Name: Tiramisu Nanaimo Bars
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1/2 cup butter, softened -; 1/3 cup baking cocoa -; 1/4 cup sugar -; 2 teaspoons instant coffee granules -; 1 large egg, lightly beaten -; 1-1/2 cups graham cracker crumbs -; 1 cup finely chopped sweetened shredded coconut -; 1/2 cup chopped pecans -; Filling: -; 1/2 cup butter, softened -; 2 tablespoons heavy whipping cream -; 1 tablespoon rum -; 1 teaspoon vanilla extract -; 2 cups confectioners' sugar -; Glaze: -; 2/3 cup semisweet chocolate chips -; 2 tablespoons butter -; Baking cocoa -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tiramisu Nanaimo Bars

1. 1/2 cup butter, softened -

2. 1/3 cup baking cocoa -

3. 1/4 cup sugar -

4. 2 teaspoons instant coffee granules -

5. 1 large egg, lightly beaten -

6. 1-1/2 cups graham cracker crumbs -

7. 1 cup finely chopped sweetened shredded coconut -

8. 1/2 cup chopped pecans -

9. Filling: -

10. 1/2 cup butter, softened -

11. 2 tablespoons heavy whipping cream -

12. 1 tablespoon rum -

13. 1 teaspoon vanilla extract -

14. 2 cups confectioners' sugar -

15. Glaze: -

16. 2/3 cup semisweet chocolate chips -

17. 2 tablespoons butter -

18. Baking cocoa -

How to cook deliciously - Tiramisu Nanaimo Bars

1. Stage

In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat.

2. Stage

Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set.

3. Stage

For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust.

4. Stage

In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.