Cappuccino Nanaimo Bars

These bars are sweet and chocolatey with a real kick of coffee! One bite of these is sure to give you a burst of sweetness and energy to help you leap through the day.


For the base

  • 2/3 cup (150 mL) butter
  • 1/3 cup (75 mL) cocoa powder
  • 1/4 cup (50 mL) Redpath Granulated White Sugar
  • 1 tbsp (15 mL) instant espresso powder
  • 1 egg, beaten
  • 1 1/2 cups (375 mL) graham cracker crumbs
  • 3/4 cup (175 mL) sweetened, flaked coconut
  • 3/4 cup (175 mL)  finely chopped almonds

For the filling

  • 2 cups (500 mL) Redpath Icing Sugar
  • 1/4 cup (50 mL) butter, softened
  • 1 tbsp (15 mL) instant espresso powder
  • 2 tbsp (30 mL) hot water

For the topping

  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) instant espresso powder
  • 1/2 cup (125 mL/4 oz)  semi sweet chocolate, chopped


How to prepare:

For the base

1. Line an 8 inch square pan with parchment paper, making sure that it hangs over the edges of the pan (this will make it easier to remove the bars). Set aside.

2. In a saucepan over low heat, combine butter, cocoa, Redpath Granulated White Sugar, espresso powder, and egg. Cook, stirring, until mixture starts to thicken, about five minutes. Use a whisk to get the mixture nice and smooth.

3. Butter makes everything better

4. Mixing up some nanaimo bars

5. Easy & no bake espresso nanaimo bars

6. Add a little espresso powder for some zing

7. Nanaimo bar base in the making

8. Whisking up some espresso nanaimo bars

3. Remove from heat. Add to graham crumbs, coconut and almonds. Mix until all the ingredients are well combined.

4. Press evenly into prepared pan. Place in the freezer or refrigerator until the base is set, 15 – 30 minutes.


For the filling
1. Cream together the butter and 1 cup (250 mL) of the icing sugar until well blended.

13. Making the nanaimo bar filling

14. Butter & sugar for espresso nanaimo bars

2. In a separate bowl, mix together the espresso powder and hot water until dissolved.

16. Instant espresso for nanaimo bar filling

3. Add the espresso mixture to the creamed butter and icing sugar, stirring until well combined. Add the remaining icing sugar and stir until it is smooth and creamy.

16. Mixing up espresso nanaimo bar filling

17. Sweet coffee flavoured nanaimo bar filling

18. Thicken nanaimo bar filling with icing sugar

4. Spread the filling evenly over the base, the place in the freezer or fridge until firm, 30 – 60 minutes.

For the topping

1. In a small pan over low heat, melt the butter, chocolate and espresso powder, stirring frequently until smooth.

23. Chocolate, butter & coffee for the nanaimo bar topping

2. Pour over the filling and spread evenly with an offset spatular or knife.

3. Freeze or refrigerate the bars again to let the topping cool and set, about 15 minutes.

4. Once the topping has set, remove the bars from the pan by holding the edges of the overhanging parchment paper to gently lift them out. Peel back the parchment paper and use a sharp knife to slice them into bars. Run the knife under hot water after each cut for cleaner slices.

25. Sweet & rich espresso nanimo bars

5. Serve immediately or store in the refrigerator for up to 5 days.

26. Beautifully layered espresso nanaimo bars