Mocha Nanaimo Bars
These easy Mocha Nanaimo Bars are a no bake treat that only takes a few minutes to prepare and will savor not only your comfort food craving but your sweet tooth as well.
Mocha Nanaimo Bars
This post was originally published at I Heart Naptime on November 22. I’m so excited about it, I wanted to reshare my guest post with all of you.
Nanaimo Bars are a Canadian dessert staple. You’ll find them at bake sales, craft events, and on your grandma’s counter throughout the year but they hold dear to me during the holidays.
Christmas has always meant good food and decadent treats: butter tarts, Nanaimo bars, and Christmas inspired squares. Each of on those treats makes me think of my grandma, as she would always whip up enough to feed an army and I would eat so many I would feel sick.
Here’s the funny thing, up until now, I never made them. Last year I created snack sized Nanaimo Balls (which are ridiculously easy and delicious) and this year I wanted to do another twist on these creamy, fudgy, bars. This time I decided to put a coffee twist on them and create these Mocha Latte Nanaimo Bars.
Coffee Nanaimo Bars
The most difficult part of the recipe? Waiting for the ingredients to set.
Not too shabby for a dessert recipe, am I right?
TBK’s Pro Tip: if you want to get fancy and marble melted white chocolate into the chocolate layer, follow these directions:
After you spread the melted semisweet chocolate, melt the white chocolate and pour into a piping bag (or if you’re in a pinch, a Ziploc bag). Zigzag the melted chocolate over the semisweet, then take a toothpick and guide it down the chocolate. Then roughly 1/2 inch to the side, go up. Continue this until you achieve the desired look.
PS: if you liked these, then you’ll love these red velvet cinnamon rolls.
TBK’s Pro Tip: to prevent cracking (like I have in the photos) let the chocolate come to room temperate and slice through. If you do it while it’s still cold it will crack like you see in my photos. If it doesn’t matter, just fly at ‘er.
Mocha Latte Nanaimo Bars
- 1 cup graham cracker crumbs
- 1 cup sweetened grated coconut
- 2 tbsps cocoa powder
- 1/2 cup chopped pecans
- 1/2 cup melted butter unsalted
- 2 tbsps brewed coffee
Coffee Latte Filling:
- 2 cups powdered sugar
- 2 tbsps custard powder
- 1/2 cup unsalted butter
- 1/4 cup cold coffee
- 6 oz semisweet chocolate
- 2 tbsps unsalted butter
- Optional for white chocolate: 2 oz white chocolate 1 tsp butter
- For easy cleanup, line an 8x8 pan with plastic wrap.
- Add all of the dry ingredients into a medium-sized bowl. Add the butter and two tablespoons of brewed coffee. Mix well until a batter forms.
- Press the mixture into the bottom of the pan. Press even. Refrigerate.
- Cream together the coffee filling until smooth, pour over the crust and refrigerate for 15 minutes.
- Place a glass (heatproof) bowl over a pot of hot water and melt the chocolate and butter, whisking often.
- Pour the warm chocolate mixture over the coffee filling and spread evenly with a spatula.
- Refrigerate for at least an hour.
- Cut into squares.
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