1 c. crushed chocolate wafers
3 tbsp. melted butter
3/4 c. sugar
1/2 c. butter
4 eggs
1 (1 oz.) sq. unsweetened chocolate
2 tsp. instant coffee crystals
1/2 tsp. vanilla
6 chocolate coated toffee bars (like Heath or Skor)

Combine wafer crumbs and melted butter; press into 8 x 8 x 2 inch pan. Cream 1/2 cup sugar, butter, and yolks of eggs (save whites). Add melted chocolate, coffee, and vanilla; set aside.

Beat egg whites to soft peaks; add 1/4 cup sugar and beat until stiff. Fold in chocolate mixture and spread over crust. Crush toffee bars and sprinkle on top. Cover and freeze. Serves 9.