Ingredients
1 cup butter, cubed1/2 cup baking cocoa1 large egg yolk, room temperature2 cups graham cracker crumbs1/2 cup confectioners’ sugar1 teaspoon vanilla extractFILLING:1/2 cup butter, melted1/3 cup Kahlua (coffee liqueur)3 cups confectioners’ sugarGLAZE:1/4 cup butter, cubed3 ounces semisweet chocolate, chopped
Preparation
In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners’ sugar and vanilla. Press into a greased 13x9-in. pan.
For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners’ sugar. Spread over crust. Refrigerate until set.
For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.
