Treats: Cappuccino Nanaimo Bars Recipe
Yield: 24 BarsRecipe by luhu.jp
Ingredients:
1/2 cup: Unsalted butter,
1/3 cup: Unsweetened cocoa powder,
1/4 cup: Granulated sugar,
1: Egg, lightly beaten
1 1/2 cup: Graham cracker crumbs,
1 cup: Shredded coconut,
1/2 cup: Walnuts, finely chopped
FILLING
2 tbsp: Milk,
3 tbsp: Unsalted butter,
2 tsp: Instant espresso powder or coffee granules,
1/2 tsp: Vanilla,
2 cup: Icing sugar,
TOPPING
4 ounce: Semisweet chocolate, coarsely chopped
1 tbsp: Unsalted butter,
1/2 tsp: Instant espresso powder,
Directions:
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 $7.40 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@msn.com
Source from luhu.jp
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 $7.40 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@msn.com
Source from luhu.jp
Tags
Bars