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Associate.com - Share Your Recipe!

Recipe Name: Anne's Cappuccino Squares Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Flour, all purpose
1/2 Cup(s) Confectioner's sugar, Confectioner's sugar
1/2 Cup(s) Butter, softened
3 Teaspoon(s) Instant Coffee Crystals
dissolved one by one in
1 Tablespoon(s) Hot water
Butter for greasing pan
dissolved in
1 Egg, lightly beaten at room
temperature
1/2 Cup(s) Milk
4 Ounce(s) White chocolate, 4 squares
1 Tablespoon(s) Butter
2 Ounce(s) Semisweet chocolate, 2 sq-opt
Directions:
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), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water,
softened butter and 1 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. Chill
in refrigerator half an hour or more till set. THIRD LAYER: Combine 4
oz white chocolate with 1 Tbsp 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 2 oz 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. VARIATION: Mocha
Squares: substitute semisweet chocolate for white chocolate (this
variation is easier as the middle layer and semisweet chocolate are
similar in colour.) MAKES: approx 32 bars (they are very sweet,
therefore the bars should be small) From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2317
Calories From Fat: 1794
Total Fat: 204g
Cholesterol: 714.3mg
Sodium: 158.7mg
Potassium: 431.9mg
Carbohydrates: 101.7g
Fiber: 3.4g
Sugar: 6.8g
Protein: 25.3g


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