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
Ingredients: 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
Directions: 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.
4.
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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