From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
Warning0 allergens identified
Coffee Nanaimo Bars
For the Crust:
For the Custard Layer:
For the Top Layer:
To make the Crust
1
Line a 9x9-inch pan well with parchment paper. 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
1
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
1
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!
My Calorie Intake
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Tips & Tricks (5)
- Chill Between Layers ❄️Refrigerate the coconut crust for at least 30 minutes and the custard filling for 1-2 hours before adding the chocolate top layer to prevent layers from mixing and ensure clean, distinct separation.
- Toast Your Coconut 🥥Lightly toast the shredded coconut in a dry skillet for 2-3 minutes before mixing into the crust to deepen its flavor and add a subtle nuttiness that elevates the entire bar.
- Bloom Coffee Granules ☕Dissolve instant coffee granules in a small amount of hot water first, then cool slightly before adding to the custard filling to ensure even distribution and prevent clumping for a smooth texture.
- Temper Your Chocolate 🍫Melt the chocolate to 115°F, then cool to 80°F before spreading on the filling layer; this creates a glossy, snappy chocolate coating that sets properly and won't crack when you slice the bars.
- Use Parchment for Easy Release 📄Line your baking pan with parchment paper, extending beyond the edges so you can easily lift the entire bar slab out for clean, even cutting without crumbling the crust.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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