Coffee Nanaimo Bars

• Vegetarian

• Produce

  • 1/4 cup Cacao powder

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup 70% dark chocolate
  • 1/4 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 2 cups Icing sugar
  • 1/4 tsp Salt
  • 3 tbsp White chocolate

• Nuts & Seeds

  • 3/4 cup Coconut, unsweetened
  • 3/4 cup Hazelnuts, toasted

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Drinks

  • 2 1/3 tbsp Instant coffee, powder

• Dairy

  • 1 3/16 cup Butter
  • 2 tbsp Buttermilk, Dry

• Liquids

  • 1 tbsp Water, HOT

Found on eviltwin.kitchen

Description

Ingredients

• 1/2 cup (150g) butter, melted
• 1/4 cup (30g) cacao powder
• 1/4 cup (50g) packed brown sugar
• 1 tbsp instant coffee powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg, beaten
• ---
• 1½ cups (175g) graham cracker crumbs
• 3/4 cup (75g) finely shredded unsweetened coconut
• 3/4 cup (100g) toasted hazelnuts, finely chopped
• 2 cups (275g) icing sugar
• 1/2 cup (150g) butter, softened
• 2 tbsp dry buttermilk
• 1 tbsp instant coffee powder
• 1 tbsp hot water
• 1 cup (175g) 70% dark chocolate, finely chopped
• 2 tbsp butter
• 3 tbsp (45g) white chocolate, finely chopped
• 1 tbsp butter
• 1 tsp instant coffee powder

Directions

• Line an 8” square baking pan with parchment paper, making sure that it hangs over the edges of the pan (this will make it easier to remove the bars later).
• In a medium saucepan set over low heat, combine butter, cacao powder, brown sugar, espresso powder and ground cinnamon. Cook, stirring often, until the mixture is really nice and smooth. Remove from heat, whisk in the egg and whisk vigorously until the mixture starts to thicken, about 30 seconds.
• Combine the graham crumbs, coconut and toasted hazelnuts in a large mixing bowl. Add the melted chocolate mixture and mix until all the ingredients are thoroughly combined.
• With the help of a flat object such as a glass or measuring cup, press this mixture evenly into the prepared pan, then place this in the freezer or refrigerator until set, at least 15 to 30 minutes.
• Dilute the instant coffee powder in the hot water and put that in a large mixing bowl, along with the butter. Mix with a hand mixer on medium-high speed until well combined.
• Add the dry buttermilk to the creamed butter and resume mixing until well incorporated.
• Then, add the icing sugar and mix well, starting on low speed and progressibly moving to high, until the filling becomes super smooth and creamy.
• Spread that filling as evenly as you possibly can over the base, then return your pan to the freezer or fridge until firm, 30 to 60 minutes.
• Prepare a piping cone out of parchment paper.
• Melt the butter in the microwave and then add the instant coffee powder. Mix until well combined and the espresso powder is practically dissolved (although it doesnt dissolve quite as well in butter as it does in water)
• Melt the white chocolate in the microwave and then add it to the coffee/butter mixture. Mix with a small whisk until well combined. Pour that in the paper cone and set aside. (you could also use a resealable plastic bag in which you would cut out a tiny little hole in one of the bottom corners)
• Combine the chocolate and butter in a medium bowl and melt over a double boiler or in the microwave. If using the microwave, make sure you stop and stir every 30 seconds so you dont end up burning your chocolate. Whatever you do, do not let your chocolate get excessively hot, otherwise it would melt your coffee filling. You just want it to get hot enough so it fully melts. Stir until smooth and creamy, then pour over the filling and spread evenly all the way to the edge with a spatula or knife.
• If making the feathered pattern, quickly drizzle the coffee flavored white chocolate over the dark chocolate topping. Work in a back and forth motion, creating straight parallel lines as you go.
• Next, take a long wooden skewer and carefully pull it across the lines in one direction, then in the opposite way. Repeat going left, right, left, right, until you have completed the design.
• Freeze or refrigerate the bars again to let the topping cool and set, about 15 minutes.
• Once the chocolate topping has set, remove the bars from the pan by holding the edges of the overhanging parchment paper to gently lift them out. Use a sharp knife to slice into 16 bars. Run the knife under hot water and then wipe it dry after each cut for cleaner looking bars.
• Store in the refrigerator for up to 5 days.