It’s been a while! I hope you’re doing fine and that your Christmas baking is going well! Great news, I’m now an official Ph.D. candidate! My thesis project was approved and I’m moving forward with it 😀 This explains the long hiatus in posting 😉
If your holiday baking is over, I’m very sorry, because you’ll certainly want to add this dessert to your table! In my family, no Christmas would be complete without delicious Nanaimo Bars. As far as I can remember, my mom brought them to every holiday party we had. Normally, we go with the classic custard-cream filling. But this year it was time to try something new: espresso filling. Let me tell you that I have no regrets at all! Anyway, it’s hard to go wrong when you mix chocolate and coffee!
Don’t hesitate to do the bars in advance. They freeze well and the flavor gets better over time!
I wish you a merry Christmas. I hope it’s filled with joy, laughter, love and good food 😀
Espresso Nanaimo Bars
Adapted from Kitchen Simplicity
Yield: about 40 small squares
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 cup cocoa powder, sifted
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 3/4 cup chocolate cookie crumbs
- 1 cup graham cracker crumbs
- 1 cup sweetened shredded coconut
- 1/2 cup unsalted butter
- 5 tablespoons heavy cream
- 2 tablespoons vanilla pudding powder
- 1 1/2 teaspoons espresso powder
- 2 cups icing sugar
- 4 oz. semisweet chocolate
- 2 tablespoons unsalted butter
- Preheat oven to 350°F.
- Grease an 8 inch square pan and line with parchment paper leaving an overhang on two opposite sides.
- Beat the butter and the sugar until creamy. Sift in the cacao and mix well.
- Beat in the egg and the vanilla.
- Add the graham and chocolate cookie crumbs and the coconut. Mix well.
- Press into the pan and bake for 10 minutes.
- Let cool for about 10 minutes then refrigerate for about 20 minutes.
- Beat all ingredients together until well combined and smooth.
- Spread over base. Refrigerate.
- Melt chocolate and butter together over low heat. Cool. Spread on top of filling.
- Cover and refrigerate for at least 30 min.
Remove the bars from the pan using the parchment paper overhang. To cut the bars without cracking the top layer of chocolate, run your knife under hot water before cutting. Using a very thin knife is helpful too. Clean the knife with paper towel after each cut to get clean squares.