Description
These Cappuccino Nanaimo Bars are a delightful twist on the classic Canadian dessert, featuring a rich coffee-flavored custard layer sandwiched between a chocolate-graham cracker base and a luscious chocolate topping. Perfect for coffee lovers, these bars combine a crunchy base, creamy coffee custard, and a velvety chocolate layer for an indulgent treat that is sure to impress at any gathering.
Ingredients
Scale
Base Layer
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup chopped walnuts (optional)
Coffee Custard Layer
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons vanilla custard powder (or instant vanilla pudding mix)
- 2 tablespoons strong brewed coffee, cooled
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Chocolate Topping
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Prepare the Base: In a mixing bowl, combine the melted butter, granulated sugar, unsweetened cocoa powder, beaten egg, and vanilla extract until smooth. Stir in the graham cracker crumbs, shredded coconut, and chopped walnuts (if using), mixing until the mixture is well combined. Press this mixture firmly and evenly into the bottom of a greased or parchment-lined 9×9-inch baking pan. Set aside.
- Make the Coffee Custard Layer: In a separate bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla custard powder, cooled brewed coffee, milk, and vanilla extract. Beat until the mixture is smooth and spreadable. Spread this custard mixture evenly over the prepared base layer in the pan, using a spatula to smooth the top.
- Prepare the Chocolate Topping: In a small saucepan or microwave-safe bowl, melt the semi-sweet chocolate and unsalted butter together until smooth, stirring frequently to prevent burning. Immediately pour the melted chocolate over the custard layer, spreading it evenly with a spatula to cover the entire surface.
- Chill and Set: Place the assembled bars in the refrigerator for at least 2 hours, or until the chocolate topping is set and firm.
- Slice and Serve: Once set, remove the bars from the pan using the parchment paper or carefully loosen edges with a knife. Slice into 16 bars and serve chilled.
Notes
- For a nut-free version, omit the walnuts.
- Use strong brewed coffee or espresso for a pronounced coffee flavor in the custard layer.
- Vanilla custard powder can be substituted with instant vanilla pudding mix if needed.
- Ensure the chocolate topping is fully melted and smooth before pouring to achieve a shiny, even layer.
- Store bars covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Canadian
