Anne's Cappuccino Squares
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Anne's Cappuccino Squares
Last updated 6/12/2012 1:04:03 AM. Recipe ID 28350. Report a problem with this recipe.
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      Title: Anne's cappuccino squares
 Categories: Candies
      Yield: 1 Servings
MMMMM------------------------FIRST LAYER-----------------------------
      1 c  Flour; all purpose
    1/2 c  Confectioner's sugar
    1/2 c  Butter; softened
      3 ts Instant coffee crystals
           -dissolved one by one in
      1 tb -Hot water
           -Butter for greasing pan

MMMMM------------------------SECOND LAYER-----------------------------
      2 c  Confectioner's sugar
      1 tb Instant coffee crystals
           -dissolved in
      2 tb Hot water
      1    Egg; lightly beaten, at room
    1/2 c  Butter; softened
    1/2 c  Milk

MMMMM-------------------------TOP LAYER------------------------------
      4 oz White chocolate; 4 squares
      1 tb Butter
      2 oz Semisweet chocolate;2 sq-opt
  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)

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Recipe ID 28350 (Apr 03, 2005)

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