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Kona Coffee Bars

Kona coffee bars consist of three layers: a bottom layer of graham cracker crumbs, cocoa, macadamia nuts, and coconut; a middle custard-like layer; and finally a topping of crushed expresso beans. Tasty and delicious dessert!

Posted By: Leilani
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Prep Time: 15 | Cook Time: 5 | Ready In: 20
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US Metric

bottom layer:
1/2 cup unsalted butter
1/4 cup sugar 
5 tablespoons unsweetened cocoa A
1 large egg, beaten
1-1/4 cup graham cracker crumbs
1/2 cup macadamia nuts, finely chopped and lightly toasted
1/2 cup shredded coconut (sweetened or unsweetened)

middle and top layers:
1/2 cup unsalted butter
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons cornstarch
1 pinch salt
1/8 teaspoon vanilla extract
2 cups confectioner's sugar
3 teaspoons all-natural coconut flavoring (not oil)
4 ounces bittersweet chocolate
2 tablespoons unsalted butter
2 tablespoons Hawaiian Kona coffee, brewed to double strength
1/4 cup chocolate-covered espresso beans, coarsely chopped

Cooking Process:

bottom layer:
Melt butter, sugar, and cocoa in the top of a double boiler. Add egg and cook until thick, stirring constantly. Remove from heat. Stir in graham cracker crumbs, macadamia nuts, and coconut. Press firmly into an ungreased 8- by 8-inch pan and chill in the refrigerator before proceeding to the next step.

middle layer:
Beat together the butter, cream, cornstarch, salt, vanilla, and confectioner’s sugar until well combined, light, and fluffy. Add coconut flavoring and mix thoroughly. Spread over bottom layer and chill again.
top layer:
Melt chocolate and butter, together with the coffee, over low heat. Cool to room temperature. Once cool, pour over the middle layer. Top with the crushed espresso beans and chill once more. When the top layer has set, cut into squares and serve.