Cappuccino Nanaimo Bars

Name: Cappuccino Nanaimo Bars
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 16 serving(s)
Ingredients: 1/2 cup butter, melted; 1/3 cup sugar (add in more sugar for a sweeter crust); 5 tablespoons sifted unsweetened cocoa powder; 1 large egg; 1 1/2 cups chocolate wafer crumbs; 1 cup finely shredded coconut; 1/2 cup finely chopped walnuts; 1/3 cup butter, room temperature; 1/4 cup custard powder (or use 1/4 cup of instant vanilla pudding powder); 1/4 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 1/2 cups icing sugar, sifted (more if needed); 6 (1 ounce) semi-sweet chocolate baking squares; 1/4 cup butter; 1 tablespoon whipping cream

(2)

Recipe by Kittencalrecipezazz

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 :)

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READY IN: 35mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

CRUST
¹⁄₂

cup butter, melted
¹⁄₃

cup sugar (add in more sugar for a sweeter crust)
5

tablespoons sifted unsweetened cocoa powder
1

large egg
1 ¹⁄₂

cups chocolate wafer crumbs
1

cup finely shredded coconut
¹⁄₂

cup finely chopped walnuts
FILLING
¹⁄₃

cup butter, room temperature
¹⁄₄

cup custard powder (or use 1/4 cup of instant vanilla pudding powder)
¹⁄₄

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 ¹⁄₂

cups icing sugar, sifted (more if needed)
TOPPING
6

(1 ounce) semi-sweet chocolate baking squares
¹⁄₄

cup butter
1

tablespoon whipping cream

DIRECTIONS

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.