Yield: 24 Servings
|½ cup||Unsalted butter|
|⅓ cup||Unsweetened cocoa powder|
|¼ cup||Granulated sugar|
|1||Egg; lightly beaten|
|1½ cup||Graham cracker crumbs|
|1 cup||Shredded coconut|
|½ cup||Walnuts; finely chopped|
|3 tablespoons||Unsalted butter|
|2 teaspoons||Instant espresso powder; or coffee granules|
|2 cups||Icing sugar|
|4 ounces||Semisweet chocolate; coarsely chopped|
|1 tablespoon||Unsalted butter|
|½ teaspoon||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 350F 180C 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.
[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@...
Posted to MC-Recipe Digest V1 #801 by Nancy Berry <nlberry@...> on Sep 24, 1997