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Hawaiian Mocha Squares

3/4 cup butter and 1 Tbsp. butter
1 Tbsp. cocoa
1/2 cup sugar
6 Tbsp. ground espresso (fine grind)
1 egg, beaten
2 cups graham cracker crumbs
1 cup macadamia nuts, chopped
1 cup shredded coconut
2 cups powdered sugar
2 Tbsp. hot espresso
3 oz. semi-sweet chocolate squares

Coat an 8" x 8" square pan with butter or oil.

Melt 1/2 cup of the butter in a 2 quart pan or bowl. Remove from
heat. Stir in the cocoa, and 4 Tbsp. of the ground coffee. Add
the egg and the vanilla. Mix completely. Gradually stir in the
graham cracker crumbs. (Mixture will be thick). Mix in the nuts
and the coconut. Press into the pan. Chill.

Cream 1/4 cup of the butter until soft. Gradually add the sugar
and mix until smooth. Stir in only enough liquid espresso to make
the mixture smooth and easy to spread. Spread over the bottom layer.

Melt the chocolate and the remaining 1 Tbsp. of butter in a double
boiler. Stir in the rest of the ground coffee. Spread thinly and
evenly over the second layer. Chill.

After the top layer has set (refrigerate for at least 1 hour), cut
into squares and serve.

Makes approximately 36 squares.


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