COFFEE BARS
Cut into large or small bars.
Provided by Rosina
Categories Desserts Cookies Bar Cookie Recipes
Yield 36
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
- Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
- In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
- Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
- To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
- Frost the bars with the icing.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 23.8 g, Cholesterol 9.5 mg, Fat 3.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 44.9 mg, Sugar 19.2 g
COFFEE GLAZE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat.
BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS
Make and share this Butterscotch-Glazed Coffee Shortbread Bars recipe from Food.com.
Provided by KathyP53
Categories Bar Cookie
Time 2h55m
Yield 40 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
- Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
- In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
- Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
- Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
- Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
- Bars can be stored in an airtight container for up to 1 week.
Nutrition Facts : Calories 94.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 20.4, Carbohydrate 10.1, Fiber 0.2, Sugar 4.4, Protein 0.8
CHEWY IRISH-COFFEE BLONDIES
Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors-ground coffee in the batter, whiskey in the sugar glaze. And you don't have to pull out the heavy stand mixer: A bowl and a wooden spoon will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
- Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
- Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.
CINNAMON COFFEE BARS
"I've made these bars for more than 40 years, and they're still a favorite," writes Marylou Crouch from Granite Falls, Washington. The recipe makes a small pan, so the two of you can enjoy a few and have some left to share.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 307 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 175mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON COFFEE BARS
This is a quick and easy bar. It has raisins and nuts in it. Great with a hot cup of coffee or even a cold glass of milk. My daughter likes them as an after school snack. Cut into bars and frost while still warm with confectioners' sugar glaze or let them cool and frost with cream cheese icing.
Provided by Debbie Borsick
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
- Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 90.6 mg, Sugar 13.5 g
COFFEE BARS WITH COFFEE GLAZE
This is a very simple to make bar cookie, goes great with a cup of coffee for breakfast or any other time of the day. My old neighbor, Aunt Lou, introduced me to this recipe about 40 years ago when I was a little girl. It's always been a favorite of mine because I've always LOVED coffee!!!
Provided by Chef53Kathy
Categories Bar Cookie
Time 35m
Yield 1 jelly roll pan, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream the margarine, brown sugar and eggs until light and fluffy.
- Sift the dry ingredients and add to above until incorporated.
- Slowly add the hot coffee.
- Pour batter into a greased and floured jelly roll pan and bake for 20 minutes at 350°.
- Remove from oven and top with the glaze while cake is still warm.
- To make glaze melt butter in a small saucepan and stir in the powdered sugar and coffee. Mixing with a wire whisk until smooth. Spread over the warm bars while the glaze is hot.
CHRIS' CHOCOLATE CHIP COFFEE BARS
I got this recipe from a friend in the early 70's, and have been making them for years... I don't like coffee, but I sure love these delicious bars! This is one of those recipes that everyone LOVES... A cross between a Chocolate Chip Cookie and a Congo Bar with a slight coffee flavor, and not cakey at all... VERY GOOD! Serving size depends how big or small you cut them.
Provided by Lindas Busy Kitchen
Categories Bar Cookie
Time 35m
Yield 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add coffee (not boiling).
- Add brown sugar; mix well.
- Add sifted flour and other dry ingredients.
- Add oil and vanilla; blend well.
- Pour onto a large ungreased cookie sheet.
- Sprinkle chocolate chips and walnuts on top of batter.
- Bake at 350°F, for 25-30 minutes.
- Cool and cut into squares.
CHOCOLATE CHIP COFFEE BAR
Chocolate chip coffee bar.
Provided by klg499
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
- Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 40 g, Cholesterol 15.5 mg, Fat 17.1 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 162.6 mg, Sugar 26.2 g
CINNAMON COFFEE BARS
Make and share this Cinnamon Coffee Bars recipe from Food.com.
Provided by PalatablePastime
Categories Bar Cookie
Time 30m
Yield 15 bars
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13 x 9 x 2 inch baking pan; set aside.
- In a large mixing bowl, beat together brown sugar, butter, and egg until blended.
- Mix together instant coffee with water until dissolved; stir into mixture in bowl.
- Sift together flour, baking powder, cinnamon, salt, and baking soda.
- Stir into bowl a little at a time, stirring, until batter is smooth.
- Fold in raisins and nuts.
- Spread batter in prepared baking pan and bake in preheated oven for 20-22 minutes or until top springs back when touched in center.
- Meanwhile, prepare glaze: mix powdered sugar, cinnamon, vanilla, in a small bowl, adding enough coffee to make a glaze of pouring consistency.
- When bars are removed from oven, drizzle them with glaze while warm, and allow to cool before cutting into serving pieces.
IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES
These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze. Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012.
Provided by Dans La Lune
Categories Bar Cookie
Time 45m
Yield 24 2 inch squares, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
- Whisk together flour, baking powder, and baking soda.
- Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
- Stir to combine.
- Stir in eggs and vanilla extract.
- Stir in flour mixture until just combined.
- Pour batter into pan, and sprinkle with almonds.
- Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
- Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
- Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar).
- Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
- Let glaze dry 1 hour.
- Cut blondies into 2 inch squares.
- Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.
Nutrition Facts : Calories 429.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 74.2, Sodium 283.6, Carbohydrate 60.4, Fiber 1, Sugar 43.2, Protein 4.2
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