| 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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