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COFFEE CRISP FREE

Or little Coffee Crisp balls, like I used in the brownies pictures above. You can totally get this important item on Amazon, though… I’d never lead you astray.Ĭoffee Crisp chocolate bars.

Once the chocolate covers the wafers, it will stay together.Let’s get this over with upfront: I’d like to apologize to anyone who doesn’t live in Canada, because a key ingredient in this recipe is a mainstay on Canadian supermarket shelves, but elusive to Americans. Note: the wafer layer may pop off after spreading on the buttercream. Make them into mini bars by cutting the wafers in half and then enrobing with chocolate.

COFFEE CRISP FREE

To speed up the chocolate setting process, you can place the tray into the freezer instead of the fridge.įeel free to experiment and cut the wafers in half to make Kit Kat Bars.įor a coffee-free version, use cocoa powder in place of espresso for a chocolate buttercream. I used vanilla wafers from Great Value, which worked out perfectly. I prefer to keep the bars in the freezer, wrapped with plastic wrap, for up to 1 month. Note: the wafers will lose their crispness over time. Store the finished Coffee Crisp Bars in the fridge wrapped in plastic wrap for up to 1 day. Pop the tray back into the fridge for another 10 minutes for the chocolate to set. Pour a little chocolate over (about 1 Tbsp) the vanilla wafer and use the offset spatula to evenly coat the entire surface and sides of the bar ( Step 4 below). Once the chocolate has set, flip the wafer upside down with the chocolate side down and the vanilla wafer side up.

Pop the tray back into the fridge and wait for the chocolate to set, about 5-10 minutes. Pour about ½ tablespoon of dark chocolate on the surface of the vanilla wafer and use an offset spatula to smooth it out ( Step 3 below). Place the tray into the fridge for 5-10 minutes, until the buttercream is set.Īdd the chopped dark chocolate to a microwave-safe bowl and heat in 20-second increments, stirring in between until chocolate is shiny and completely melted. Place another vanilla wafer on top and repeat with the remainder ( Step 2 below). Take about 1 teaspoon of coffee buttercream and spread it evenly with an offset spatula on the vanilla wafer ( Step 1 below). If the buttercream is too warm, place it into the fridge for a few minutes to firm up. In a small bowl, add the butter and cream with a fork, until softened and smooth.Īdd in the powdered sugar, vanilla extract, espresso powder and mix until combined. Take out 10 thin vanilla wafers and set aside on a baking tray lined with parchment paper.

dark chocolate: chopped, at least 72% use a quality chocolate such as Callebaut if you like milk chocolate, you can use that as well.

espresso powder: you can use cocoa in place of espresso for a coffee-free version.

vanilla extract: use a pure vanilla extract for the best flavour.

powdered sugar: also known as icing sugar, stiffens up and sweetens the buttercream.

unsalted butter: softened at room temperature.

thin vanilla wafers: I used cookie wafers from Great Value which have minimal ingredients.

It's a delicious, light snack or treat that is perfect for anytime. Using quality espresso powder in the buttercream and dark chocolate to enrobe the bar decreases its overall sweetness. It's made with real ingredients and no palm oils or artificial flavours. This homemade version of Coffee Crisp chocolate bars is easy to make, as long as you've got vanilla wafers on hand. It's very similar to Kit Kat Bars, which also contain vanilla wafers and a coating of chocolate. If you live in Canada, you'll know that Coffee Crisp is a popular chocolate candy bar consisting of layers of crispy vanilla wafer sandwiched with a foamed coffee cream. This copycat recipe for Coffee Crisp Bars features real coffee buttercream sandwiched in between layers of vanilla wafers, enrobed with dark chocolate.