Not one for chocolately desserts usually, these Nanaimo bars blew me away! I made them as part of a cafe gourmand experience that I was putting together and they’ll definitely be back for the regular, bar cookie rotation.

Chocolate Nanaimo Bars

First Layer

• 1/2 c. butter, softened
• 1/3 c. baking cocoa
• 1/4 c. sugar
• 2 tsp. instant coffee granules
• 1 egg, lightly beaten
• 1.5 c. crushed Bischoff cookies
• 1 c. chopped sweetened coconut
• 1/2 c. chopped hazelnuts

Second Layer (Note: full recipe below, next time I would consider halving this layer).

• 1/2 c. butter, softened
• 2 T. heavy whipping cream
• 1 T. rum
• 1 tsp. vanilla
• 2 c. confectioners’ sugar

Third Layer

• 2/3 c. semisweet chocolate chips
• 2 T. butter
• Baking cocoa

1. In saucepan over medium-low heat, melt the butter, cocoa, sugar, and coffee.
2. Whisk a small amount into the beaten egg and return it all the pan, stirring for a few minutes until incorporated, but not cooked. Remove from heat.
3. Stir in Bischoff cookies crumbs, coconut, and pecans.
4. Press into a foil lined 8″ baking pan. Refrigerate for 30 minutes.
5. For the second layer, in a large bowl beat the butter, whipping cream, rum, and vanilla.
6. Add the confectioners’ sugar until smooth.
7. Remove crust from fridge and spread second layer over the crust.
8. For the third layer, melt chocolate and butter together, stirring smooth. Spread over the top of the second layer.
9. Cut into bars and dust with cocoa.
10. Store in the refrigerator.