Anne's Cappuccino Squares
Submitted by pkelk
Three-layer cappuccino squares with buttery coffee shortbread, silky cooked custard, and white chocolate ganache swirled with dark chocolate for elegant coffee-lover treats.
YIELD
32 barsPREP
15 minCOOK
20 minREADY
35 minThese fancy little squares look like they came from a European patisserie but start with everyday pantry staples.
A crumbly coffee-spiked shortbread base supports a glossy custard middle layer enriched with real espresso flavor, all topped with smooth white chocolate.
The optional marbled swirl adds visual drama that makes these perfect for parties or gift-giving.
Cut them small; they pack serious sweetness and richness into each bite.
Chef Tips
- Custard care: Stir constantly once it bubbles to prevent scorching on the bottom of the pan
- Room temp egg: Cold eggs can curdle the custard; let it sit out 30 minutes before mixing
- Score early: Mark cutting lines while the chocolate is still soft but set for clean, professional edges
- Marble magic: Work fast with the chocolate swirl before the white layer hardens completely
Variations
- Go full mocha by swapping white chocolate for dark chocolate in the top layer
- Add a pinch of cinnamon to the shortbread base for spiced cappuccino vibes
- Skip the marble and sprinkle with crushed espresso beans for extra crunch and coffee punch
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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 350℉ (180℃) oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing sugar), 1 tablespoon coffee crystals dissolved in 2 tablespoons 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 until set.
THIRD LAYER: Combine 4 oz white chocolate with 1 tablespoon butter in double boiler and melt (or melt 1 -1½ 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 to 1½ 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 quite small)
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