Anne's Cappuccino Squares

35 minutes Prep: 15 minutes Cook: 20 minutes

1058 calories per serving view nutrition facts

32 bars suggest servings

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Ingredients


First layer
1	cup	flour, all-purpose
1/2	cup	powdered sugar
1/2	cup	butter	softened
3	teaspoons	instant coffee	disolved in one tablespoon of hot water

Second layer
2	cups	powdered sugar
1	tablespoon	instant coffee	disolved in 2 tablespoons of hot water
1	large	egg	lightly beaten, at room temperature
1/2	cup	butter	softened
1/2	cup	milk

Top layer
4	ounces	white chocolate	4 squares
1	tablespoon	butter
2	ounces	chocolate chips (semi-sweet)

Directions

Preheat oven to 350 degree F.

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 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 till set.

THIRD LAYER: Combine 4 oz white chocolate with 1 tablespoon 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 quite small)

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Nutrition Facts

Serving Size 246g

Amount per Serving

Calories 1058 52% of calories from fat

	% Daily Value*
Total Fat 62.0g	95%
Saturated Fat 38.0g	190%
Trans Fat 0.0g
Cholesterol 188mg	63%
Sodium 398mg	17%
Total Carbohydrate 122.0g	41%
Dietary Fiber 2.0g	7%
Sugars 95.0g
Protein 8.0g	17%

Vitamin A	33%		Vitamin C	0%
Calcium	11%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Bohemian Braid

I spotted this recipe in my mom's old Betty Crocker cookbook when I was about 15 years old. I was in Home Ec at the time and this looked spectacular so I made it that Christmas to "show off." It became an instant family Christmas tradition. This beautiful bread looks like it came right out of a picture in a cookbook, even when made by a novice. You'll always get ohhs and ahhs when unveiling it. Perfect as a home-baked gift too.