Nanaimo Coffee Crisp® Cake

Prep time: 20min
Total time: 170min
Serves: 24
Crust:
1 cup
crushed Coffee Crisp® candy
bars (2 1/2 bars, 50 g each)
250 mL
1 cup
Compliments Unsweetened Coconut
250 mL
1 cup
Compliments Honey Graham Crumbs
250 mL
1/4 cup
Compliments Baking Cocoa
60 mL
1/4 cup
sugar
60 mL
pinch
salt
1/3 cup
unsalted butter, melted
75 mL
1
egg, beaten
Filling:
1/3 cup
butter, room temperature
75 mL
1/4 cup
vanilla custard powder
60 mL
1 tsp
Sensations by Compliments Pure Vanilla Extract
5 mL
2 1/2 cups
icing sugar, sifted, divided
625 mL
1/4 cup
milk (approx.), divided
60 mL
2 cups
1/2-in. (1-cm) pieces Coffee Crisp®
candy bars (4 bars, 50 g each)
500 mL
Topping:
1 cup
Compliments Real Semi-Sweet Chocolate Chips
250 mL
2 tbsp
unsalted butter, cubed
30 mL
1/4 tsp
flaky sea salt
1 mL
Per serving (1/24 of the recipe):
calories
270
fat
14 g
saturated fat
9 g
carbs
34 g
sugar
26 g
protein
2 g
cholestrol
25 mg
fibre
2 g
sodium
95 mg

Directions

  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.