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Cappuccino Nanaimo Bars

Author/Submitted by: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: Blissful Bites"
Servings: 24
Categories: Bars / Chocolate / Desserts

1/2  cup  Unsalted butter
1/3  cup  Unsweetened cocoa powder
1/4  cup  Granulated sugar
1    Egg, lightly beaten
1 1/2  cups  Graham cracker crumbs
1  cup  Coconut, shredded
1/2  cup  Walnuts, finely chopped

2  tablespoons  Milk
3  tablespoons  Unsalted butter
2  teaspoons  instant espresso or coffee granules
1/2  teaspoon  Vanilla
2  cups  Icing sugar

4  ounces  Semisweet chocolate, coarsely chopped
1  tablespoon  Unsalted butter
1/2  teaspoon  Instant espresso powder

1. 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.

2. 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.

3. Topping: Meanwhile, in top of double boiler over hot (not boiling) water, melt together chocolate, butter and espresso powder; spread over filling. With sharp knife, score topping only into bars. 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.

Bars can be covered and refrigerated for up to 5 days or frozen in airtight container for up to 1 month.

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