1 teaspoon instant coffee granules
1 teaspoon salt
3 cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons lemon juice
3 teaspoons ground ginger
3 tablespoons corn syrup
1 cup buttermilk
In a large glass or metal bowl combine instant coffee, salt and sugar. Mix until smooth. Spread mixture into buttered 9x5-inch glass pan. Crumble lemon juice over cookie mixture. Secure bottom and sides of the pie pan with toothpicks; melting remaining chocolate should be melted.
Bake in preheated oven until golden brown, about 15 minutes. Cool completely. Spread mixture on top of pie crust; return to oven and top with remaining chocolate. Cool completely and chill in refrigerator. Cut into squares or bars.