For the base:
- 1/2 to 2/3 cup of unsalted butter (I split the difference)
- 1/3 cup cocoa powder
- 1/8 cup to 1/4 cup of sugar (max ¼ cup)
- 1 tbsp. of espresso shot
- 1 egg, beaten
- 1½ cups graham cracker crumbs
- ¾ cup sweetened flaked coconut
- ¾ cup finely chopped almonds
For the filling:
- 2 cups icing sugar, sifted
- ¼ cup unsalted butter, softened
- 3 tbsp. espresso shot
For the topping:
- 2 tbsp. unsalted butter, softened
- 1 tbsp. espresso shot
- 4 oz. semi sweet chocolate, chopped
For the base
Line the base and sides of an 8-inch square baking pan with parchment paper, leaving an overhang of paper on all sides.
In a saucepan over low heat, combine butter, cocoa, sugar and espresso. Heat until butter and sugar melts together and the mixture is smooth, about 5 min. Do not allow mixture to boil. Remove from heat. Whisking to cool slightly.
Add the graham cracker crumbs, coconut and almonds. STIR well until all the ingredients are combined.
Press the crumb mixture evenly into the base of the pan.
Chill in the freezer until the base is firm, about 15 minutes.
For the filling
Cream the butter with 1 cup of the icing sugar in a medium bowl until well blended. Add the espresso mixture to the icing sugar mixture and stir till well blended. Add the remaining icing sugar and stir unit the mixture is smooth and creamy.
Spread the filing mixture evenly over the base.
Chill in the freezer until the filling is firm, about 30 min.
For the topping
Combine the chocolate, butter and espresso in a saucepan. Cook over low heat until melted and smooth. Stirring often.
Pour the topping over the filling and spread evenly.
Chill in the freezer for another 30 min.
The bars can be refrigerated in an airtight container for a few days.