Ingredients

For the cookie

  • 1/2 Cup butter, softened
  • 1/3 Cup baking cocoa
  • 1/4 Cup sugar
  • 2 Teaspoons instant coffee granules
  • 1 egg, lightly beaten
  • 1 1/2 Cup graham cracker crumbs
  • 1 Cup finely chopped flaked coconut
  • 1/2 Cup chopped pecans

For the filling

  • 1/2 Cup butter, softened
  • 2 Tablespoons heavy whipping cream
  • 1 Tablespoon rum
  • 1 Teaspoon vanilla extract
  • 2 Cups confectioners' sugar

For the glaze

  • 2/3 Cups semisweet chocolate chips
  • 2 Tablespoons butter
  • Baking cocoa

Directions

For the cookie

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 degrees. Remove from the heat.

Stir in the cracker crumbs, coconut, and pecans. Press into a foil-lined 8-inch square baking pan. Refrigerate for 30 minutes or until set.

For the filling

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.

For the glaze

In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa. 

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