Ingredients
| 1/2 cup | unsalted butter | | 1/3 cup | unsweetened cocoa powder | | 1/4 cup | granulated sugar | | 1 | egg, lightly beaten | | 1-1/2 cup | 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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Instructions
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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