Directions
- Preheat oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, cocoa powder, shredded coconut, melted butter, sugar, and beaten egg. Mix until well combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake the base for 10–12 minutes. Remove from oven and allow to cool completely.
- For the cappuccino custard, dissolve instant coffee in milk. In a mixing bowl, beat softened butter with powdered sugar, sugar, vanilla extract, and coffee-milk mixture until smooth and creamy. Spread evenly over the cooled base.
- For the chocolate topping, melt the chocolate and butter together in a heatproof bowl over simmering water (or in the microwave in short bursts, stirring frequently). Pour over the custard layer and spread evenly.
- Refrigerate the bars for at least 2 hours, or until the chocolate is firm.
- Slice into squares and serve chilled.
Recipe Details
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 32 minutes
Servings: 16 bars
Difficulty: Medium
Variations & Substitutions
- Mocha Twist: Add a teaspoon of cocoa powder to the cappuccino layer for extra chocolate flavor.
- Nutty Addition: Sprinkle chopped hazelnuts or almonds over the chocolate topping.
- Dairy-Free: Use vegan butter and dairy-free chocolate for a vegan-friendly version.
- Flavored Base: Substitute part of the graham cracker crumbs with crushed digestive biscuits for a slightly different texture.
Serving Suggestions
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