Pumpkin spice coffee nanaimo bars

By Jeff Richards
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Bottom layer:

  • 1/2 cup butter
  • 5 tablespoons milk chocolate cocoa powder
  • 1/4 cup white sugar
  • 1 large egg
  • 2 cups graham cracker crumbs
  • 3/4 cup shredded sweetened coconut
  • 1/4 cup chopped peanuts
  • 1 teaspoon instant coffee powder

Middle layer:

  • 3.5 cups powdered sugar
  • 1/4 cup pumpkin purée
  • 3/4 cup butter, softened
  • 1 tablespoon pumpkin spice
  • 1/4 cup milk
  • 1/4 cup instant custard or vanilla pudding powder

Top layer:

  • 227 grams chocolate chips
  • 1 teaspoon instant coffee powder
  • 4 tablespoons butter


Bottom layer:

  1. Firstly, in a 23x28 centimeter pan, lay some parchment paper in the pan with some overhang for easy removal. Next, on a pot, melt the butter and add cocoa powder and sugar and whisk. Taking the pot off the heat, add the egg and whisk until it becomes thick. Following that, add the graham crumbs, coconut and peanuts. This will create a thick batter. Next, lay this in the pan and push down to create the crust. Put in the refrigerator for 20-30 minutes. 

Middle layer:

  1. The middle layer is super easy. Add all the middle layer ingredients in a bowl or in a stand mixer bowl, and cream them together. Pour the custard over the first lay and put back in the fridge for another 20-30 minutes until firm. 

Top layer:

  1. In a bowl over a pot of boiling water, put all top layer ingredients into the bowl and melt together. Then pour over the middle layer and smooth out. Place in the fridge for another hour until set. Cut and enjoy!

Nanaimo bars can last in the fridge covered up to a week or in the freezer for three months. 


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