1/2 Cup Heavy Whipping Cream and 1 3/4 Cup Milk Chocolate Chips
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
Mix together butter, sugar and egg, in a medium
bowl. Set over boiling water. Whisk until
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.
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
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
Place in fridge for 1 hour, or overnight, to firm
all the layers.
Cut into squares and enjoy!
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