Espresso Nanaimo Bars

Canada’s West Coast meets Italy’s Amalfi Coast in a sweet blend of cultures. Using espresso powder enhances the chocolate flavour and adds a distinct coffee note to all three layers. Live la dolce vita and enjoy this incredible break-time treat.

Prep Time
20 minutes
1 hour chilling time
Cook Time
8 minutes
Image
Nanaimo bar cut into slices on a cutting board

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

  • 8-inch square pan
  • Parchment paper
  • Saucepan
  • Whisk
  • Mixing bowls
  • Wooden spoon
  • Stand mixer with paddle attachment
  • Offset spatula
Servings
16 to 18 bars (4 x 4 or 3 x 6)
For the base:
  • ⅔ cup (151 g) butter
  • ⅓ cup (33 g) cocoa powder
  • ¼ cup (54 g) Redpath® Dark Brown Sugar
  • 1 tbsp (3 g) instant espresso powder
  • ¼ tsp (2 g) salt
  • 1 egg, beaten
  • 1½ cups (248 g) graham cracker crumbs
  • ¾ cup (74 g) sweetened, flaked coconut
  • ¾ cup (65 g) finely chopped or sliced almonds
For the filling:
  • 4 cups (480 g) Redpath® Icing Sugar, divided
  • ½ cup (113 g) butter, softened
  • ½ tsp (3 g) salt
  • 5 tsp (5 g) instant espresso powder
  • 4 tbsp (60 ml) hot water
  • 1 tsp (5 ml) pure vanilla extract
For the topping:
  • ½ cup (85 g) semi sweet chocolate, chopped
  • 2 tbsp (28 g) butter
  • 1 tbsp (3 g) instant espresso powder
Instructions
For the base:

Step 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.

Step 2

In a saucepan over low heat, combine butter, cocoa, Redpath® Dark Brown Sugar, espresso powder, and salt. Heat until butter and sugar melts together, and the mixture is homogeneous.

Step 3

Remove from heat, whisking until cooled slightly. While constantly whisking, whisk in the lightly beaten egg. Place back onto low heat. Cook, stirring, until mixture starts to thicken, about five minutes. Whisk until the mixture is smooth. Remove from heat.

Step 4

In a large bowl, combine graham crumbs, coconut, and almonds. Transfer the cocoa mixture into the dry ingredients. Mix thoroughly until all the ingredients are well combined.

Step 5

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

For the filling:

Step 1

In the bowl of a stand mixer, using the paddle attachment, or in a large bowl using a handheld mixer, cream together butter and 1 cup (120 g) Redpath® Icing Sugar until smooth, creamy, and well blended. Add and mix in the salt.

Step 2

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

Step 3

Add the cooled espresso mixture and vanilla extract to the creamed butter and icing sugar, stirring until well combined. Add the remaining icing sugar and blend until the filling is smooth and creamy; 3 minutes.

Step 4

Spread the filling evenly over the base, then place in the freezer or fridge until firm; 30 - 60 minutes.

For the topping:

Step 1

In a small pan over low heat, melt the chocolate, butter, and espresso powder, stirring frequently until smooth. Or, to prevent potential scorching of the chocolate, place the chopped chocolate, butter, and espresso powder into a heatproof bowl fitted over a small pot of just simmering water and stir until just melted. Remove from heat and stir until smooth and chocolate has slightly cooled or at room temperature.

Step 2

Pour over the filling and spread evenly with an offset spatula or knife. Tap pan onto work surface to even out chocolate topping and to remove any air bubbles.

Step 3

Freeze or refrigerate the bars again to let the topping cool until just set; about 10 - 15 minutes.

Step 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.

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

Image
Espresso Nanaimo Bars