Ingredients
1/2 cup butter, softened1/3 cup baking cocoa1/4 cup sugar2 teaspoons instant coffee granules1 large egg, lightly beaten1-1/2 cups graham cracker crumbs1 cup finely chopped sweetened shredded coconut1/2 cup chopped pecansFILLING:1/2 cup butter, softened2 tablespoons heavy whipping cream1 tablespoon rum1 teaspoon vanilla extract2 cups confectioners’ sugarGLAZE:2/3 cup semisweet chocolate chips2 tablespoons butterBaking cocoa
Preparation
In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat.
Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set.
For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners’ sugar until smooth; spread over crust.
In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.
