by Stephanie Zonis
Makes 24-32 bars
I think everyone has tried these cookies in one form or another; these include coffee, which tones down the sweetness a bit, and they have more chocolate than most variations. You can, of course, omit the coffee if you wish (if you do, leave out the water, too).
In addition, these bars are a great project for a kid to help with, if an adult is around to supervise and take care of anything dealing with the hot oven; they are a good choice for a beginning baker as well. A source of nostalgia for some of my friends, these freeze well, but note that they must stand prior to being cut.
1 Tbsp. + 1-1/2 tsp. instant coffee
2 tsp. hot water
1/2 c. (1 stick) unsalted butter, cut into chunks
Scant 1-1/2 c. chocolate graham cracker crumbs
(contents of one cellophane-wrapped package in a box, ground)
1-1/3 c. (8 ozs.) milk chocolate chips
1-1/3 c. (8 ozs.) semisweet chocolate chips
1-1/3 c. sweetened, shredded or flaked coconut
1 can (14-15 ozs.) sweetened condensed milk
1-1/2 c. chopped pecans OR walnuts
Dissolve coffee in water in small cup; set aside.
Adjust rack to center of oven. Line an 11" by 7" pan (at least 1-1/2" deep) with aluminum foil, shiny side up. Place butter chunks in pan.
Preheat oven to 350° F; while oven heats, place pan with butter in it just until butter melts. Remove pan from oven. Carefully tilt pan (which will be hot) so melted butter runs most of the way up each side; this is an easy way to "grease" the sides of the pan.
Sprinkle chocolate graham cracker crumbs over butter on bottom of pan as evenly as possible.
Repeat with milk chocolate chips, semisweet chocolate chips, and coconut. In small bowl, combine sweetened condensed milk with dissolved coffee. Stir to mix well.
Drizzle this mixture over the layers a little bit at a time, covering as much of the top surface as possible. Sprinkle nuts evenly on top. With back of large spoon, pat nuts into mixture slightly.
Bake in preheated oven 30-35 minutes, turning pan front-to-back about halfway through baking time. When done, top will be a light golden brown, and edges will be bubbling. Cool to room temperature, then cover tightly.
Let stand overnight at room temperature before cutting. To cut, use large, sharp, heavy straight-edged knife; trim off and discard edges before cutting into bars. Store airtight at room temperature or in refrigerator.
Copyright © 1999 Francesca Chocolate Productions. All Rights Reserved.
Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.
This page created September 1998
The Global Gourmet®
175 Home Recipes
Burma: Rivers of Flavor
Cake Mix Doctor
Craft of Coffee
Crazy Sexy Kitchen
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Lidia's Favorite Recipes
Make-Ahead and Freeze
Paleo Slow Cooking
Quick Family Cookbook
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
Copyright © 1994-2014,