Cappuccino Nanaimo Bars

Cappuccino Nanaimo Bars

  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 Tbsp. cocoa powder
  • 1 large egg, beaten
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup almonds, finely chopped
  • 1 cup coconut
  1. Melt butter, sugar and cocoa over a double boiler or a heatproof bowl set over simmering water (making sure it does not come in contact with the water).
  2. Add the egg and stir to cook and thicken.
  3. Remove from heat and stir in the graham cracker crumbs, almonds and coconut.
  4. Press into an 8x8 pan lined with tinfoil (this is for easy removal and slicing but is not necessary).
  • 1/2 cup unsalted butter
  • 2 Tbsp. + 2 tsp. heavy cream
  • 2 Tbsp. custard powder
  • 2 tsp. instant coffee powder
  • 2 cups icing sugar
  1. Beat all ingredients together until well combined and smooth.
  2. Spread over base.
  • 4 oz. semi sweet chocolate
  • 2 Tbsp. unsalted butter
  1. Melt chocolate and butter together over low heat. Allow to cool. Spread on top of filling.
  2. Cover and refrigerate for at least 30 min.
To serve

Simply remove the bars from the pan using the ends of the foil. Unmold the bars from the foil and slice.

Makes: 16 squares

* You need to allow it to set up in the fridge for at least 30 min. before slicing. But, I recommend you let it sit for a couple of hours or overnight. We had these after 30 min. and all I could taste was 

* You may substitute Vanilla Pudding Powder if Custard Powder is not available.