CAPPUCCINO NANAIMO BARS Ingredients Bottom Layer

 

What Are Nanaimo Bars — and What Makes Them “Cappuccino”?

Nanaimo bars are a classic Canadian no‑bake dessert (though some versions bake the bottom layer lightly) named after the city of Nanaimo in British Columbia. They comprise three layers:

1. Base / crust: a mixture of cookie or graham crumbs + cocoa + butter + coconut + nuts

2. Middle / custard butter‑icing layer: buttery, creamy, often flavored with vanilla or custard powder

3. Top / chocolate ganache: chocolate + butter (sometimes with extra flavor)

What gives this version the cappuccino twist is that the middle layer is flavored with coffee / espresso / cappuccino powder, sometimes also coffee in the chocolate topping or base. This adds a rich coffee note that complements the chocolate. (See examples in recipes from Rock Recipes, The Black Peppercorn, etc.) Rock Recipes+2The Black Peppercorn+2

It’s not overly strong coffee — it’s a subtle espresso lift, like dessert meets your morning cappuccino.

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Why This Version Works (Flavor & Texture Notes)

• Coffee + chocolate = classic pairing — the bitterness balances sweetness.

• The creamy butter‑icing layer gives smooth texture, contrast with crumbly base and firm top.

• Coconut in the base adds chew and tropical depth.

• Nuts add crunch (optional, but recommended).

• Because it’s semi chilled / set rather than fully baked, the layers remain distinct and luscious.

Key points: make sure each layer is cool / set before proceeding to the next; use good quality chocolate and fresh ingredients; work with a cold/chilled fridge for setting.

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Ingredients (Quantities & Notes)

Here’s a generous batch yielding about 20–24 bars (in 9×13 or similar sheet pan). You can scale down if needed.

Layer	Ingredient	Quantity / Notes
Base / Crust	Unsalted butter	~ ⅔ cup (about 150 g) The Lazy Gourmet
	Granulated sugar	~ ¼ cup to ⅓ cup (adjust to sweetness) bakespace.com+2recipelink.com+2
	Unsweetened cocoa powder	~ 5–8 tbsp, sifted to avoid lumps The Black Peppercorn+3bakespace.com+3Recipezazz.com+3
	Egg, beaten	1 large egg (to bind) bakespace.com+2The Black Peppercorn+2
	Vanilla extract	1 tsp or so bakespace.com+1
	Cookie / graham crumbs	~ 1½ to 2¼ cups (or chocolate cookie crumbs) Rock Recipes+3bakespace.com+3The Black Peppercorn+3
	Shredded / desiccated coconut	~ 1 cup, unsweetened bakespace.com+2The Lazy Gourmet+2
	Nuts (walnuts, pecans, etc.) (optional)	~ ½ cup chopped, toasted if possible Recipezazz.com+2bakespace.com+2
Middle / Cappuccino Filling	Unsalted butter (room temperature)	~ ⅔ cup or ¾ cup bakespace.com+3Recipezazz.com+3The Lazy Gourmet+3
	Powdered (icing) sugar	~ 3 to 4 cups, sifted bakespace.com+2The Lazy Gourmet+2
	Instant coffee or cappuccino powder	~ 1–2 tbsp, or dissolved for smoother mixing Rock Recipes+2The Black Peppercorn+2
	Milk or whipping cream	A few tbsp, to adjust consistency Rock Recipes+2bakespace.com+2
	Vanilla extract	~1 tsp The Lazy Gourmet+1
Top / Chocolate Layer	Semi‑sweet or dark chocolate chips	~ 1 to 1½ cups (or adjusted for pan size) Rock Recipes+2bakespace.com+2
	Butter	~ 2 tbsp (to smooth the chocolate) bakespace.com+2Rock Recipes+2
	Optional: a little coffee or espresso	(for extra coffee note in top) The Black Peppercorn+1

Pan & Setup

• Line a 9×13 inch pan or similar with parchment or foil with overhang so you can lift the bars out later.

• Chill & freeze as needed.

• Use a sharp knife slightly warmed (dip in hot water, wipe dry) when slicing to get clean edges.

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Full Step‑by‑Step Instructions

Here’s a detailed method with tips at each stage:

1. Prepare & Line Pan

• Line the pan with parchment paper (with overhang) or foil; lightly grease.

• Pre-chill the pan in refrigerator while preparing ingredients (optional, helps set faster).

2. Make the Base / Crust Layer

1. In a saucepan over low heat, melt together the butter, sugar, and cocoa powder, stirring until smooth.

2. Remove from heat (or lower to prevent scorching).

3. Whisk in the beaten egg quickly and continuously (to avoid cooking it into lumps) until thickened and blended.

4. Add vanilla.

5. Stir in the cookie crumbs, coconut, and nuts (if using), mixing thoroughly so there are no dry patches.

6. Press the mixture firmly and evenly into the bottom of the lined pan. Use the back of a spatula or a flat bottom cup to compact it.

7. Optionally, you can bake lightly (e.g. ~10 minutes at 350°F / 175°C) to set slightly, though many versions are no-bake. (Some recipes do this step) The Lazy Gourmet+3Recipezazz.com+3The Black Peppercorn+3

8. Allow the base to cool a bit and ideally refrigerate for 15–30 minutes until firm before adding the filling (so it supports weight).

3. Prepare the Cappuccino Butter Filling

1. In a bowl, beat the softened butter until creamy.

2. Dissolve instant coffee / cappuccino powder in a small amount of hot water or milk (if needed), let cool slightly.

3. Sift together the powdered sugar and coffee powder (if you haven’t already) so there are no lumps.

4. Gradually beat in the powdered sugar / coffee mix to the butter, alternating with small amounts of milk / cream (just enough to bring to spreadable consistency).

5. Add vanilla extract; continue beating until smooth, thick but still spreadable. (You want a “stiff but spreadable” icing)

6. Spread this filling evenly over the cooled base. Be gentle so you don’t crack the base.

7. Chill in fridge for 30–60 minutes (or until firm) before proceeding to chocolate layer.

4. Make & Add the Chocolate Topping

1. In a microwave or double boiler, melt chocolate + butter (and optional coffee if using) gently, stirring until smooth. Avoid overheating chocolate (or it can seize).

2. Let the chocolate cool barely until pourable (but not hot) so it doesn’t melt through the filling.

3. Pour or spread evenly over the filling. Use a spatula or offset knife to level.

4. Optionally, sprinkle a little sea salt or instant coffee powder lightly for decoration.

5. Return to fridge and chill for at least 1–2 hours, or until fully set (firm chocolate).

5. Slice & Serve

• Use a sharp knife, warmed slightly (dip in hot water, dry), to slice cleanly.

• Clean knife between cuts to avoid dragging layers.

• Bars keep well in the fridge (covered) for ~5 days or more; they also freeze well (in airtight container).

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Tips, Troubleshooting & Variations

Tips for Best Results

• Layer timing: let each layer firm up (especially the butter-filling) before adding the next, or else they may mix or slide.

• Chocolate temperature: allow melted chocolate to cool a bit before pouring, or it can melt the cream filling layer.

• Firm pan: if base is soft, it may crumble when cutting; chilling helps.

• Clean edges: use parchment overhang to lift out the whole block and slice on a cutting board.

• Quality chocolate: use good quality chocolate or chocolate chips for best taste.

• Adjust coffee strength: taste filling before spreading; if coffee is weak, you can add more dissolved espresso, but balance so it doesn’t become bitter.

• Nut / coconut options: adjust or skip nuts if unavailable; you can increase coconut or even use ground almonds.

Common Problems & Fixes

Problem	Likely Cause	Solution
Base crumbles or is too soft	Insufficient binding or refrigeration	Press firmly, chill longer, reduce filling weight
Filling too runny or soft	Too much liquid or not enough sugar	Add more powdered sugar, chill longer
Chocolate layer cracks or breaks when slicing	Chocolate too hard or cold	Let bars sit a few minutes at room temperature before slicing
Filling mixes into base	Base not firm / chilled enough	Chill base longer before spreading filling

Variation Ideas

• Stronger coffee: use espresso powder or dissolved espresso concentrate

• Mocha twist: add a little cocoa into filling or chocolate topping

• Nut-free version: skip nuts, use extra coconut or cookie crumbs

• Gluten-free: use gluten-free cookie crumbs or almond flour in base

• Vegan adaptation: replace butter with vegan margarine/coconut oil, use non-dairy milk/cream, vegan chocolate

• Salted caramel drizzle: drizzle salted caramel over chocolate before it sets

• Mint or mocha layer: flavor part of the filling with mint extract or additional chocolate

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Sample Timeline / Workflow to Make Efficiently

1. Line and chill pan

2. Make base, press into pan, chill/flex if baking

3. Meanwhile prepare filling ingredients

4. Chill base while mixing filling

5. Spread filling, chill until firm

6. Melt chocolate topping, pour, chill until set

7. Slice and serve

You can even prepare the base and filling ahead the night before, then do the chocolate layer just before serving.

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Approximate Nutritional & Serving Notes

These bars are rich (buttery, chocolaty, creamy). Serve small portions. Because they contain sugar, butter, coconut, etc., they are indulgent desserts rather than everyday snacks.

You’ll get about 20–24 bars depending on size. Adjust quantities if you need less.

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Final Thoughts

Cappuccino Nanaimo Bars are a delightful fusion of chocolate, coffee, and buttery cream layers. They turn the classic Nanaimo bar into a dessert that coffee lovers will especially adore. With carefully layered construction, chilling between steps, a clean slice, and balance of flavor, they become something people ask for again and again.

If you like, I can send you a scaled version (for 12 bars) or one using ingredients common in Morocco (local nuts, cocoa, permissible chocolate). Would you like me to prepare that now?