CAPPUCCINO NANAIMO BARS
Nanaimo Bars are a British Columbian classic, and this recipe is by Anna Olson as featured on her Sugar-program on Food Network Canada.
Provided by kolibri
Categories Bar Cookie
Time 1h30m
Yield 64 mini-bars
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
- For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
- For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
- For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
- To serve, slice with a hot, dry knife into 1-inch squares.
Nutrition Facts : Calories 126.2, Fat 9.2, SaturatedFat 5.8, Cholesterol 14.1, Sodium 22.6, Carbohydrate 11.9, Fiber 1.4, Sugar 6.6, Protein 1.4
CAPPUCCINO NANAIMO BARS
These are even better than store-bought! If you love coffee you will love these bars --- if you do not have any custard powder you can use the same amount of instant vanilla pudding powder but the custard powder is better --- all amount may be doubled for a 13 x 9-inch pan if desired :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Butter an 8 x 8-inch baking dish.
- For the crust; in a bowl stir the melted butter with sugar.
- Add in sifted cocoa powder; blend well to combine.
- Add/mix in egg and vanilla.
- Add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
- Transfer/press the mixture to the prepared baking dish then spread out evenly.
- Bake for about about 8 minutes.
- Cool to room temperature then refrigerate for 30 minutes, or until completely cold.
- For the filling; in a bowl beat butter with custard powder until smooth.
- In a small saucepan heat the half and half with coffee granules; stirring until the granules are just dissolved (do not heat until hot) cool to room temperature.
- When the mixture is cool transfer to a mixing bowl; add in 2 cups icing suger to start; beat until smooth and fluffy adding in more icing sugar a tablespoon at a time until you reach a desired consistancy.
- Spread over the cool crust.
- Chill while preparing the chocolate topping.
- For the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
- Add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
- Chill for about 1 hour (remove after about 20 minutes of chilling or until the chocolate topping is semi-firm but not hard, and cut into squares, this will prevent the chocolate topping from cracking while slicing) place the sliced bars back in the fridge to continue chilling.
- Cut into about 1-inch squares or as desired.
Nutrition Facts : Calories 373.3, Fat 24.3, SaturatedFat 14.2, Cholesterol 49.1, Sodium 159.6, Carbohydrate 40.2, Fiber 2.7, Sugar 32, Protein 3.1
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