For best results, use a high quality Dutch cocoa and gourmet white chocolate.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

348.6 calories; 3.1 g protein; 45 g carbohydrates; 39.4 mg cholesterol; 161.8 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/20/2006
So good! This recipe needs some small changes though. I have been baking for many years so have learned to go with my instincts when trying a new recipe. I cut out the 2 tsp. of coffee granules as it would be way too strong and bitter. I also cut the icing sugar to 2 cups and I added two tbls. corn syrup as it gives an extra mellow sweetness to the frosting.Whenever I make frosting for cakes or squares etc. I always add corn syrup to give it an extra rich and creamy taste. Use a 9 inch pan fits just right.However if you want very thin and dainty type squares use a 9x13 inch pan. Just great! Also they would be better without the melted chocolate on them don't need it really. They have all the flavor and sweetness without it. Read More
(11)

Most helpful critical review

Rating: 1 stars
09/03/2005
What a HUGE disappointment! I raced all over town to get the ingred's for this...and it ended up in the trash. It didn't tell you what size pan to use the mocha layer was bitter and 15 mins was not near long enough to chill in the fridge before adding the white chocolate. Some recipes I botch I keep just for myself to nibble on after deciding not to serve to guests. Not this one. Hope others have better success. Read More
(4)
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
08/20/2006
So good! This recipe needs some small changes though. I have been baking for many years so have learned to go with my instincts when trying a new recipe. I cut out the 2 tsp. of coffee granules as it would be way too strong and bitter. I also cut the icing sugar to 2 cups and I added two tbls. corn syrup as it gives an extra mellow sweetness to the frosting.Whenever I make frosting for cakes or squares etc. I always add corn syrup to give it an extra rich and creamy taste. Use a 9 inch pan fits just right.However if you want very thin and dainty type squares use a 9x13 inch pan. Just great! Also they would be better without the melted chocolate on them don't need it really. They have all the flavor and sweetness without it. Read More
(11)
Rating: 4 stars
08/20/2006
So good! This recipe needs some small changes though. I have been baking for many years so have learned to go with my instincts when trying a new recipe. I cut out the 2 tsp. of coffee granules as it would be way too strong and bitter. I also cut the icing sugar to 2 cups and I added two tbls. corn syrup as it gives an extra mellow sweetness to the frosting.Whenever I make frosting for cakes or squares etc. I always add corn syrup to give it an extra rich and creamy taste. Use a 9 inch pan fits just right.However if you want very thin and dainty type squares use a 9x13 inch pan. Just great! Also they would be better without the melted chocolate on them don't need it really. They have all the flavor and sweetness without it. Read More
(11)
Rating: 1 stars
09/03/2005
What a HUGE disappointment! I raced all over town to get the ingred's for this...and it ended up in the trash. It didn't tell you what size pan to use the mocha layer was bitter and 15 mins was not near long enough to chill in the fridge before adding the white chocolate. Some recipes I botch I keep just for myself to nibble on after deciding not to serve to guests. Not this one. Hope others have better success. Read More
(4)
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Rating: 1 stars
11/09/2009
This is a graham cracker crust with frosting. The coconut threw off the coffee taste and the white chocolate made an already really sweet bar SUPER sweet. Nobody finished theirs. I might try it again sometime without the coconut and white chocolate though. Read More
(2)
Rating: 5 stars
04/16/2003
Relatively easy to prepare. My coffee loving customers loved them. Thanks!:-))))) Read More
(1)
Rating: 5 stars
10/02/2004
These bars are soooo good! I had about 40 minutes to prepare a dessert for a pot luck and didn't want to make blah brownies from a box. I used pre-made graham cracker crumbs but next time I think I'll crush them myself for more texture in the crust. Instead of spreading the white chocolate on top I melted it in the microwave in a ziplock baggie and snipped off the corner to drizzle it. Mine weren't chewy as another reviewer found but I also didn't store them in the fridge. These are so quick and easy... if you like coffee and chocolate you'll love them! Read More
(1)
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Rating: 5 stars
02/16/2010
"Yummy" said my friend Barb. Made these for a potluck lunch. The only variations I made were to drizzle the white chocolate and added mini chocolate chips on top for texture. Very complex blend of flavors and yes very sweet! Read More
(1)
Rating: 5 stars
04/06/2004
Thanks Otto for a fabulous recipe. These were chewy delicious and a hit with the room mates. I will make these again and will substitute more coffee and kahlua or bailys for the milk. Read More
(1)
Rating: 5 stars
03/08/2010
These bars are awesome! I almost didn't make them because the ratings weren't really that great but I'm so glad I did. I loved every layer and found they went together perfectly. The only change I will make when I make these next time is to drizzle the white chocolate on instead of spread it. There wasn't quite enough of it to spread. Read More
Rating: 5 stars
07/30/2004
I made these a year ago formy boyfriend's birthday and he still talks about them. I lost the recipe but am so thankful to have found it again. These are the best. Read More