Recipe for cooking hawaiian mocha dream squares

Desserts to Go with Coffee and Tea :: Oven Free Cookies

Hawaiian Mocha Dream Squares (T&T)

Posted by BettyBoop at recipegoldmine.com 1/2/2002 3:35 pm

These bars are just wonderful. One bite and you too will agree that they are dreamy and delicious. It has a super creamy texture and a wonderful taste.

3/4 c. butter plus 1 Tbsp. butter
1 Tbsp. cocoa powder ( good quality)
1/2 c. sugar
6 Tbsp. freshly ground espresso beans (finely ground)
1 beaten egg
1 Tbsp. vanilla extract or flavoring
2 c. graham cracker crumbs
1 c. chopped macadamia nuts
1 c. sweet shredded coconut
2 c. powdered\sugar
2 Tbsp. freshly brewed hot espresso coffee
3 oz. semisweet or bittersweet chocolate squares

Coat an 8-inch square pan with butter and set aide.

First layer:

Melt 1/2 c. butter in a 2-qt. pan. Remove from heat and stir in the cocoa, and 4 Tbsp. of ground coffee mixing well. Add the beaten egg and vanilla extract or flavoring, mixing until completely blended.

Gradually stir in graham cracker crumbs, mixing well (the mixture will be thick). Mix in the nuts and coconut and mix to combine (I sometimes add chopped maraschino cherries which adds a great taste). Press mixture into the greased pan and chill.

Middle layer:

Beat 1/4 c. of butter until soft, then gradually add the sugar and beat until creamy smooth. Stir in only enough of the espresso coffee to make the mix smooth and easy to spread. Remove the pan from the refrigerator and spread over the first layer. Return to refrigerator.

Top layer:

Melt chocolate and remaining 1 Tbsp. of butter in a double boiler and the remainder of the ground coffee, mixing to combine. Spread the mixture thinly and evenly over the middle layer. Return to refrigerator and chill for 1 hour until the top layer has set completely. Cut into small squares that will give you 36 pieces.

NOTE: I like to line the pan with plastic wrap. This way I can cut the squares on a cutting board and not scratch up my baking pans.

Enjoy!