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Cappuccino Nanaimo Bars

Cappuccino Nanaimo Bars. Chocolate and coffee is a naturally delicious flavour combination that comes together perfectly in these incredible no bake cookie bars.

Cappuccino Nanaimo Bars close up of stacked cookie bars.

Cappuccino Nanaimo Bars.

The new versions of this classic Canadian treat keep coming in this new recipe for Cappuccino Nanaimo Bars.

Some of you may be asking yourself why this new version when we already have a Kahlua version available. Well, There are a couple of reasons why.

Cappuccino Nanaimo Bars.

Cappuccino Nanaimo Bars.

First, I had a request from a reader who does not partake in alcoholic beverages at all but loved the idea of a coffee flavoured version. She had been buying a commercially produced version that she loved.

She also said that she would prefer to make them at home with better ingredients.

The coffee Nanaimo bars that she had been buying were factory made, frozen squares. Those do not compare with homemade, especially when it comes to the quality of the chocolate on top.

Adding the centre filling to Cappuccino Nanaimo Bars

Adding the centre filling to Cappuccino Nanaimo Bars

Better than store bought.

I too, have sampled the commercial frozen Nanaimo bars and I have to say that I don’t disagree at all. The chocolate on the top is lacking in flavour and has a bit of a waxy texture. Not like a good quality chocolate at all.

The frozen coffee Nanaimo bars are not bad, they are just not that great.

Cappuccino Nanaimo Bars onn a white plate with cup of coffee in background

Cappuccino Nanaimo Bars.

The other reason I wanted to make them is that I do love the combination of coffee and chocolate. It is a natural flavour combination.

The Kahlua version has more of a mild coffee flavour. I wanted one with more intense coffee flavour, which would play particularly well with dark chocolate on top.

Dark Chocolate Chips, to melt and dip the biscotti

Chocolate chips are used to make this quick and easy hot fudge sauce.

I do prefer dark chocolate in most recipes but if you don’t prefer them use semi-sweet instead.

Kahlua is also an expensive ingredient to buy for that version, particularly if you do not have it on hand.

So if a more intensely coffee and intensely chocolate version sounds like heaven, be sure to give them a try. I don’t think you will be disappointed.

Cappuccino Nanaimo Bars with coffee beans on a wooden cutting board vertical image

Cappuccino Nanaimo Bars.

Can’t get enough of Nanaimo Bars, like me? Be sure to visit our growing catalogue of now NINE different flavour variations in our Nanaimo Bars Recipe Collection.

The Nanaimo Bar Collection photo collage 2 for Pinterest

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Cappuccino Nanaimo Bars photo with title text for Pinterest

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Cappuccino Nanaimo Bars close up of stacked cookie bars.
Yield: 24 cookie bars

Cappuccino Nanaimo Bars

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Cappuccino Nanaimo Bars. Chocolate and coffee is a naturally delicious flavour combination that comes together perfectly in these incredible no bake cookie bars.

Ingredients

Bottom Layer

  • 3/4 cup butter
  • 1/3 cup sugar
  • 8 tbsp cocoa
  • 2 eggs, beaten
  • 2 1/4 cups chocolate cookie crumbs (Oreo crumbs work well)
  • 3/4 cup fine or medium unsweetened coconut
  • 1/2 cup chopped walnuts (or pecans) toasted

Middle Layer (filling)

  • 3 cups icing sugar
  • 2 tbsp instant cappuccino powder
  • 2/3 cup butter at room temperature
  • 1 tsp vanilla paste or extract
  • 4 tbsp milk or whipping cream (approximately)

Top Layer (chocolate)

  • 1 cup dark chocolate chips
  • 2 tbsp butter

Instructions

To prepare the Base Layer

  1. Melt together the butter, sugar and cocoa over low heat.
  2. Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture. 
  3. Add the chocolate cookie crumbs, coconut and walnuts.
  4. Mix together until well combined, then press into the bottom of a parchment paper lined 9x9 inch baking pan.

To prepare Filling

  1. First sift together the icing sugar and cappuccino powder.
  2. With an electric mixer, beat together the butter, and icing sugar and cappuccino powder until it just starts to come together.
  3. Add just enough milk, a tablespoon or two at a time, until the icing is thick and smooth.
  4. This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it's too thick, you may add a few drops of milk at a time to bring it to the right consistency.
  5. Spread evenly over the bottom layer.
  6. Chill in the fridge for a couple of hours before adding the chocolate topping.

To prepare the Chocolate Topping

  1. Melt together the chocolate chips and butter over low heat, just until the chocolate is melted, don't over heat it.
  2. Spread quickly over the chilled frosted layer.
  3. Return to the fridge until the chocolate sets.
  4. Cut into squares or bars. These freeze very well.

Notes

  • I use instant Cappuccino powder in this recipe which is a very fine powder that mixes well with the icing sugar. I've found it easily in local supermarkets. In a pinch you can use instant coffee but because of the size of the granules, it is best to dissolve them in a couple of tablespoons of boiling water and add the coffee flavour that way. You will need to use less milk when using this method, of course.
  • As you can see from the photographs, I prefer my Nanaimo bars on the thicker side, in terms of height.  If you prefer though, you can prepare this recipe in a 9x13 inch pan rather than a 9x9 inch pan as the recipe states.The only adjustment to make is in the top layer. You will need more chocolate to cover the larger pan properly. Therefore, when using a 9x13 inch pan use 1 1/2 cups chocolate chips and 3 tbsp butter instead. This will give you a more standard thickness in your Nanaimo bars. The recipe yield should be about 50% more and have approximately 1/3 fewer calories per cookie square as well.
  • NOT A COCONUT FAN? You can just substitute additional nuts for the coconut if you prefer.
  • You can use graham wafer crumbs in place of the chocolate cookie crumbs if you prefer or that's what you have on hand.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

24

Serving Size

1 cookie bar

Amount Per Serving Calories 287Total Fat 19gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 49mgSodium 136mgCarbohydrates 29gFiber 2gSugar 23gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Lesley

Monday 6th of April 2020

These are amazing!! So rich! Any tips for cutting them? when they are cold enough to cut the top chocolate cracks and as they warm up the middle layer squishes out. Still Devine.

Doris

Friday 20th of December 2019

These look yummy...may have to do some last minute baking!!! If I use instant coffee should I use the same amount?

Dorothea McGinnis

Tuesday 17th of December 2019

I just finished making the Triple Chocolate Nanaimo bars. OH MY GOODNESS! FANTASTIC! Thanks for sharing. I really like your web site and have also tried the brisket recipe with the loads of onions. It turned out great!

Merry Christmas. We’ll have one with the Nanaimo bars, if they last that long. 😋

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