Hawaiian Mocha Dream Squares
Contributed by: Lois Mead
Summertime is here... time to fire up your grill and invite some friends over for a backyard/pool party. Dust off those tiki candles from last year and put some new citronella candles in them to ward off unwanted insects. You can find inexpensive tableware and decorations at a store like Paper Warehouse, Target or Wal-Mart. Make it bright and vibrant to match the season.
Now, how about some bright and vibrant foods? For the main course, why not grill your favorite hamburgers, steaks, hotdogs or ribs. For some exciting side dishes, drinks, and desserts try some of the following or your favorites. Remember, the theme is "bright and vibrant."
The Pink Shrink,
Bahaman Rum Punch,
Spicy Louisiana Shrimp & Cream Cheese Dip,
Fruit Dip and
- 3/4 cup butter & 1 Tbsp. butter
- 1 Tbsp. cocoa
- 1/2 cup sugar
- 6 Tbsp. ground espresso (fine grind)
- 1 egg, beaten
- 2 cups graham cracker crumbs
- 1 cup macadamia nuts, chopped
- 1 cup shredded coconut
- 2 cups powdered sugar
- 2 Tbsp. hot espresso
- 3 oz. semi-sweet chocolate squares
Coat an 8" x 8" square pan with butter or oil.
For the bottom layer:
Melt 1/2 cup of the butter in a 2 quart pan or bowl. Remove from heat. Stir in the cocoa, and 4 Tbsp. of the ground coffee. Add the egg and the vanilla. Mix completely. Gradually stir in the graham cracker crumbs. (Mixture will be thick). Mix in the nuts and the coconut. Press into the pan. Chill.
For the middle layer:
Cream 1/4 cup of the butter until soft. Gradu!lly add the sugar and mix until smooth. Stir in only enough liquid espresso to make the mixture smooth and easy to spread. Spread over the bottom layer. Chill.
For the top layer:
Melt the chocolate and the remaining 1 Tbsp. of butter in a double boiler. Stir in the rest of the ground coffee. Spread thinly and evenly over the second layer. Chill.
After the top layer has set (refrigerate for at least 1 hour), cut into squares and serve.