Description
Silky Canadian cappuccino nanaimo bars blend rich espresso with creamy custard layers for an indulgent Pacific Northwest dessert. Sweet chocolate ganache crowns these no-bake treats, offering coffee lovers a delightful Canadian classic you’ll crave with every luxurious bite.
Ingredients
Scale
Base Layer:
- 1 3/4 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted (113 grams)
- 1/2 cup shredded coconut
- 1/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup finely chopped pecans or walnuts (optional)
- 1 large egg, beaten
Cappuccino Cream Filling:
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (113 grams)
- 2 tablespoons instant espresso powder or cappuccino mix
- 2 tablespoons heavy cream
- 2 tablespoons hot water
- 1 teaspoon pure vanilla extract
Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter (28 grams)
Instructions
- Craft the foundation by melting butter, sugar, and cocoa powder in a saucepan over gentle heat, whisking until silky and uniform.
- Incorporate beaten egg into the mixture, stirring vigilantly until the texture transforms and thickens (roughly 1-2 minutes), then remove from heat.
- Fold graham cracker crumbs, coconut, and optional nuts into the chocolatey base, ensuring comprehensive integration.
- Transfer the mixture into a parchment-lined 8×8-inch pan, pressing firmly to create an even, compact layer.
- Chill the base in the refrigerator while preparing the next component.
- Dissolve espresso powder in hot water to create a concentrated coffee essence.
- Whip softened butter until light and airy, then gradually introduce powdered sugar, espresso liquid, heavy cream, and vanilla extract.
- Beat the filling until achieving a luxurious, smooth consistency with peak fluffiness.
- Spread the cappuccino cream uniformly across the chilled base, ensuring complete coverage.
- Return the pan to the refrigerator, allowing the filling to set and solidify for approximately 30 minutes.
- Melt chocolate chips and butter in short microwave intervals, stirring between each to prevent scorching.
- Allow the chocolate mixture to cool slightly before gently pouring over the cappuccino layer.
- Use an offset spatula to distribute the chocolate topping evenly and smoothly.
- Refrigerate the assembled dessert for a minimum of one hour until completely set.
- Slice into precise squares using a sharp knife, cleaning the blade between cuts to maintain crisp edges.
Notes
- Experiment with instant coffee or cold brew concentrate as an alternative to espresso powder for a unique flavor profile.
- Toast coconut and nuts beforehand to enhance their nutty, rich undertones and add extra depth to the base layer.
- Consider using dark chocolate with 70% cocoa content for a more intense, sophisticated chocolate topping that complements the cappuccino cream.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs to make the recipe celiac-friendly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: Canadian
Nutrition
- Serving Size: 12
- Calories: 332
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg