Mocha Pecan Nanaimo Bars

By The Canadian Living Test Kitchen

Tested till perfect

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Mocha Pecan Nanaimo Bars

Left to right: Mocha Pecan Nanimo Bars, Cherry Coconut Squares and Raspberry Almond Bars. (Photography by Yvonne Duivenvoorden)

This recipe makes 32 servings

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Nutritional Info
Per each of 32 bars: about -
cal 181181 cal
pro 2 g2g pro
total fat 14 g14g total fat
sat. fat 6 g6g sat. fat
carb 15 g15g carb
fibre 2 g2g fibre
chol 27 mg27mg chol
sodium 96 mg96mg sodium
% RDI: -
calcium 11 calcium
iron 66 iron
vit A 66 vit A
folate 33 folate

More great recipes from this menu:

Pecans are but one option for this take on Canada's national treat. Finely chopped walnut halves or toasted skinned hazelnuts are equally delicious.

Ingredients

  • 3/4 cup butter 3/4 cup butter
  • 1/3 cup cocoa powder 1/3 cup cocoa powder
  • 1/3 cup packed brown sugar 1/3 cup packed brown sugar
  • 2 tsp instant coffee granules 2 tsp instant coffee granules
  • 1-1/2 cups finely chopped pecans 1-1/2 cups finely chopped pecans
  • 1-1/2 cups graham cracker crumbs 1-1/2 cups graham cracker crumbs
  • 1 tsp vanilla 1 tsp vanilla
  • 1 egg , beaten1 egg, beaten
  • Filling:
  • 3 tbsp whipping cream 3 tbsp whipping cream or 10% cream
  • 1 tbsp instant coffee granules 1 tbsp instant coffee granules
  • 1 tsp vanilla 1 tsp vanilla
  • 2 cups icing sugar 2 cups icing sugar
  • 1/4 cup butter , softened1/4 cup butter, softened
  • Topping:
  • 4 oz bittersweet chocolate , chopped4 oz bittersweet chocolate or semisweet chocolate, chopped
  • 2 tbsp butter 2 tbsp butter
  • 1/4 cup finely chopped pecans 1/4 cup finely chopped pecans

Preparation

Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.

In saucepan, melt together butter, cocoa, brown sugar and coffee granules, stirring until smooth. Let cool slightly.

In large bowl, whisk pecans with graham cracker crumbs. Pour in butter mixture, vanilla and egg; stir to combine. Press into prepared pan. Bake in centre of 350°F (180°C) oven just until firm to the touch, about 8 minutes. Let cool in pan on rack.

Filling: In large bowl, stir together cream, coffee granules and vanilla until coffee dissolves. Add half of the icing sugar and the butter; beat until smooth. Beat in remaining sugar. Spread over base; chill until firm, about 45 minutes.

Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool. Spread over filling; sprinkle with chopped pecans, pressing lightly into chocolate. Chill until firm, 1 hour. (Make-ahead: Cover and refrigerate for up to 1 week or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Using parchment paper handles, transfer bars to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into bars or squares as desired.

Source : Canadian Living Magazine: December 2004

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