Almond Mocha Nanaimo Bars
Ingredients:
Bottom Layer:
- 1/2 cup butter
- 1/3 cup cocoa powder
- 1 Tablespoon instant espresso
- 1/4 cup sugar
- 1 large egg (beaten)
- 1 1/2 cups graham cracker crumbs
- 3/4 cup sweetened shredded coconut
- 1/2 cup slivered almonds
Middle Layer:
- 2 1/2 cups icing sugar
- 1/2 cup butter
- 2 Tbsp custard powder or vanilla pudding mix
- 1 Tablespoon instant espresso
- 1 Tablespoon hot water
- 1/2 teaspoon almond extract
- Pinch of salt
Top Layer:
- 6 ounces good quality chocolate (chopped)
- 1 Tablespoon butter
- 1 Tablespoon coconut oil (I add this just to help the chocolate spread, but you can skip)
- 1/4 teaspoon almond extract
Instructions:
Bottom Layer:
- Heat and stir butter, cocoa, instant espresso and sugar in medium saucepan on medium-low until smooth.
- Remove from heat to cool for a couple of minutes before adding the egg to avoid scrambling. Add egg and stir until thickened.
- Add graham cracker crumbs, coconut and almonds.
- Press into a 9″ x 9″ pan lined with parchment paper.
Middle Layer:
- Dissolve the instant espresso in the hot water.
- Combine all ingredients with a hand mixer until smooth.
- Spread over bottom layer in the pan. I usually put the pan into the freezer for 10-15 minutes before trying to add the top layer.
Top Layer:
- Melt the chocolate and butter in the microwave in 30 second increments and stir until smooth.
- Spread over the middle layer and refrigerate until set before serving.