Coffee Nanaimo Bars
A twist on the classic Canadian dessert, these Coffee Nanaimo Bars feature a chocolate coconut graham cracker crust, coffee flavoured custard icing filling, and a smooth chocolate layer on top!
Servings: 24 bars
Equipment
- 9x9-inch baking pan
- aluminum foil
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
Ingredients
For the Crust:
- ½ cup salted butter
- ¼ cup semisweet chocolate chips
- 2 tablespoons granulated white sugar
- ¼ cup cocoa powder (I use Dutch-processed cocoa)
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
For the Custard Layer:
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- ½ cup salted butter, softened
- 2 tablespoons custard powder (or cornstarch*)
- 2 cups powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the Top Layer:
- ½ cup semisweet chocolate chips
- 2 tablespoons salted butter
Instructions
To make the Crust:
- Line a 9x9-inch pan well with aluminum foil. In a medium-size bowl combine the butter and chocolate chips. Heat in the microwave in 10-second increments, stirring between each increment (or on the stove) until melted together. Add the granulated sugar, cocoa powder, graham cracker crumbs, and shredded coconut and stir until combined. Press into the prepared pan and refrigerate while making the custard layer.
To make the Custard Layer:
- Dissolve the instant coffee granules in the hot water. In a medium-sized bowl, beat together the softened butter, custard powder, powdered sugar, vanilla extract, and instant coffee mixture using a handheld mixer starting on low as the mixture starts to come together, adding up to 1 tablespoon of milk at this point. Turn up the mixer to high speed and beat for 2 minutes or until fluffy. Using an offset spatula, gently spread the custard onto the chilled crust, being careful not to pull up the crust layer. Refrigerate for at least 30 minutes while you make the top layer.
To make the Top Layer:
- Melt the chocolate chips and butter together in the microwave in 10-second increments (stirring well between each increment) or on the stovetop. Let cool slightly. Once the other layers have chilled, gently spread the chocolate mixture on top of the custard layer. Refrigerate for 1-2 hours. Slice into 24 squares to serve. Enjoy!
Notes
*If you don't have custard powder you can substitute with cornstarch. If you don't have cornstarch either, you can completely omit it.