Nanaimo Coffee Crisp® Cake

24
Medium
Desserts
2 hours

Characteristics

Low Sodium Vegetarian Without nuts Kid Approved

Nutritional Facts Per Serving

270
Calories
2 g
Protein
34 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 24
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 14 g
    • Saturated fat  9 g
  • Cholesterol 25 mg
  • Sodium  95 mg
  • Carbs 34 g
    • fiber  2 g
    • Sugar  26 g
  • Protein 2 g

Ingredients

Crust

  • 1 cup (250 mL) crushed Coffee Crisp® candy bars (2 1/2 bars, 50 g each)
  • 1 cup (250 mL) unsweetened flaked coconut
  • 1 cup (250 mL) graham cracker crumbs
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 1/4 cup (60 mL) sugar
  • pinch salt
  • 1/3 cup (75 mL) unsalted butter, melted
  • 1 egg, beaten

Filling

  • 1/3 cup (75 mL) butter, room temperature
  • 1/4 cup (60 mL) vanilla custard powder
  • 1 tsp (5 mL) vanilla extract
  • 2 1/2 cups (625 mL) icing sugar, sifted, divided
  • 1/4 cup (60 mL) milk (approx.), divided
  • 2 cups (500 mL) 1/2-in. (1-cm) pieces Coffee Crisp® candy bars (4 bars, 50 g each)

Topping

  • 1 cup (250 mL) Compliments Real Semi-Sweet Chocolate Chips
  • 2 tbsp (30 mL) unsalted butter, cubed
  • 1/4 tsp (1 mL) flaky sea salt

Method

  1. Preheat oven to 350˚F (180˚C). Grease and line bottom and sides of 9-in. (23-cm) springform pan. In bowl, stir together crushed candy bars, coconut, graham cracker crumbs, cocoa powder, sugar and salt. Drizzle with butter and egg, stirring until combined. Press into prepared pan. Bake 10 to 12 min. until firm. Cool in pan on wire rack.
  2. Meanwhile, in bowl, using electric mixer on medium speed, beat together butter, custard powder and vanilla until smooth and creamy, about 1 min. With mixer on low, beat in icing sugar in thirds, alternating with 2 additions of milk. Scrape bowl as needed between additions. Add up to 2 tsp (10 mL) additional milk if filling is too thick to spread. Spread over cooled crust, smoothing top. Sprinkle candy bar chunks on top and press into filling. Refrigerate 1 hr. until firm.
  3. Place chocolate chips and butter in heat-proof bowl set over saucepan of barely simmering water 5 min. until melted. (Note: Chocolate chips can retain shapes even when melted; stir to avoid scorching.) Spread melted chocolate over filling, smoothing top. Sprinkle with salt. Refrigerate 1 hr. until chocolate is set. Remove cake from pan. Cut into slices and serve. Refrigerate in airtight container up to 4 days or freeze up to 2 weeks.

Tip: Substitute broken chocolate wafer cookies for the Coffee Crisp® candy bar chunks.

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