Coffee Crisp Nanaimo Bars -with yoyomax12

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa mix

Carob powder is a healthier alternative with a similar flavor.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option while maintaining richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate reduces sugar while enhancing flavor.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Open and cut a Coffee Crisp chocolate bar to show its layers.

Chop 2.5 Coffee Crisp bars into small pieces and place them into a large bowl.

Add 1 cup of sweetened shredded coconut, 1 cup of crushed graham wafer crackers, 1/4 cup of unsweetened cocoa powder, 1/4 cup of white granulated sugar, and a pinch of salt to the bowl; stir until combined.

Add 1/3 cup of melted butter and 1 lightly beaten egg to the mixture; stir until crumbly and slightly dry.

Prepare a springform pan by lining it with parchment paper and lightly greasing it with cooking spray.

Pour the crust mixture into the springform pan and pat it firmly to the bottom.

Bake at 350 degrees Fahrenheit for 10 to 12 minutes until firm, then let it cool.

In a bowl, mix 1/3 cup of softened butter, 1 teaspoon of vanilla extract, and 1/4 cup of custard powder until combined.

Gradually add 2.5 cups of powdered sugar and 1/4 cup of milk in two or three additions, beating after each addition until fluffy and light yellow.

Add 4 chopped Coffee Crisp bars to the filling and press them down to create a smooth surface.

Chill the filling in the refrigerator for about an hour until it firms up.

Melt 1 cup of semi-sweet chocolate chips and 2 tablespoons of butter in the microwave on HIGH for 30-40 seconds until melted; stir until combined.

Pour the melted chocolate over the chilled base and spread it evenly.

Chill until the chocolate starts to set, then score the chocolate lightly with a knife to mark serving sizes.

Return to the refrigerator and chill until the chocolate is fully set, about a couple more hours.

Cut into serving sizes, approximately 18 servings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens