Description
Cappuccino Nanaimo bars offer a delicious twist on the classic no-bake Canadian dessert. Featuring a chocolatey, nutty base, a creamy espresso-flavored custard center, and a smooth cappuccino-spiked chocolate topping, these bars are rich, indulgent, and packed with bold coffee flavor. Perfect for coffee lovers, they make a fantastic treat for any special occasion.
Ingredients
Scale
For the base:
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg (beaten)
- 1 3/4 cups graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/2 cup finely chopped walnuts or pecans
For the cappuccino filling:
- 1/2 cup unsalted butter (softened)
- 2 tablespoons instant espresso powder or strong instant coffee
- 2 tablespoons hot water
- 2 tablespoons custard powder or vanilla pudding mix
- 2 cups powdered sugar
For the topping:
- 4 oz semisweet chocolate (chopped)
- 2 tablespoons unsalted butter
- 1 teaspoon espresso powder (optional for stronger flavor)
Instructions
- Prepare the base: Line an 8×8-inch pan with parchment paper. In a heatproof bowl set over simmering water or a saucepan over low heat, combine melted butter, granulated sugar, and unsweetened cocoa powder. Stir until smooth. Slowly whisk in the beaten egg and cook, stirring constantly, until the mixture thickens slightly (about 1–2 minutes). Remove from heat and stir in graham cracker crumbs, shredded coconut, and chopped nuts. Press this mixture firmly into the prepared pan and chill while preparing the filling.
- Make the cappuccino filling: Dissolve the instant espresso powder in hot water. In a medium bowl, beat the softened butter until creamy. Add the espresso mixture and custard powder, mixing well. Gradually add powdered sugar, beating until the filling is smooth and fluffy. Spread this filling evenly over the chilled base layer, then return the pan to the refrigerator to firm up for 30 minutes.
- Prepare the topping: In a heatproof bowl over simmering water or in short microwave intervals, melt the semisweet chocolate and butter together with the optional espresso powder. Stir until smooth and let cool slightly. Once the filling is firm, spread the chocolate topping evenly over it. Chill the bars until the topping is set, about 1 hour.
- Serve: Use a sharp knife warmed under hot water to slice the bars cleanly into 16 servings. Enjoy your Cappuccino Nanaimo bars chilled for the best texture and flavor.
Notes
- Bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- For a mocha twist, mix a little cocoa powder into the filling.
