Chocolate coffee toffee squares

Yield: 9 Servings

Ingredients:

• 1 c Finely crushed chocolate Wafers
• 3 tb Butter melted
• 3/4 c Sugar
• 1/2 c Butter
• 4 Egg yolks
• 1 oz Unsweetened chocolate Melted and cooled
• 2 ts Instant coffee crystals
• 1/2 ts Vanilla
• 4 Egg whites
• 1/2 c Crushed chocolate coated

Instructions:

English toffee bars (Recipe shared by Deborah Kuhnen) Combine crushed wafers and melted butter; press onto bottom of an 8x8x2-inch baking dish. Cream together 1/2 cup of the sugar and 1/2 cup butter till fluffy. Add egg yolks one at a time beating well after each. Add chocolate coffee crystals and vanilla beating till combined. Beat egg whites to soft peaks; gradually add remaining sugar beating to stiff peaks. Fold egg whites into chocolate mixture; spread over crust. Sprinkle crushed toffee bars atop. Cover; freeze overnight or until firm. Let stand 5 minutes before serving.

Web Standards & Support: