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Add a photoServings: 24
Ingredients
- 1/2 c. Unsalted butter
- 1/3 c. Unsweetened cocoa pwdr
- 1/4 c. Granulated sugar
- 1 x Egg, lightly beaten
- 1Â 1/2 c. Graham cracker crumbs
- 1 c. Shredded coconut
- 1/2 c. Walnuts, finely minced
- Â Â MM
- 1 x MM M
- 2 Tbsp. Lowfat milk
- 3 Tbsp. Unsalted butter
- 2 tsp Instant espresso pwdr or possibly coffee granules
- 1/2 tsp Vanilla
- 2 c. Icing sugar
- Â Â MM
- 1 x MM M
- 4 ounce Semisweet chocolate, coarsely minced
- 1 Tbsp. Unsalted butter
- 1/2 tsp Instant espresso pwdr
Directions
- In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low heat, stirring, till butter has melted. Remove from heat; stir in graham cracker crumbs, coconut and walnuts. Pat proportionately into greased 9-inch square cake pan. Bake in 350F 180C oven for 10-12 min or possibly till just hard. Let cold completely on rack.
- Filling: In small saucepan, heat lowfat milk, butter, espresso pwdr and vanilla over low heat till butter has melted and espresso pwdr has dissolved. Transfer to mixing bowl; let cold. Beat in sugar till thickened and smooth; spread proportionately over cooled base. Chill for about 45 min or possibly till hard.
- Topping: Meanwhile, in top of double boiler over warm (not boiling)
- water, heat together chocolate, butter and espresso pwdr; spread over filling. With sharp knife, score topping only into bars.
- Chill till topping is set. Cut into bars.
- [Bars can be covered and refrigerated for up to 5 days or possibly frzn in airtight container for up to 1 month.]
- Makes 24 bars for $7.40 CDN [Apr 95]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 24 servings | |
| Calories 246 | |
| Calories from Fat 105 | 43% |
| Total Fat 12.06g | 15% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 166mg | 7% |
| Potassium 112mg | 3% |
| Total Carbs 32.52g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.82g | 7% |
| Protein 3.98g | 6% |
