For best results, use a high quality Dutch cocoa and gourmet white chocolate.
Original recipe makes 15 bars
Ingredients
2 teaspoons instant coffee granules
2 tablespoons strong brewed coffee
2 tablespoons milk
1/4 cup butter, softened
1/4 cup cocoa powder
2 1/2 cups confectioners’ sugar
6 ounces white chocolate
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
1/2 cup finely chopped walnuts
3/4 cup flaked coconut
Directions
- To make Pastry: Combine 1/2 cup butter, white sugar, vanilla and the egg in a double boiler over low heat. Stir until thick. Add the graham cracker crumbs, coconut and nuts and mix well. Pour into baking pan and let cool.
- To prepare Filling: In medium-sized bowl, dissolve the instant coffee in the hot coffee. Mix in powdered sugar, cocoa, 1/4 cup of butter and milk. Spread filling over pastry and chill for 15 minutes.
- To prepare Topping: Melt white chocolate in double boiler over low heat. Spread over filling and cut into squares. Store in refrigerator.
Nutrition
Calories: 349 kcal
Carbohydrates: 45 g
Cholesterol: 41 mg
Fat: 18.5 g
Fiber: 1.4 g
Protein: 3.1 g
Sodium: 162 mg
