Recently we were asked by the fabulous Two Spots Coffee to make a special treat to compliment one of their latest varieties of coffee, a medium roast called “Bang Bang”. Two Spots are an Irish roasters who supply some of the freshest coffee as it’s roasted each week on site in Dublin. All of their coffee is named after famous Dublin characters. Bang Bang was a much loved Dublin character, a fan of cowboy films. He travelled the buses and trams of the city staging mock shoot-outs using a large church key.

We had the chance to meet up again with the guys at the opening of my ‘bother-in -law Alan’s’ class little delicatessen Skinny Batch where Two Spots coffee is being served fresh daily.

We have worked with Two Spots before on our Venison with garlic and black coffee sauce. This recipe is still one of our most frequently visited recipes. This time around it was time to make a sweet dish and here it is, a delicious version of a millionaire square. Be sure to drop in to Skinny Batch or order the coffee on-line at Two Spots Coffee to get the best out of this treat.

The Ingredients:

180g unsalted butter
8 tbsp golden syrup
2 large tbsp Bang Bang finely ground coffee
30g chocolate
300g digestive biscuits
300g carnation caramel
370g chocolate
1 tsp bang bang coffee granules
1 tbsp icing sugar

The Make:

Put the unsalted butter, golden syrup, bang bang coffee granules, 30g chocolate into a saucepan and melt at a medium heat. Blitz the digestive biscuits in food processor. Add the biscuits to the melted mixture and mix well. Spread out into a lined grease proof tray. Flatten out with the back of a spoon or tap tray to allow the mix to sit evenly. Now put it into the fridge to set for approx 10-15 mins. Melt 370g chocolate in a bowl over hot water. Remove the biscuit base tray from the fridge. Layer over the caramel on biscuit base, then layer over the melted chocolate and leave to set in the fridge for 2 hours. Sift together a tsp of bang bang coffee and a tbsp of icing sugar. Remove the bang bang coffee caramel tray from the fridge. Cut into slices and dust with coffee and icing sugar mixture.

Enjoy.