Cappuccino Nanaimo Bars

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 1/2 cup butter, melted
• 1/3 cup sugar (add in more sugar for a sweeter crust)
• 5 tablespoons sifted unsweetened cocoa powder
• 1 large egg
• 1 1/2 cups chocolate wafer crumbs
• 1 cup finely shredded coconut
• 1/2 cup finely chopped walnuts
• 1/3 cup butter, room temperature
• 1/4 cup custard powder (or use 1/4 cup of instant vanilla pudding powder)
• 1/4 cup half-and-half cream
• 2 teaspoons instant coffee granules (for stronger flavor add in 1/2 to 1 teaspoon more)
• 2 teaspoons vanilla
• 2 1/2 cups icing sugar, sifted (more if needed)
• 6 (1 ounce) semi-sweet chocolate baking squares
• 1/4 cup butter
• 1 tablespoon whipping cream

Recipe

• 1 set oven to 350 degrees f.
• 2 butter an 8 x 8-inch baking dish.
• 3 for the crust; in a bowl stir the melted butter with sugar.
• 4 add in sifted cocoa powder; blend well to combine.
• 5 add/mix in egg and vanilla.
• 6 add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
• 7 transfer/press the mixture to the prepared baking dish then spread out evenly.
• 8 bake for about about 8 minutes.
• 9 cool to room temperature then refrigerate for 30 minutes, or until completely cold.
• 10 for the filling; in a bowl beat butter with custard powder until smooth.
• 11 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.
• 12 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.
• 13 spread over the cool crust.
• 14 chill while preparing the chocolate topping.
• 15 for the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
• 16 add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
• 17 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.
• 18 cut into about 1-inch squares or as desired.