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Ingredients

2 teaspoons instant coffee granules 2 tablespoons strong brewed coffee 2 tablespoons milk ¼ cup butter, softened ¼ cup cocoa powder 2 ½ cups confectioners' sugar 6 ounces white chocolate ½ cup butter ½ cup white sugar 1 teaspoon vanilla extract 1 egg 2 cups graham cracker crumbs ½ cup finely chopped walnuts ¾ cup flaked coconut

Nutrition Info

348.6 calories carbohydrate: 45 g cholesterol: 39.4 mg fat: 18.5 g fiber: 1.4 g protein: 3.1 g saturatedFat: 9.9 g servingSize: - sodium: 161.8 mg sugar: 37.8 g transFat: : - unsaturatedFat: : -

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.

15 bars

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