Cappuccino Cookie Bar Food

CAPPUCCINO COOKIE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
• Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.

CAPPUCCINO BARS

Steps:

• Arrange half the grahams in single layer on bottom of 13x9-inch pan, cutting grahams to fit if necessary.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk. Add dry pudding mixes, coffee granules, cinnamon and remaining milk; beat 1 to 2 min. or until blended. (Mixture will be thick.) Gently stir in 2 cups COOL WHIP.
• Spread half the pudding mixture over grahams in pan; cover with remaining grahams, pudding mixture and COOL WHIP. Sprinkle with grated chocolate. Freeze several hours or until firm.

CAPPUCCINO BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
• In medium bowl, stir bar ingredients with spoon until well blended. Spread in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 8 rows by 4 rows. Serve warm or cool.

CAPPUCCINO NANAIMO BARS

Steps:

• Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
• For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
• For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
• For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
• To serve, slice with a hot, dry knife into 1-inch squares.

MARTHA'S CAPPUCCINO-CHOCOLATE SANDWICH COOKIES

Steps:

• In a small saucepan, bring heavy cream to a simmer. Pour over milk chocolate in a bowl; stir until smooth. Press plastic wrap directly onto surface; refrigerate at least 4 hours or up to overnight.
• Meanwhile, whisk together flour, espresso, and salt in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Turn out dough onto a sheet of plastic wrap, shape into a disk and tightly wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll out between sheets of parchment until 1/8 inch thick. Using a 2-inch cookie cutter, cut out rounds; transfer to parchment-lined baking sheets about 1/2 inch apart. Reroll scraps to cut out more cookies. Freeze 10 minutes.
• Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks to cool completely.
• Meanwhile, whisk the chilled heavy cream mixture until soft peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 2 teaspoons on bottoms of half the cookies; sandwich with remaining cookies. Drizzle melted dark chocolate over cookies in a crosshatch pattern, if desired. Cookies can be refrigerated in a single layer in an airtight container up to 1 day.

CAPPUCCINO CHOCOLATE-SWIRL CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
• Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS

Steps:

• Heat oven to 375°F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
• Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
• In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.

CAPPUCCINO CHIP COOKIES

Steps:

• Preheat oven to 375F degrees.
• Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
• Add butter, egg, and vanilla.
• Mix until all is blended.
• Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
• Bake for 12 to 15 minutes.
• Cool 5 minutes on baking sheet.
• Remove to racks to finish cooling.

CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.

CAPPUCCINO CRUNCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled).
• Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside.
• With an electric mixer, beat butter and both sugars until fluffy.
• Beat eggs in one at a time, beating well after each addition.
• Mix in dissolved and cooled coffee, extracts and orange zest.
• Gradually mix in flour mixture.
• Once flour is blended in, stir in chips and toffee bits.
• Transfer batter to prepared pan and spread evenly.
• Bake 25-35 minutes, or until golden brown.
• Cool in pan on wire rack before cutting into bars.