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Serves: 6
1 cup chocolate wafers crumbs
2 tablespoons butter or margarine, melted
1/2 cup sugar
4 eggs yolks
1 (10-ounce square) unsweetened baking chocolate, melted, cooled
2 teaspoons instant coffee powder
1/2 teaspoon vanilla extract
4 egg whites
1/4 cup sugar
3 (3/4-ounce) chocolate-covered toffee candy bars
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Combine crumbs and melted butter; press into bottom of an 8 x 8 x 2-inch pan. Cream together 1/2 cup butter and 1/2 cup sugar until light and fluffy. Thoroughly beat in egg yolks, chocolate, coffee, and vanilla.
Beat egg whites till stiff peaks form; gradually add 1/4 cup sugar, beating till stiff peaks form. Fold egg white mixture into chocolate mixture. Spread over crumb crust. Coarsely crush toffee bars; sprinkle over chocolate mixture. Cover, label, and freeze until firm. Serve frozen.
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