1 (1 ounce) square unsweetened chocolate, chopped
1 (1 ounce) square unsweetened coffee chocolate, chopped
1 (6 ounce) can sliced sweetened milk chocolate, chopped
1 (9 inch) prepared graham cracker crust
1 (8 ounce) can crushed pineapple with juice
1 cup white sugar
3 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a small saucepan, melt chocolate, but stirring constantly. Remove from heat and pour into 2 large saucepan or large bowl; cool to lukewarm. Stir in coffee, sweetened milk chocolate, crushed pineapple with juice, sugar and butter. Pour mixture over cookie sheets. Chill in refrigerator.
Bake in preheated oven for 15 to 20 minutes or until firm, cool on waxed paper. Remove from oven and sprinkle with crushed pineapple and pineapple juice. Serve warm.
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