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Foodgeek: |
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Rating: |
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Servings: |
24 |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
1 egg, lightly beaten
1-1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup walnuts, finely chopped
Filling:
2 tbsp. milk
3 tbsp. unsalted butter
2 tsp. instant espresso powder or coffee granules
1/2 tsp. vanilla
2 cups icing sugar
Topping:
4 oz. semisweet chocolate, coarsely chopped
1 tbsp. unsalted butter
1/2 tsp. instant espresso powder
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Directions:
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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 justfirm. 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 forabout 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 overfilling. 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 inairtight container for up to 1 month.
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