No-Bake Coffee Squares
An easy, no-bake traybake. Soft, coffee-flavored biscuit base. Vanilla buttercream and a buttery, chocolate topping.
Prep Time 30 minutes mins
Cook Time 0 minutes mins
Base
- 8 oz or 225g Digestive biscuits/Graham Crackers
- 2 tbsp ground almonds/almond flour
- 4 oz or 110g icing sugar/powdered sugar
- 2 tbsp Camp coffee essence (or 1-2 tbsp instant coffee dissolved in 2 tbsp hot water)
- ½ can condensed milk (approx. 7oz/200g)
Buttercream Layer
- 4 oz or 110g butter
- 4 oz or 110g icing sugar/powdered sugar)
- ¼ tsp vanilla extract
Chocolate Topping
- 4 oz or 110g chocolate (milk or dark)
- 2 oz or 55g butter
- 1 tsp Camp coffee essence (optional)
Crush the Digestives/Graham Crackers into fine crumbs.
Add the almonds, sugar, coffee essence, and condensed milk and mix well.
Press into a lined 8"/20cm tin. Place in the fridge to firm up a little.
Make the butter icing by creaming the icing sugar and butter with the vanilla extract until it is light and fluffy. Then spread over the biscuit base.
Melt the chocolate, butter and coffee essence (if using) in a bowl over a pan of simmering water. Spread over the butter icing. Place in the fridge to set and cut when cool.
Keyword coffee, easy, traybake