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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 24 |
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I was introduced to the original Nanaimo Bar at Victor's Coffee House in Redmond, WA and immediately fell in love with this decadently rich, sweet dessert. This recipe adds the flavor of coffee which makes it to die for heavenly good! Read more ! Ingredients:
---crust |
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 |
----filling |
2 tablespoons milk |
3 tablespoons unsalted butter |
2 teaspoons instant espresso or coffee granules |
1/2 teaspoon vanilla |
2 cups icing sugar |
---topping |
4-5 ounces white chocolate, coarsely chopped |
1 tablespoon unsalted butter |
1-2 ounces semisweet chocolate, coarsely chopped |
1 tspn unsalted butter |
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 and butter; spread over filling. Swirl in the melted semisweet chocolate for a little deocration. With sharp knife, score through topping of bars only. You can also decorate each serving by placing a couple of chocolate covered espresso beans while topping is still soft. 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.
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