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Cappuccino Squares

Source of Recipe

CD Kitchen


List of Ingredients


***FIRST LAYER***
1 cup Flour; all purpose
1/2 cup Confectioner's sugar
1/2 cup Butter; softened
3 teaspoons Instant coffee crystals, DISSOLVED IN
1 tablespoon Hot water
Butter for greasing pan
***SECOND LAYER***
2 cups Confectioner's sugar
1 tablespoon Instant coffee crystals, DISSOLVED IN
2 tablespoons Hot water
1 Egg; lightly beaten, at room temperature
1/2 cup Butter; softened
1/2 cup Milk
***TOP LAYER***
4 ounces White chocolate squares
1 tablespoon Butter
2 ounces Semisweet chocolate squares, optional




Recipe

Preheat oven to 350F.

FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioner's sugar (icing sugar), softened butter and coffee dissolved in hot water. (You can use food processor or electric mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated 350F oven. Cool on wire rack.

SECOND LAYER: Meanwhile in large bowl, combine confectioner's sugar (icing sugar), coffee, softened butter and egg (lightly beaten with a fork at room temperature.) Mix until thoroughly combined (can use food processor or electric mixer).

Put milk in pot over medium heat and scald (heat until bubbles appear around sides but milk is not a rolling boil). Add mixture from bowl and heat 7 minutes over medium heat , stirring frequently at first, constantly after the mixture bubbles. (If mixture starts to stick on bottom, lower heat slightly).

Let cool slightly, then pour over first layer. Tilt pan to cover base layer evenly. Chil! l in refrigerator half an hour or more till set.

THIRD LAYER: Combine white chocolate with butter in double boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ). Spread over chilled second layer with spatula or blunt knife (layer will be quite thin).

OPTIONAL MARBLED EFFECT: Melt semisweet chocolate in double boiler (or in microwave 1 - 1 1/2 minutes on High and stir). Pour melted semisweet chocolate into small ziploc bag and seal. Snip corner of bag with scissors. Squeeze out horizontal lines of semisweet chocolate onto white chocolate layer. With a blunt knife, swirl the two chocolates together to create a marbled effect. Chill.

Before the third layer is completely set, score into bars.