---------- Recipe via Meal-Master (tm) v8.02
  Categories: Candies
       Yield: 1 servings
 --------------------------------FIRST LAYER--------------------------------
       1 c  Flour; all purpose
     1/2 c  Confectioner’s sugar
     1/2 c  Butter; softened
       3 ts Instant coffee crystals
            -dissolved one by one in
       1 tb -Hot water
            -Butter for greasing pan
 --------------------------------SECOND LAYER--------------------------------
       2 c  Confectioner’s sugar
       1 tb Instant coffee crystals
            -dissolved in
       2 tb Hot water
       1    Egg; lightly beaten, at room
     1/2 c  Butter; softened
     1/2 c  Milk
 ---------------------------------TOP LAYER---------------------------------
       4 oz White chocolate; 4 squares
       1 tb Butter
       2 oz Semisweet chocolate;2 sq-opt
   Preheat oven to 350F.
   FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
   thoroughly flour, confectioner’s sugar (icing sugar), softened butter and
   coffee dissolved in hot water. (You can use food processor or electric
   mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
   350F oven. Cool on wire rack.
   SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing
   sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
   butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
   until thoroughly combined. (can use food processor or electric mixer).
   Put milk in pot over medium heat and scald (heat until bubbles appear
   around sides but milk is not a rolling boil). Add mixture from bowl and
   heat 7 minutes over medium heat , stirring frequently at first, constantly
   after the mixture bubbles. (If mixture starts to stick on bottom, lower
   heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
   cover base layer evenly. Chill in refrigerator half an hour or more till
   THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
   boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
   Spread over chilled second layer with spatula or blunt knife (layer will
   be quite thin).
   OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
   (or in microwave 1 - 1 1/2 minutes on High and stir). Pour melted semisweet
   chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
   Squeeze out horizontal lines of semisweet chocolate onto white chocolate
   layer. With a blunt knife, swirl the two chocolates together to create a
   marbled effect. Chill.
   Before the third layer is completely set, score into bars.
   VARIATION: Mocha Squares: substitute semisweet chocolate for white
   chocolate (this variation is easier as the middle layer and semisweet
   chocolate are similar in colour.)
   MAKES: approx 32 bars (they are very sweet, therefore the bars should be