Treats: Cappuccino Nanaimo Bars
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Treats: Cappuccino Nanaimo Bars
  Squares    Dessert    Chocolate  
Last updated 6/12/2012 1:27:11 AM. Recipe ID 61977. Report a problem with this recipe.
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      Title: Treats: cappuccino nanaimo bars
 Categories: Bars
      Yield: 24 Bars
 
    1/2 c  Unsalted butter
    1/3 c  Unsweetened cocoa powder
    1/4 c  Granulated sugar
      1    Egg, lightly beaten
  1 1/2 c  Graham cracker crumbs
      1 c  Shredded coconut
    1/2 c  Walnuts, finely chopped

MMMMM--------------------------FILLING-------------------------------
      2 tb Milk
      3 tb Unsalted butter
      2 ts Instant espresso powder
           -or coffee granules
    1/2 ts Vanilla
      2 c  Icing sugar

MMMMM--------------------------TOPPING-------------------------------
      4 oz Semisweet chocolate,
           -coarsely chopped
      1 tb Unsalted butter
    1/2 ts Instant espresso powder
 
  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
  




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Recipe ID 61977 (Apr 03, 2005)

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