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Name: Hawaiian Mocha Dream Squares
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 3/4 cup butter plus; 1 tablespoon butter; 1 tablespoon cocoa; 1/2 cup sugar; 6 tablespoons ground espresso fine grind; 1 egg beaten; 2 cups graham cracker crumbs; 1 cup macadamia nuts chopped; 1 cup shredded coconut; 2 cups powdered sugar; 2 tablespoons hot espresso; 3 ounces semi-sweek chocolate squares

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INGREDIENTS

3/4 cup butter ; plus
1 tablespoon butter
1 tablespoon cocoa
1/2 cup sugar
6 tablespoons ground espresso ; fine grind
1 egg ; beaten
2 cups graham cracker crumbs
1 cup macadamia nuts ; chopped
1 cup shredded coconut
2 cups powdered sugar
2 tablespoons hot espresso
3 ounces semi-sweek chocolate squares

Servings

INSTRUCTIONS

Coat an 8x8" square pan with butter or oil.

For the bottom layer:

Melt 1/2 cup of the butter in a 2 quart pan or bowl. Remove from heat. Stir in the cocoa, and 4 tablespoons of the ground coffee. Add the egg and the vanilla. Mix completely. Gradually stir in the graham cracker crumbs. (Mixture will be thick). Mix in the nuts and the coconut. Press into the pan. chill.

For the middle layer:

]Cream 1/4 cup of the butter until soft. Gradually add the sugar and mix until smooth. Stir in only enough liquid espresso to make the mixture smooth and easy to spread. Spread over the bottom layer. Chill.

For the top layer:

Melt the chocolate and the remaining 1 tablespoon of butter in a double boiler. Stir in the rest of the ground coffee. Spread thinl and evenly over the second layer. Chill.

After the top layer has set (refrigerate for at least 1 hour), cut into squares and serve.

NOTES

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Hawaiian Mocha Dream Squares

3/4 cup butter plus
1 tablespoon butter
1 tablespoon cocoa
1/2 cup sugar
6 tablespoons ground espresso fine grind
1 egg beaten
2 cups graham cracker crumbs
1 cup macadamia nuts chopped
1 cup shredded coconut
2 cups powdered sugar
2 tablespoons hot espresso
3 ounces semi-sweek chocolate squares

Coat an 8x8" square pan with butter or oil.

For the bottom layer:
Melt 1/2 cup of the butter in a 2 quart pan or bowl.  Remove from heat.  Stir in the cocoa, and 4 tablespoons of the ground coffee.  Add the egg and the vanilla.  Mix completely.  Gradually stir in the graham cracker crumbs.  (Mixture will be thick).  Mix in the nuts and the coconut.  Press into the pan.  chill.

For the middle layer:
]Cream 1/4 cup of the butter until soft.  Gradually add the sugar and mix until smooth.  Stir in only enough liquid espresso to make the mixture smooth and easy to spread.  Spread over the bottom layer.  Chill.

For the top layer:
Melt the chocolate and the remaining 1 tablespoon of butter in a double boiler.  Stir in the rest of the ground coffee.  Spread thinl and evenly over the second layer.  Chill.

After the top layer has set (refrigerate for at least 1 hour), cut into squares and serve.

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 36 Servings

Calories: 132
Calories from Fat: 75 (57%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.3g
Cholesterol 16.2mg		5 %
Sodium 63.7mg		2 %
Potassium 33.7mg		1 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 13.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 132

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