Cappuccino Nanaimo Bars Food

CAPPUCCINO NANAIMO BARS

Steps:

• Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
• For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
• For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
• For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
• To serve, slice with a hot, dry knife into 1-inch squares.

NANAIMO BARS

Steps:

• First Layer:.
• Melt and cook 3 minutes the first 5 ingredients (butter, sugar, cocoa, vanilla and egg). Add next 3 ingredients (graham cracker crumbs, coconut, and milk) stirring well. Remove from heat and press into a 9 x 9" pan. Cool.
• Second Layer:.
• Add all ingredients (butter, milk, vanilla pudding powder and powdered sugar) into a medium size bowl or stand mixer bowl and mix well. Spread on cooled first layer.
• Third Layer:.
• Melt chocolate and butter over low heat. Spread on top of second layer.
• Let cool and cut into 1" square pieces.

CAPPUCCINO NANAIMO BARS AND FRIENDS

Steps:

• Bottom Layer------------------------.
• Heat first three ingredients in top of a double broiler or in heavy saucepan on low until butter is melted.
• Add egg.
• Heat and stir until boiling and thickened.
• Remove from heat.
• Stir in graham crumbs, coconut and walnuts.
• Press firmly into ungreased foil lined 9x9 inch pan.
• Middle Layer-Cappuccino----------------.
• Stir coffee granules into hot water in small dish until dissolved.
• Cool.
• Beat butter, vanilla and cooled coffee in medium bowl until combined.
• Gradually beat in icing sugar until smooth.
• Spoon onto first layer.
• Spread evenly and let stand for 10 min.
• Pat smooth.
• Middle Layer-Cherry-----------------.
• Beat butter, cherry juice, almond flavouring and icing sugar together in medium bowl on low until icing sugar is combined.
• Beat on high heat until well combined.
• Drain cherries on a paper towel.
• Stir into sugar mixture.
• Drop by the spoonful onto first layer.
• Spread evenly.
• Let stand for 10 min.
• Pat smooth.
• Middle layer-Peppermint-------------.
• Beat butter, milk, peppermint and sugar together in a medium bowl.
• Add enough food coloring to reach desired colour.
• Drop by spoonful onto first layer.
• Spread evenly.
• Let stand for 10 min.
• Pat smooth.
• Top Layer---------------------.
• Melt chocolate and margarine in double broiler or heavy saucepan on low.
• Cool until still runny.
• Spread on second layer.
• Chill.

CAPPUCCINO NANAIMO BARS

Steps:

• Set oven to 350 degrees F.
• Butter an 8 x 8-inch baking dish.
• For the crust; in a bowl stir the melted butter with sugar.
• Add in sifted cocoa powder; blend well to combine.
• Add/mix in egg and vanilla.
• Add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
• Transfer/press the mixture to the prepared baking dish then spread out evenly.
• Bake for about about 8 minutes.
• Cool to room temperature then refrigerate for 30 minutes, or until completely cold.
• For the filling; in a bowl beat butter with custard powder until smooth.
• In a small saucepan heat the half and half with coffee granules; stirring until the granules are just dissolved (do not heat until hot) cool to room temperature.
• When the mixture is cool transfer to a mixing bowl; add in 2 cups icing suger to start; beat until smooth and fluffy adding in more icing sugar a tablespoon at a time until you reach a desired consistancy.
• Spread over the cool crust.
• Chill while preparing the chocolate topping.
• For the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
• Add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
• Chill for about 1 hour (remove after about 20 minutes of chilling or until the chocolate topping is semi-firm but not hard, and cut into squares, this will prevent the chocolate topping from cracking while slicing) place the sliced bars back in the fridge to continue chilling.
• Cut into about 1-inch squares or as desired.