Coffee Nanaimo Bars

A twist on a Canadian classic, these Coffee Nanaimo Bars feature a buttery chocolate coconut crust, coffee custard buttercream filling, and a chocolate layer on top!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 24 bars

Calories: 184 kcal per serving

Ingredients

½ cup - salted butter
⅓ cup - semisweet chocolate chips
2 tablespoons - powdered sugar
¼ cup - cocoa powder
1 ½ cups - graham cracker crumbs
½ cup - unsweetened shredded coconut
1 tbsp - instant coffee granules
1 tbsp - hot water
½ cup - salted butter
2 tablespoons - custard powder (or cornstarch*)
2 cups - powdered sugar (confectioners sugar)
1 tsp - vanilla extract
1 tbsp - milk
½ cup - semisweet chocolate chips
2 tablespoons - salted butter

Instructions

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.
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.
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!

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