Categories: Candies 
      Yield: 1 servings 
  
--------------------------------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 
 
--------------------------------SECOND LAYER-------------------------------- 
      2 c  Confectioner's sugar 
      1 tb Instant coffee crystals 
           -dissolved in 
      2 tb Hot water 
      1    Egg; lightly beaten, at room 
           -temperature 
    1/2 c  Butter; softened 
    1/2 c  Milk 
 
---------------------------------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)