I made these for our Christmas Open House this past weekend and even though I do not like coffee, I find their coffee, dark chocolate laced taste to be quite addictive. They are rich, so be sure to cut them into small squares. (I was a bad blogger and forgot to take a picture, so credit goes to Better Homes & Gardens)
1/2 cup evaporated milk
1 tablespoon instant coffee crystals
1 cup dark chocolate pieces
1 cup marshmallow creme
1 15 1/4 oz. package Oreos, finely crushed
1 cup powdered sugar
1 cup chopped pecans, toasted
1 cup semisweet chocolate pieces
1/3 cup whipping cream
Lightly grease a 9x9x2-inch pan; set aside.
In a small saucepan heat evaporated milk and coffee crystals over low heat, stirring until coffee crystals are dissolved. Add the dark chocolate pieces and the marshmallow creme. Cook and stir until melted and smooth. Remove from heat.
In a large bowl combine crushed cookies and powdered sugar. Add melted chocolate mixture to cookie mixture; stir until combined. Stir in nuts.
Spoon into prepared pan, spreading to edges of pan.
In a microwave-safe bowl combine the semisweet chocolate pieces and the whipping cream. Microwave on 100-percent power (high) for 1 to 2 minutes or until almost melted. Stir until smooth. Pour over mixture in pan, spreading into an even layer.
Chill about 1 hour or until set. Cut into bars. If desired, top each bar with an espresso bean.