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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  1. Cor, these nanaimo bars look positively dangerous. The cupcake case idea is brilliant although I am sceptical about the candy melts arrangement. I guess it takes up less space and looks pretty but I suspect I’d be cursing next time I needed to fish a certain colour out…

    • The effectiveness of the candy melt storage is up in the air! I was getting so frustrated trying to dig through my box looking for what colors I had and they weren’t get used. Now every time I open the cupboard for some cereal they’ll be there reminding me I should make cake pops!

  2. OMG I’m literally hyperventilating at work over these bars! They look fantastic!

    I also love your new storage systems – I’ve thought about putting my cupcake cases in a jar like that! The candy melts look fab too but could be annoying lol! Or maybe it’ll just motivate you to devise a plan to use blue candy melts, followed by white followed by blue followed by orange….

  3. Those maple espresso naniamo bars look like the perfect splurge! So many unique gourmet touches, and quite a rich delight! This is definitely on my list of adventures to embark on!!

  4. This looks scrummy delish, one to remember :)

  5. What brilliant storage ideas! I’ll definitely be adopting these great ideas for my shoe box kitchen!

  6. I had the same issue with my candy melts. I had bags–opened, new, almost empty–of them EVERYWHERE. Finally, I bought a bunch of the smaller round storage containers ( at The Container Store and store them by color on a shelf in my . They seal tightly so the melts stay fresh and I always know how much in stock of each color.

    Your method is so much prettier though. A painting of that container would actually be an amazing piece of artwork in a baker’s kitchen! 😉

    • I really want to have individual jars for all my candy melts and sprinkles but we don’t have a pantry. I don’t think I’ve seen a pantry in a flat here. One day if we ever live in a big house!

  7. I had a recent tidy of my baking paraphernalia as well and found quite a lot of things I forgot I bought! I love your way of storing the candy melts – I only have 2 bags so I don’t have the same problem! I do need to stop buying but I just can’t help myself! I’m going to US next month so I’ll have to buy a few more storage boxes! Love these espresso naniamo bars – I have yet to try making them.

  8. Peta Watson

    I’m an avid baker but I find that I have to stop myself baking cause otherwise I just gain weight. How do you manage to make so many delicious treats and stay thin???

    • At the moment my metabolism is still pretty good! It’s slowing down a bit now. I eat a lot of cake so everything else I eat I try to keep it healthy. I do a bit of aerobics now and again too.