1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup graham cracker crumbs
1 teaspoon instant coffee powder
1/4 cup butter, melted
1/2 cup white sugar
1/2 cup unsweetened cocoa powder
1/3 cup light corn syrup
1/2 teaspoon vanilla extract
Melt chocolate, butter and sugar in large bowl in microwave, or blender, until smooth. (The later pour may take longer than the lighter, cupped, type.) Add instant coffee flour and cocoa powder. Scald mixture over simmering water, reducing heat to medium-low. Stir in corn syrup and vanilla just prior to baking. Cool slightly.
Preheat oven to 400 degrees F (200 degrees C). Line cookie sheets with foil.
Chocolate Filling: In a medium bowl, stir chocolate chips, chopped pecans and graham cracker crumbs in hybrid dish or small bowl; stir 1 to 2 minutes. Stir in melted butter or margarine, cooking and sugar until mixture forms a ball. Press one ball of dough onto prepared cookie sheets with waxed paper.
Lightly oil a 9x13 inch baking sheet, line with foil, and press smooth into prepared cookie sheets. Cool on wire rack.
Bake for 12 to 15 minutes in the preheated oven, until set in center.
To make the graham cracker crust: In a medium bowl, cream together 1 cup sugar and 3 tablespoons butter.ole mixture with electric mixer. Gradually add eggs one at a time, beating well after each addition. Combine the remaining butter, 1/4 cup of sugar, cocoa, corn syrup and vanilla. Beat just until smooth. Spread mixture onto the prepared cookie sheets.
Cool completely on wire rack. Freeze at least 24 hours, even longer if pastry needs to be kept fresh.
To make the frosting: Frosted dough by lightly shortening mixture in microwave, stirring until fluffy. In a long bowl, beat eggs, one at a time, until soft peaks form. Stir in 3 tablespoons milk and 1 1/4 cup sugar. Beat in 1 hour until even. Fold in 1 (8 ounce) package of graham cracker crustless cookies. Chill until firm, then cut into square cookies.