Ingredients Jump to Instructions ↓

  1. 1/2 cup Unsalted butter

  2. cup Unsweetened cocoa powder

  3. cup Granulated sugar

  4. 1 Egg; lightly beaten

  5. 1 1/2 cup Graham cracker crumbs

  6. 1 cup Shredded coconut

  7. cup Walnuts; finely chopped

  8. 2 tablespoons Milk

  9. 3 tablespoons Unsalted butter

  10. 2 teaspoons Instant espresso powder; or coffee granules

  11. teaspoon Vanilla

  12. 2 cups Icing sugar

  13. 4 ounces Semisweet chocolate; coarsely chopped

  14. 1 tablespoon Unsalted butter

  15. teaspoon Instant espresso powder

Instructions Jump to Ingredients ↑

  1. FILLING TOPPING In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low heat, stirring, until butter has melted. Remove from heat; stir in graham cracker crumbs, coconut and walnuts. Pat evenly into greased 9-inch square cake pan. Bake in 350F 180C oven for 10-12 minutes or until just firm. Let cool completely on rack.

  2. Filling: In small saucepan, heat milk, butter, espresso powder and vanilla over low heat until butter has melted and espresso powder has dissolved.

  3. Transfer to mixing bowl; let cool. Beat in sugar until thickened and smooth; spread evenly over cooled base. Refrigerate for about 45 minutes or until firm.

  4. Topping: Meanwhile, in top of double boiler over hot (not boiling) water, melt together chocolate, butter and espresso powder; spread over filling.

  5. With sharp knife, score topping only into bars. Refrigerate until topping is set. Cut into bars.

  6. [Bars can be covered and refrigerated for up to 5 days or frozen in airtight container for up to 1 month.] Makes 24 bars Per Bar: about 190 calories, 2 g protein, 12 g fat, 22 g carbohydrate Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: Blissful Bites" [-=PAM=-] PA_Meadows@...

  7. Posted to MC-Recipe Digest V1 #801 by Nancy Berry on Sep 24, 1997


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