Prjituri Anna Olson - Cappuccino Nanaimo Bars

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Cappuccino Nanaimo Bars

PRAJITURI

ANNA OLSON

Prjituri Anna Olson - Cappuccino Nanaimo Bars

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Msuri 1 oz = 28,349 g 1 pahar vin = 1 dl = 150 cm3 1 can/ceac = 2 dl = 200 cm3 1 can/ceac mare = 2 dl = 250 cm3 1 lingur cu vrf fin = 25 g 1 can/ceac fin = kg = 250 g 1 lingur zahr = 25 30 g 1 can/ceac zahr = 200 g 1 lingur unt / untur = 25 g 1 tablet zaharin = 1 linguri zahr

Prjituri Anna Olson - Cappuccino Nanaimo Bars

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Cappuccino Nanaimo Bars

Ingredients: Base Baza

1/2 cup unsalted butter 1/4 cup sugar 5 tbsp cocoa powder 1 egg 1 tsp vanilla extract 1 1/2 cups chocolate cookie

crumbs 1 cup unsweetened grated

coconut 1/2 cup walnuts, toasted and

chopped

can unt nesrat can zahr 5 linguri cacao pudr 1 ou 1 linguri extract de vanilie 1 cni biscuii de ciocolat

zdrobii 1 can nuc de cocos ras

nendulcit can nuci, prjite i tocate

Filling Umplutura 1/3 cup unsalted butter, room

temperature 1 1/2 tbsp custard powder 1/4 cup milk 2 teaspoons instant coffee

powder 2 teaspoons vanilla 3 cups icing sugar, sifted

1/3 can unt nesrat la temperatura camerei

1 linguri praf crem de ou cu lapte

can lapte 2 lingurie ness 2 lingurie vanilie 3 cni zahr pudr

Topping Glazura 8 oz semisweet chocolate,

chopped 2 tbsp unsalted butter

225 g ciocolat ras semidulce 2 linguri unt nesrat

Prjituri Anna Olson - Cappuccino Nanaimo Bars

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To Assemble Cum se procedeaz

1. Preheat oven to 350 F. Grease bottom and sides of 8-inch square pan with vegetable oil or spray. For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.

1. Se nclzete cuptorul la circa 150 C. Se unge o tav ptrat circa 21 cm latura cu ulei vegetal. Pentru baz, topii untul i amestecai cu zahrul. Cernei cacao n amestec i amestecai bine. Batei bine oule cu vanilia i adugai-le. Amestecai i biscuii de ciocolat zdrobii, nuca de cocos i nucile tocate mare pn uniformizai compoziia. Lsai la rcit circa 10 minute i apoi dai la frigider 20 de minute.

2. For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.

2. Pentru umplutura de capucino, frecai untul manual pn se nmoaie i apoi amestecai praful de crem de ou cu lapte. nclzii laptele cu cafeaua pn se dizolv i aducei la temperatura camerei. Adugai laptele n untul frecat i adugai zahrul pudr, cte o can de pe rnd amestecnd bine. ntindei peste baz i rcii pn pregtii glazura.

3. For topping, melt chocolate and

butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.

3. Pentru glazur, topii ciocolata i untul deasupra unui vas cu ap ce fierbe pe foc. ntindei glazura peste crema de vanilie pe prjitur. Rcii 30 de minute.

4. To serve, slice with a hot, dry knife into 1-inch squares.

4. Tiai cu un cuit uscat dar nclzit n ptrate de 2,5 cm.