Recipe - Cappuccino Nanaimo Bars

One half cup Unsalted butter
1/3 cup Unsweetened cocoa powder
One fourth cup Granulated sugar
1 Egg; lightly beaten
1 One half cup Graham cracker crumbs
1 cup Shredded coconut
One half cup Walnuts; finely chopped

FILLING
2 tablespoon Milk
3 tablespoon Unsalted butter
2 teaspoon Instant espresso powder; or
coffee granules
One half teaspoon Vanilla
2 cup Icing sugar

TOPPING
4 ounce Semisweet chocolate;
coarsely chopped
1 tablespoon Unsalted butter
One half teaspoon 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 9inch square
cake pan. Bake in 350F 180C oven for 1012 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 Per Bar: about 190
calories, 2 g protein, 12 g fat, 22 g carbohydrate Source: Canadian Living
magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars &
Squares: Blissful Bites" [=PAM=] PA_Meadows@msn.com
Posted to MCRecipe Digest V1 #801 by Nancy Berry nlberry@prodigy.net on
Sep 24, 1997