Coffee Crisp Bars (Copycat Recipe)

This copycat recipe for Coffee Crisp Bars features real coffee buttercream sandwiched in between layers of vanilla wafers, enrobed with dark chocolate.

What is Coffee Crisp?

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.

It's very similar to Kit Kat Bars, which also contain vanilla wafers and a coating of chocolate.

Why you'll love this recipe

This homemade version of Coffee Crisp chocolate bars is easy to make, as long as you've got vanilla wafers on hand.

These bars have minimal ingredients.

It's made with real ingredients and no palm oils or artificial flavours.

Using quality espresso powder in the buttercream and dark chocolate to enrobe the bar decreases its overall sweetness.

It's a delicious, light snack or treat that is perfect for anytime.

Ingredients you'll need

• thin vanilla wafers: I used cookie wafers from Great Value which have minimal ingredients; you can also use tort wafers, which are available in Polish/Russian grocery stores and are thin plain wafers without any cream filling in between (they also come in various sizes -- rounds or rectangles)
• unsalted butter: softened at room temperature
• powdered sugar: also known as icing sugar, stiffens up and sweetens the buttercream
• vanilla extract: use a pure vanilla extract for the best flavour
• espresso powder: or you can use cocoa in place of espresso for a coffee-free version
• dark chocolate: chopped, at least 72%; use a quality chocolate such as Callebaut; if you like milk chocolate, you can use that as well

How to make the bars

Take out 10 thin vanilla wafers and set aside on a baking tray lined with parchment paper.

Make the coffee buttercream:

In a small bowl, add the butter and cream with a fork, until softened and smooth.

Add in the powdered sugar, vanilla extract, espresso powder and mix until combined.

If the buttercream is too warm, place it into the fridge for a few minutes to firm up.

Assemble:

Take about 1 teaspoon of coffee buttercream and spread it evenly with an offset spatula on the vanilla wafer (Step 1 below).

Place another vanilla wafer on top and repeat with the remainder (Step 2 below).

Place the tray into the fridge for 5-10 minutes, until the buttercream is set.

Enrobe:

Add 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.

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).

Repeat with the remaining wafers.

Pop the tray back into the fridge and wait for the chocolate to set, about 5-10 minutes.

Once the chocolate has set, flip the wafer upside down with the chocolate side down and the vanilla wafer side up.

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).

Repeat with the remainder.

Pop the tray back into the fridge for another 10 minutes for the chocolate to set.

How to store homemade coffee crisp bars

Store the finished Coffee Crisp Bars in the fridge wrapped well in plastic wrap for up to 1 day.

Note: the wafers will lose their crispness over time as it is exposed to air.

I prefer to keep the bars in the freezer, wrapped with plastic wrap, for up to 1 month.

Expert tips

I used vanilla wafers from Great Value, which worked out perfectly, however, if you can find tort wafers, you can use those instead.

If you can't find any wafers, you can use a pizzelle maker and make thin waffles. (It won't have the same fine texture, but it will do in a pinch).

To speed up the chocolate setting process, place the tray into the freezer instead of the fridge.

Feel free to experiment and cut the wafers in half to make Kit Kat Bars.

For a coffee-free version, use cocoa powder in place of espresso for a chocolate buttercream.

Make them into mini bars by cutting the wafers in half and then enrobing with chocolate.

Note: the wafer layer may pop off after spreading on the buttercream. Once the chocolate covers the wafers, it will stay together.

Other recipes you may like

Be sure to check out these recipes:

Homemade Kit Kat Bars (Copycat Recipe)

Matcha Kit Kat Bars (Copycat Recipe)

Homemade Matcha Choco Pie

Earl Grey Nama Chocolate (Melty Kiss)

Homemade Pocky Sticks

Homemade Gianduja (Italian Chocolate Hazelnut Spread)

Chocolate-Dipped Earl Grey Shortbread Cookies

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 7 votes

Coffee Crisp Bars (Copycat Recipe)

This copycat recipe for Coffee Crisp Bars features real coffee buttercream sandwiched in between layers of vanilla wafers, enrobed with dark chocolate.

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Dessert, Snack

Cuisine: Canadian

Servings: 5

Calories: 358kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 10 thin vanilla wafers

Coffee Buttercream:

• 20 g unsalted butter
• 15 g powdered sugar
• ½ teaspoon vanilla extract
• 1 pkg (2.5g) espresso powder I used an espresso powder from G7

Chocolate Coating:

• 165 g dark chocolate chopped

Cook ModePrevent your screen from going dark

Instructions

• Take out 10 thin vanilla wafers and set aside on a baking tray lined with parchment paper.

Make the coffee buttercream:

• In a small bowl, add the butter and cream with a fork, until softened and smooth.
• Add in the powdered sugar, vanilla extract, espresso powder and mix until combined.
• If the buttercream is too warm, place it into the fridge for a few minutes to firm up.

Assemble:

• Take about 1 teaspoon of coffee buttercream and spread it evenly with an offset spatula the vanilla wafer.
• Place another vanilla wafer on top and repeat with the remainder.
• Place the tray into the fridge for 5-10 minutes, for the buttercream to set.

Enrobe:

• Add 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.
• Pour about ½ tablespoon of dark chocolate on the surface of the vanilla wafer and use an offset spatula to smooth it out.
• Repeat with the remaining wafers.
• Pop the tray back into the fridge and wait for the chocolate to set, about 5-10 minutes.
• Once the chocolate has set, flip the wafer upside down with the chocolate side down and the vanilla wafer side up.
• 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.
• Repeat with the remainder.
• Pop the tray back into the fridge for another 10 minutes for the chocolate to set.
• Enjoy!

Nutrition

Calories: 358kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 192mg | Potassium: 294mg | Fiber: 5g | Sugar: 17g | Vitamin A: 113IU | Calcium: 48mg | Iron: 5mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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