| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Canadian | Bars | 24 | Servings |
INGREDIENTS
| 1/2 | c | Unsalted butter |
| 1/3 | c | Unsweetened cocoa powder |
| 1/4 | c | Granulated sugar |
| 1 | Egg; lightly beaten | |
| 1 1/2 | c | Graham cracker crumbs |
| 1 | c | Shredded coconut |
| 1/2 | c | Walnuts; finely chopped |
| 2 | tb | Milk |
| 3 | tb | Unsalted butter |
| 2 | ts | Instant espresso powder; or coffee granules |
| 1/2 | ts | Vanilla |
| 2 | c | Icing sugar |
| 4 | oz | Semisweet chocolate; coarsely chopped |
| 1 | tb | Unsalted butter |
| 1/2 | ts | Instant espresso powder |
INSTRUCTIONS
FILLING TOPPING 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 350F 180C oven for 10-12 minutes or until just firm. 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 for about 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 over filling. 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 in airtight container for up to 1 month.] Makes 24 bars Per Bar: about 190 calories, 2 g protein, 12 g fat, 22 g carbohydrate Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: Blissful Bites" [-=PAM=-] PA_Meadows@msn.com Posted to MC-Recipe Digest V1 #801 by Nancy Berry <nlberry@prodigy.net> on Sep 24, 1997
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