Chocolate coffee toffee squares

Yield: 9 Servings

Measure Ingredient
1 cup Finely crushed chocolate
\N \N Wafers
3 tablespoons Butter, melted
¾ cup Sugar
½ cup Butter
4 \N Egg yolks
1 ounce Unsweetened chocolate,
\N \N Melted and cooled
2 teaspoons Instant coffee crystals
½ teaspoon Vanilla
4 \N Egg whites
½ cup Crushed chocolate coated
\N \N English toffee bars
\N \N (Recipe shared by Deborah
\N \N Kuhnen)

Combine crushed wafers and melted butter; press onto bottom of an 8x8x2-inch baking dish. Cream together ½ cup of the sugar and ½ cup butter till fluffy. Add egg yolks, one at a time, beating well after each. Add chocolate, coffee crystals, and vanilla, beating till combined. Beat egg whites to soft peaks; gradually add remaining sugar, beating to stiff peaks. Fold egg whites into chocolate mixture; spread over crust. Sprinkle crushed toffee bars atop. Cover; freeze overnight or until firm. Let stand 5 minutes before serving.

Similar recipes