Coffee Crisp Bars (Copycat Recipe)

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

Make the coffee buttercream:

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

Assemble:

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

Enrobe:

1. 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.
2. Pour about ½ tablespoon of dark chocolate on the surface of the vanilla wafer and use an offset spatula to smooth it out.
3. Repeat with the remaining wafers.
4. Pop the tray back into the fridge and wait for the chocolate to set, about 5-10 minutes.
5. Once the chocolate has set, flip the wafer upside down with the chocolate side down and the vanilla wafer side up.
6. 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.
7. Repeat with the remainder.
8. Pop the tray back into the fridge for another 10 minutes for the chocolate to set.
9. Enjoy!