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Category: Bars
Prep Time: Cook Time: Total Time:
First Layer
1 cup flour
1/2 cup confectioners sugar
1/2 cup butter; softened
3 tsp instant coffee crystals dissolved one by one in 1 tbsp hot water
Butter for greasing pan
Second Layer
2 cup confectioners sugar
1 tbsp instant coffee crystals dissolved in 2 tbsp Hot water
1 egg; lightly beaten, at room temperature
1/2 cup butter; softened
1/2 cup milk
Top Layer
4 (4 oz) squares white chocolate
1 tbsp butter
2 (2 oz) squares semi-sweet chocolate
Preheat oven to 350.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioners 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 at 350. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioners sugar, dissolved coffee, butter and 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 semi-sweet 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
MAKES: approx 32 bars (they are very sweet, therefore the bars should be small)
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CAPPUCCINO SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
First Layer
1 cup flour
1/2 cup confectioners sugar
1/2 cup butter; softened
3 tsp instant coffee crystals dissolved one by one in 1 tbsp hot water
Butter for greasing pan
Second Layer
2 cup confectioners sugar
1 tbsp instant coffee crystals dissolved in 2 tbsp Hot water
1 egg; lightly beaten, at room temperature
1/2 cup butter; softened
1/2 cup milk
Top Layer
4 (4 oz) squares white chocolate
1 tbsp butter
2 (2 oz) squares semi-sweet chocolate
Preheat oven to 350.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioners 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 at 350. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioners sugar, dissolved coffee, butter and 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 semi-sweet 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
MAKES: approx 32 bars (they are very sweet, therefore the bars should be small)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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