Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 113g) unsalted butter, cold and cut into cubes
  • 3-4 tablespoons ice water
  • 12 ounces (340g) good-quality dark chocolate (60-70% cacao), finely chopped
  • 1 cup (240ml) heavy cream (36% milk fat or higher)
  • 2 tablespoons (30g) unsalted butter, softened
  • 2 tablespoons strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Combine flour, baking powder, and salt in a food processor (or bowl). Add cold butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Divide the chilled dough into small portions. Roll each portion out thinly on a lightly floured surface. Cut into rectangles or squares similar to the coffee crisp candy bar. Place on parchment-lined baking sheets and bake until lightly golden brown. Let cool completely on wire racks.
  3. Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until almost boiling. Pour hot cream over the chocolate and let sit for a minute to soften the chocolate. Whisk gently until smooth and glossy. Stir in softened butter, cooled coffee, vanilla extract, and salt.
  4. Line the 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal. Spread a thin layer of ganache on the bottom of the pan. Place a layer of wafers over the ganache, gently pressing them in. Repeat layers of ganache and wafers, ending with a final layer of ganache.
  5. Chill the assembled bars in the refrigerator for at least 1 hour, or until the ganache is firm. Lift the bars out of the pan using the parchment paper overhang. Cut into bars with a sharp knife.