Maple Espresso Naniamo Bars

Maple Espresso Naniamo Bars

If I made new years resolutions it would definitely be to bake more! These squares are super rich, especially with the Green & Black’s espresso chocolate on top. I chose to make these traditional Canadian squares with a hint a maple in the middle and I skipped adding coconut to the base.

I started off January first by cleaning out all of my kitchen cabinets and my four whopping baking paraphernalia boxes.

Maple Espresso Naniamo Bars

I have now accumulated so much stuff that it’s impossible to remember what I have, packets of half opened everything everywhere and everything was getting squished.

I saw this idea on Pinterest and thought it was great. I filled four of these containers I  have so many liners! Now I can see what colors I have and they won’t lose their shape.

I also put all of my candy melts into a big cereal container. I’ll be able to see what colors I have so I don’t keep buying ones I don’t need. Whether this is a good idea or not is yet to be seen! If I want those pink ones on the bottom I’ll have to empty the whole box. It did however save tons of space.


Maple Espresso Naniamo Bars

Yield: 12 bars



113g unsalted butter

50g sugar

30g cocoa powder

1 egg, beaten

1 tps vanilla

200g graham cracker crumbs (I used leftover ginger snap biscuits)

65g mini chocolate chips

50g chopped walnuts


56g unsalted butter, at room temperature

2-3 tbs cream

4 tbs maple syrup (or to taste)

2 tbs Bird's custard powder

230g icing sugar


120g espresso or coffee chocolate

14g unsalted butter


  1. Make the bottom layer. Lightly grease a 9x9 inch brownie pan. In a large pan over low heat melt the butter the butter. Remove from the heat and whisk in the sugar, cocoa powder, egg.
  2. Return to the heat and stir constantly for 1-2 minutes until the mixture thickens. Remove from the heat again and stir in the vanilla, walnuts and after a minute the chocolate chips (so they don't melt). Press the mixture into the brownie pan.
  3. Cover with cling film and refrigerate for 1 hour. Make the filling. With an electric mixer beat the butter until smooth and creamy. Add the vanilla, maple syrup and cream.
  4. Spread over the bottom layer. Cover and chill for 30 minutes.
  5. Make the top layer. In a microwave safe bowl melt the chocolate and butter at 30 second intervals until melted. Pour over top the maple layer and refrigerate until set.
  6. Cut into squares with a sharp knife. I kept my squares in a sealed container in the fridge.

adapted from Joy of Baking 

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