Cappuccino Nanaimo Bars

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READY IN: 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 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
  • FILLING
  • 13
    cup butter, room temperature
  • 14
    cup custard powder (or use 1/4 cup of instant vanilla pudding powder)
  • 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)
  • TOPPING
  • 6
    (1 ounce) semi-sweet chocolate baking squares
  • 14
    cup butter
  • 1
    tablespoon whipping cream
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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.
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