Sweet and chocolatey, with a real kick of coffee, this twist on a classic will provide a burst of energy to help you leap through your day.

Makes 24 bars

PREP TIME: 20 minutes
COOKING TIME: about 8 minutes
CHILLING TIME: about 1 hour

INGREDIENTS

BASE:

• 1 large egg, beaten
• ⅔ cup unsalted butter, softened
• ⅓ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• 1 Tbsp instant espresso powder
• 1 ½ cups graham cracker crumbs
• ¾ cup sweetened flaked coconut
• ¾ cup finely chopped almonds

FILLING:

• ¼ cup unsalted butter, softened
• 2 cups icing sugar, sifted
• 2 Tbsp hot water
• 1 Tbsp instant espresso powder

TOPPING:

• 4 oz semi-sweet chocolate, finely chopped
• 2 Tbsp unsalted butter, softened
• 1 Tbsp instant espresso powder

INSTRUCTIONS

1. Line the base and sides of an 8-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. (This will help you remove the bars from the pan.) Set aside.
2. For the base, combine the egg, butter, cocoa, sugar and espresso powder in a medium saucepan. Cook, whisking often, over low heat until the mixture is smooth and starts to thicken, about 5 minutes. Do not let the mixture boil.
3. Remove the saucepan from the heat. Add the graham cracker crumbs, coconut and almonds. Stir well until all the ingredients are combined.
4. Press the crumb mixture evenly over the base of the prepared pan. Chill in the freezer until the base is firm, about 15 minutes.
5. For the filling, cream the butter with 1 cup of the icing sugar in a medium bowl until well blended.
6. In a small bowl, dissolve the espresso powder in the hot water. Add the espresso mixture to the icing-sugar mixture, stirring until well combined. Add the remaining icing sugar and stir until the mixture is smooth and creamy.
7. Spread the filling evenly over the base. Chill in the freezer until the filling is firm, about 30 minutes.
8. For the topping, combine the chocolate, butter and espresso powder in a small saucepan. Cook over low heat, stirring often, until melted and smooth.
9. Pour the topping over the filling, spreading evenly with an offset spatula or a knife. Chill in the freezer until the topping is firm, about 15 minutes.
10. Using the parchment paper overhang, lift the bars from the pan to a cutting board. Cut into 24 bars with a sharp knife. For cleaner slices, run the knife under hot water after each cut. (The bars can be refrigerated in an airtight container for up to 5 days.)