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Ingredients
- CRUST
- 3/4 cup butter
- 3/4 cup firmly packed brown sugar
- 1 large egg yolk
- 1 1/2 cups flour
- 1/4 teaspoon salt
- COFFEE TOPPING
- 1 Tablespoon instant coffee
- 2 teaspoons vanilla extract
- 1 can sweetened condensed milk
- 2 Tablespoons butter
- 6 ounces semisweet chocolate -- chopped
- 6 ounces white chocolate -- chopped
- 1 cup toasted chopped pecans
Preparation
Step 1
Preheat oven to 350. Line 13x9 inch pan with foil. Lightly butter the foil.
Beat the butter and the brown sugar in a large bowl with an electric mixer on medium speed until smooth. Add the egg yolk and beat well. Stir in the flour and salt until well mixed. Press into the bottom of prepared pan.
Bake for 20 minutes until golden brown. Set aside to cool slightly.
Heat the instant coffee and the vanilla extract in a saucepan until well blended. Stir in the condensed milk and butter until well blended. Heat until mixture is thick and smooth. Spread evenly over baked layer in the pan.
Bake 12 to 15 minutes until set. Sprinkle the chocolates in a decorative patter. Bake 1 to 2 minutes longer until chocolates are melted. Use a spatula to smooth the surface evenly. Sprinkle with pecans. Cool completely. Refrigerate 30 minutes or until chocolate is firm.