Cappuccino Nanaimo Bars
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 Shredded coconut
1/2 cup Walnuts, finely chopped
2 tablespoons milk
3 tablespoons unsalted butter
2 teaspoons instant coffee granules
1/2 teaspoon vanilla
2 cups powdered sugar
4 ounces chocolate chips, chopped
1 tablespoon unsalted butter
1/2 teaspoon instant espresso powder
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 350ºF oven for 10-12 minutes or until
just firm. Let cool completely on rack.
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.
Topping: Meanwhile, in top of double boiler over
hot (not boiling) water, melt together chocolate, butter and
espresso powder; spread over filling. With sharp knife, score
topping only into bars. Refrigerate until topping is set.
Cut into bars. [Bars can be covered and
refrigerated for up to 5 days or frozen in airtight container for up
to 1 month.]