The iconic Canadian confection gets a sweet kick with this delicious variation. Traditionally, Nanaimo bars are a Canadian dessert staple with a vanilla filling, but this recipe incorporates coffee for added boldness. This easy, no-bake treat has all the right flavors and textures, and one bite is sure to satisfy your sweet tooth and give you a burst of energy to help you power through the day. With three layers of goodness consisting of a fudgy graham cracker coconut almond base, a sweet coffee custard buttercream filling, and topped with a layer of rich semisweet and white chocolate marbled ganache, these chocolate cookie bars have a lot going on, but everything blends together perfectly.
Ingredients
Chocolate Coconut Almond Crust
1⅓ cups plain graham cracker crumbs (10 sheets)
¾ cup sweetened shredded coconut
¼ cup unsweetened cocoa powder
¾ cup slivered almonds
⅓ cup granulated sugar
Pinch of salt
½ cup unsalted butter, melted
3 Tbsp brewed coffee, cold
Coffee Latte Filling
2¼ cups confectioners’ sugar
2 Tbsp custard powder
½ cup unsalted butter, room temperature
4 Tbsp heavy whipping cream
2 Tbsp instant coffee
¼ tsp pure vanilla extract
Pinch of salt
Chocolate Ganache
6 oz semisweet chocolate, chopped
3 Tbsps coconut oil, divided
2 oz white chocolate, chopped
Directions
Chocolate Coconut Almond Crust
Line a 9x9-inch pan with parchment paper.
In a medium sized bowl, stir together the graham cracker crumbs, coconut, cocoa, almonds, sugar, and salt until combined. Add the melted butter and coffee and mix well until a batter forms.
Evenly press the mixture into the bottom of the prepared pan. Freeze the crust for 10 minutes.
Coffee Latte Filling
Cream together the custard powder, butter, cream, and instant coffee until smooth.
Add in the confectioners’ sugar and mix until smooth.
Pour the mixture on top of the crust and spread into an even layer. Freeze for 15 minutes.
Chocolate Ganache
Place the semisweet chocolate and 2 tablespoons of the coconut oil in a microwave-safe bowl and heat at 50% power in 30 second increments, stirring between each interval, until smooth.
Pour the melted chocolate on top of the coffee latte filling and spread evenly with an offset spatula.
Place the white chocolate and 1 tablespoon of the coconut oil in a microwave-safe bowl and heat at 50% power in 30 second increments, stirring between each interval, until smooth.
Pour the white chocolate into a piping bag or a plastic bag with the corner snipped off, and pipe parallel lines on top of the semisweet chocolate about ½-inch apart. Then run a skewer, toothpick, or knife through the chocolate in straight lines to create a marbled pattern.
Refrigerate the bars for 1-3 hours or until firm, and then cut into squares before serving.