Mocha Pecan Nanaimo Bars

By The Canadian Living Test Kitchen

204 people added this to their Recipe Box

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

This recipe makes 32 servings

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 3/4cup cupbutter
1/3 cup cocoa powder 1/3 1/3cup cupcocoa powder
1/3 cup packed brown sugar 1/3 1/3cup cuppacked brown sugar
2 tsp instant coffee granules 2 2tsp tspinstant coffee granules
1-1/2 cups finely chopped pecans 1-1/2 1-1/2cups cupsfinely chopped pecanpecans
1-1/2 cups graham cracker crumbs 1-1/2 1-1/2cups cupsgraham cracker crumbs
1 tsp vanilla 1 1tsp tspvanilla
1 egg , beaten1 1eggeggs, beaten
Filling:
3 tbsp whipping cream 3 3tbsp tbspwhipping cream or 10% cream
1 tbsp instant coffee granules 1 1tbsp tbspinstant coffee granules
1 tsp vanilla 1 1tsp tspvanilla
2 cups icing sugar 2 2cups cupsicing sugar
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
Topping:
4 oz bittersweet chocolate , chopped4 4oz ozbittersweet chocolate or semisweet chocolate, chopped
2 tbsp butter 2 2tbsp tbspbutter
1/4 cup finely chopped pecans 1/4 1/4cup cupfinely chopped pecanpecans

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