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HAWAIIAN MOCHA DREAM SQUARES - Gloria Beresford Combs Recipe

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This recipe for HAWAIIAN MOCHA DREAM SQUARES - Gloria Beresford Combs, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, March 14, 2009


3/4 c. Butter & 1 Tbsp. Butter
1 Tbsp. Cocoa
1/2 c. Sugar
6 Tbsp. Ground Espresso (fine grind)
1 Egg (beaten)
1 tsp. Vanilla
2 c. Graham Cracker Crumbs
1 c. Macadamia Nuts, chopped
1 c. Shredded Coconut
2 c. Powdered Sugar
2 Tbsp. Hot Espresso
3 oz. Semi-Sweet Chocolate Squares

Coat an 8x8 pan with butter or oil. For the bottom layer: Melt 1/2 C. Butter in a 2 quart pan or bowl. Remove from heat. Stir in cocoa and 4 Tbsp. of the ground coffee. Add the egg and 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 C. of the butter until soft. Gradually add the powdered 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 top layer: Melt the chocolate and the remaining 1 Tbsp. of butter in a double boiler. Stir in the rest of the ground coffee. Spread thinly and evenly over the second layer. Chill.

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

Number Of Servings:
Number Of Servings:
36 squares




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