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.
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.
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.
*Try using chocolate cookie, digestive cookie, or vanilla wafer cookie crumbs in place of the graham cracker crumbs for a different flavour profile.
*Instead of an espresso filling, infuse the hot water (or replace the water with heavy cream) with aromatics such as: orange or lemon zest, cinnamon, cardamon, ginger, or even herbs (rosemary, thyme, basil). Strain before adding to the creamed butter-sugar mixture.
*For a nuttier flavour, lightly toast the almonds before chopping and adding them to the base.
*Winning combination: Fold a handful of chopped dark chocolate or chocolate chips into the base, replace the almonds with caramelized walnuts, and dip toasted walnut pieces into melted white chocolate to decorate the bars. Drizzle nanaimo bars with melted white chocolate, and allow to harden before slicing.
*Winning combination: Toast and crush macadamia nuts and and use in place of the chopped almonds for a similar coffee flavour and crisp texture as the popular chocolate bar.