 15 mins. and used vanilla pudding. I think if I were making again using the pudding, I would leave out the sugar. Loved the way they looked. Thanks for sharing the recipe.
  2. Shannon Cooks
    These are awesome, I have made these a few times and they get better and better! They taste just like a Frappuccino - but better!



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