1/2 c Unsalted butter
1/3 c Unsweetened cocoa powder
1/4 c Granulated sugar
1 Egg; lightly beaten
1 1/2 c Graham cracker crumbs
1 c Shredded coconut
1/2 c Walnuts; finely chopped
Filling:
2 tb Milk
3 tb Unsalted butter
2 ts Instant espresso powder
1/2 ts Vanilla
2 c Icing sugar
Topping:
4 oz Semisweet chocolate;
- coarsely chopped
1 tb Unsalted butter
1/2 ts Instant espresso powder
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 350 F/180 C oven for
10-12 minutes or until just firm. Let cool completely on rack.
Filling: In small saucepan, heat milk, butter, espresso powder, and
vanilla over low heat until butter has melted and espresso powder
has dissolved. 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.
Topping: Meanwhile, in top of double boiler over hot (not boiling)
water, melt together chocolate, butter and espresso powder; spread
over filling. With sharp knife, score topping only into bars.
Refrigerate until topping is set. Cut into bars.
Source: Canadian Living magazine, Apr 1995
Recipe by Daphna Rabinovitch, Bars & Squares: Blissful Bites
