Treats: cappuccino nanaimo bars
24 Bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter |
| ⅓ | cup | Unsweetened cocoa powder |
| ¼ | cup | Granulated sugar |
| 1 | Egg, lightly beaten | |
| 1½ | cup | Graham cracker crumbs |
| 1 | cup | Shredded coconut |
| ½ | cup | Walnuts, finely chopped |
| 2 | tablespoons | Milk |
| 3 | tablespoons | Unsalted butter |
| 2 | teaspoons | Instant espresso powder or coffee granules |
| ½ | teaspoon | Vanilla |
| 2 | cups | Icing sugar |
| 4 | ounces | Semisweet chocolate, coarsely chopped |
| 1 | tablespoon | Unsalted butter |
| ½ | teaspoon | Instant espresso powder |
Directions
FILLING
TOPPING
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 350F 180C 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.] Makes 24 bars for $7⅖ CDN [Apr 95] Per Bar: about 190 calories, 2 g protein, 12 g fat, 22 g carbohydrate Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: Blissful Bites" [-=PAM=-] PA_Meadows@...