| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Candies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour; all purpose |
| 1/2 |
c |
Confectioner's sugar |
| 1/2 |
c |
Butter; softened |
| 3 |
ts |
Instant coffee crystals dissolved one by one in Hot water Butter for greasing pan |
| 2 |
c |
Confectioner's sugar |
| 1 |
tb |
Instant coffee crystals dissolved in |
| 2 |
tb |
Hot water |
| 1 |
|
Egg; lightly beaten, at room temperature |
| 1/2 |
c |
Butter; softened |
| 1/2 |
c |
Milk |
| 4 |
oz |
White chocolate; 4 squares |
| 1 |
tb |
Butter |
| 2 |
oz |
Semisweet chocolate;2 sq-opt |
INSTRUCTIONS
FIRST LAYER
SECOND LAYER
TOP LAYER
Preheat oven to 350F. FIRST LAYER: Grease 8 inch square cake pan with
butter. Mix together thoroughly flour, confectioner's sugar (icing sugar),
softened butter and coffee dissolved in hot water. (You can use food
processor or electric mixer). Press mixture evenly into pan bottom. Bake 10
minutes in preheated 350F oven. Cool on wire rack. SECOND LAYER: Meanwhile
in large bowl, combine confectioner's sugar (icing sugar), 1 Tbsp coffee
crystals dissolved in 2 Tbsp hot water, softened butter and 1 egg (lightly
beaten with a fork at room temperature.) Mix until thoroughly combined.
(can use food processor or electric mixer). Put milk in pot over medium
heat and scald (heat until bubbles appear around sides but milk is not a
rolling boil). Add mixture from bowl and heat 7 minutes over medium heat ,
stirring frequently at first, constantly after the mixture bubbles. (If
mixture starts to stick on bottom, lower heat slightly). Let cool slightly,
then pour over first layer. Tilt pan to cover base layer evenly. Chill in
refrigerator half an hour or more till set. THIRD LAYER: Combine 4 oz white
chocolate with 1 Tbsp butter in double boiler and melt (or melt 1 -1 1/2
minutes in microwave on High and stir ). Spread over chilled second layer
with spatula or blunt knife (layer will be quite thin). OPTIONAL MARBLED
EFFECT: Melt 2 oz semisweet chocolate in double boiler (or in microwave 1 -
1 1/2 minutes on High and stir). Pour melted semisweet chocolate into small
ziploc bag and seal. Snip corner of bag with scissors. Squeeze out
horizontal lines of semisweet chocolate onto white chocolate layer. With a
blunt knife, swirl the two chocolates together to create a marbled effect.
Chill. Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white
chocolate (this variation is easier as the middle layer and semisweet
chocolate are similar in colour.) MAKES: approx 32 bars (they are very
sweet, therefore the bars should be small)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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