Having made my Mocha Squares traybake a few weeks ago, I still had quite a lot of coffee essence left over. And the bottle claims that it should be refrigerated and used within 28 days of opening. Now, I don’t want to pass any sort of judgement on Mummy Traybakes’ housekeeping but I’m sure there was a bottle of Camp Coffee that was in our larder for a lot longer than 28 days when I was a child. So I decided to make another coffee based traybake with these No-Bake Coffee Squares.
If I get organized enough, the rest of the bottle will get frozen in handy tablespoon portions in an ice cube tray and will hopefully keep in the freezer for my next coffee bake. Or it will get lost behind something in the fridge and I’ll discover it at Christmas and..
Anyway, these are delicious. They are also quite soft, so I store these in the fridge. There is butter in the topping and in the buttercream and the base is quite soft as well, so the fridge seems the best place for them.
I prefer to crush the biscuits for this traybake in my food processor, as I like having fine crumbs for the base. If you don’t have a processor, then placing the biscuits in a freezer bag and crushing them with a rolling pin or even the base of a heavy saucepan will also work.
The base for these No-Bake Coffee Squares is pretty sticky. So be prepared for that while you’re mixing it. And I find that using my fingers (slightly damp too, if possible) is the best approach to spread this into the tin.
No-Bake Coffee Squares
- 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)
- 4 oz or 110g butter
- 4 oz or 110g icing sugar/powdered sugar)
- ¼ tsp vanilla extract
- 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.