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Cappuccino Nanaimo Bars Recipe


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     Cappuccino Nanaimo Bars

Category   Desserts - Breads
Sub Category   None

Layer One
2/3 Cup Butter
1 Large Egg
1/4 Cup Sugar
1 Cup Shredded Coconut
3 1/3 Cups Graham Crumbs
Layer Two
1/2 Cup Butter
4 1/3 Cups Powdered Sugar
10 Tbsp Bird's Custard Powder
1/4 Cup Milk
1/4 Cup Vanilla
1/4 tsp Vanilla
2 tsp Cocoa Powder
1 Tbsp Hot Coffee
2 tsp Instant Coffee
Layer Three
1/2 Cup Heavy Whipping Cream and 1 3/4 Cup Milk Chocolate Chips

Layer One- Spray 9x13 sheet pan non-stick spray and line the bottom with parchment paper. Set to the Side Set a small pot 1/4 filled with water on the stove top to boil. Set aside in fridge to firm, while preparing next layer. Mix together butter, sugar and egg, in a medium bowl. Set over boiling water. Whisk until slightly thickened. Remove from heat and add in graham crumbs and coconut. Mix together until evenly distributed. Press mixture into prepared pan, pressing down firmly to spread evenly and form crust.
Layer Two In a mixing bowl, combine all ingredients for this layer. Mix together until light and fluffy. remove pan from fridge and spread filling overtop of crust. Careful not to bring up the crust as you are spreading the filling. Make sure filling is in an even layer, place pan bake in fridge to firm while preparing next layer.
Layer Three Melt chocolate in a medium bowl, over hot water on stove top. Careful not to let the chocolate burn at the bottom of the bowl. Remove from heat and add in cream. Mix together until ganache is formed. It will get thick for a few seconds, but will smooth out when all cream is incorporated. Remove pan from fridge and pour ganache over filling. Place in fridge for 1 hour, or overnight, to firm all the layers. Cut into squares and enjoy!

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