Cappuccino Nanaimo Bars
From jaeleepoms 17 years ago
- 90 minutes to make
- Serves 24
I was introduced to the original Nanaimo Bar at Victor's Coffee House in Redmond, WA and immediately fell in love with this decadently rich, sweet dessert. This recipe adds the flavor of coffee which makes it to die for heavenly good!
Ingredients
- ---CRUST--- shopping list
- 1/2 cup unsalted butter shopping list
- 1/3 cup unsweetened cocoa powder shopping list
- 1/4 cup Granulated sugar shopping list
- 1 egg, lightly beaten shopping list
- 1 1/2 cups graham cracker crumbs shopping list
- 1 cup coconut, shredded shopping list
- 1/2 cup walnuts, finely chopped shopping list
- ----FILLING---- shopping list
- 2 tablespoons milk shopping list
- 3 tablespoons unsalted butter shopping list
- 2 teaspoons instant espresso or coffee granules shopping list
- 1/2 teaspoon vanilla shopping list
- 2 cups icing sugar shopping list
- ---TOPPING---- shopping list
- 4-5 ounces white chocolate, coarsely chopped shopping list
- 1 Tablespoon unsalted butter shopping list
- 1-2 ounces semisweet chocolate, coarsely chopped shopping list
- 1 tspn unsalted butter shopping list
How to make it
- In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low heat, stirring, until butter has melted. Remove from heat; stir in graham cracker crumbs, coconut and walnuts. Pat evenly into greased 9-inch square cake pan. Bake in 350F (180C) oven for 10-12 minutes or until just firm. Let cool completely on rack.
- Filling: In small saucepan, heat milk, butter, espresso powder and vanilla over low heat until butter has melted and espresso powder has dissolved. Transfer to mixing bowl; let cool. Beat in sugar until thickened and smooth; spread evenly over cooled base. Refrigerate for about 45 minutes or until firm.
- Topping: Meanwhile, in top of double boiler over hot (not boiling) water, melt together chocolate and butter; spread over filling. Swirl in the melted semisweet chocolate for a little deocration. With sharp knife, score through topping of bars only. You can also decorate each serving by placing a couple of chocolate covered espresso beans while topping is still soft. Refrigerate until topping is set. Cut into bars.
- Bars can be covered and refrigerated for up to 5 days or frozen in airtight container for up to 1 month.
The Rating
Reviewed by 5 people-
These look awesome.. Going to bookmark.
linebb956
in La Feria loved it
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talk about sinful - so sweet, and yet after i finish one, i want to have another!
bapatten
in Mason loved it
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I forgot to get back to you on this... It was really GOOD! I got lots of Yum's from friends and family! Only one problem... there were no leftovers! Next time I double the recipe... It's a BIG 5 in my book! Thanks!
linebb956
in La Feria loved it
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