Description
These Cappuccino Nanaimo Bars combine a rich, crumbly graham cracker base with a smooth coffee-flavored custard middle layer, topped with a decadent chocolate ganache. A no-bake dessert favorite with a caffeinated twist, perfect for coffee lovers looking to indulge in a layered treat that’s both creamy and crunchy.
Ingredients
Scale
Base Layer
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 3/4 cups graham cracker crumbs
- 1 cup shredded coconut
- 1/2 cup chopped walnuts (optional)
Coffee Custard Layer
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons vanilla custard powder (or instant vanilla pudding mix)
- 2 tablespoons strong brewed coffee, cooled
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Chocolate Topping
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Prepare the Base: In a mixing bowl, combine the melted unsalted butter, granulated sugar, cocoa powder, beaten egg, and vanilla extract. Stir in the graham cracker crumbs, shredded coconut, and chopped walnuts (if using) until evenly mixed. Press this mixture firmly into the bottom of a greased or parchment-lined 9×9-inch baking pan. Set aside to create a firm base.
- Make the Coffee Custard Layer: In a separate bowl, beat together the softened butter, powdered sugar, and vanilla custard powder until smooth and creamy. Add the cooled strong brewed coffee, milk, and vanilla extract, then continue to whisk until fully incorporated and the mixture is smooth. Spread this coffee custard mixture evenly over the prepared base layer in the pan, using a spatula to smooth the surface.
- Prepare the Chocolate Topping: Melt the chopped semi-sweet chocolate together with the unsalted butter in a microwave-safe bowl or over a double boiler until the mixture is smooth and glossy. Pour the melted chocolate evenly over the custard layer, spreading it carefully to cover the entire surface.
- Chill and Set: Refrigerate the assembled bars for at least 2 hours, or until the chocolate topping is set and firm.
- Slice and Serve: Once fully chilled and firm, remove the bars from the pan and slice into 16 even squares. Serve chilled and enjoy your rich, coffee-flavored Cappuccino Nanaimo Bars.
Notes
- Use strong brewed coffee for a pronounced coffee flavor in the custard layer.
- For a nut-free version, omit the walnuts from the base layer.
- Ensure the coffee is completely cooled before adding it to the custard mixture to prevent curdling.
- Store leftovers covered in the refrigerator for up to 5 days.
- Allow bars to come to room temperature for a few minutes before serving for easier slicing.
