Chocolate coffee toffee squares
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely crushed chocolate |
| Wafers | ||
| 3 | tablespoons | Butter, melted |
| ¾ | cup | Sugar |
| ½ | cup | Butter |
| 4 | Egg yolks | |
| 1 | ounce | Unsweetened chocolate, |
| Melted and cooled | ||
| 2 | teaspoons | Instant coffee crystals |
| ½ | teaspoon | Vanilla |
| 4 | Egg whites | |
| ½ | cup | Crushed chocolate coated |
| English toffee bars | ||
| (Recipe shared by Deborah | ||
| Kuhnen) | ||
Directions
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.