- 1 1/2 Cups Graham Cracker Crumbs
- 1 Cup Chopped Almonds
- 1/2 Cup Butter
- 1/4 Cup White Sugar
- 1/3 Cup Cocoa Powder
- 1 Room Temperature Egg
- 1 1/2 Tsp Vanilla Extract
- 6 Tbsp Kahlua
- 6 Tbsp Butter
- 1 Tbsp Milk
- 1 3/4 Cups Powdered Sugar
- 4 oz Semi-Sweet Chocolate
How to Make this Recipe
In a mixing bowl, combine graham cracker crumbs and almonds and set aside.
In a small saucepan, combine 1/2 Cup Butter, Sugar, Cocoa, Egg and Vanilla and mix well. Cool slowly, stirring about 4 minutes until thickened.
Pour cocoa mixture over crumb mixture and mix thoroughly. Press into a layer in the bottom of an 8 x 8 baking pan. Drizzle with 3 Tbsp of Kahlua and place in freezer.
While base mixture is in freezer, cream butter till fluffy. Add milk and 3 Tbsp Kahlua and blend. Gradually add powdered sugar mixing until smooth.
Spread the mixture on chilled graham cracker mixture and return to freezer until firm.
Melt 1-1/2 Tbsp butter and the semi-sweet chocolate in a small pan over low heat. Stir to blend. Using a spatula, spread a thin layer over the chilled mixture. Cut into bars and serve.