Best CafÉ Au Lait Bars Recipes

COFFEE & CHICORY BLEND & CAFE AU LAIT RECIPE

Coffee & Chicory Blend & Cafe au Lait Recipe image

Provided by Laura Fuentes - SuperGlueMom

Number Of Ingredients 2

Ingredients

3/4 cup ground French Roast coffee beans
1/4 cup ground chicory

Steps:

In a medium sized bowl mix the ground coffee and ground chicory.
Store in a sealed container.

CAFE AU LAIT BARS W/CNNAMON COCOA GLAZE

CAFE AU LAIT BARS W/CNNAMON COCOA GLAZE image

I love bars and squares! This is a dessert that was brought to a beach party by a friend, and it was wonderful!!! She really gave me a difficult time in relinquishing the recipe to me. If you love coffee, you will probably love this recipe. The photo is not mine, but it looks exactly like the one at our beach party.

Provided by Jo Anne Sugimoto

Categories Chocolate

Number Of Ingredients 14

Ingredients

3 eggs
1 1/2 c sugar
2 tsp vanilla extract
3/4 c butter, melted
2 c flour
1/2 tsp kosher salt
2 Tbsp instant espresso powder
1/4 c heavy cream
GLAZE:
1 c powdered sugar
1 tsp cinnamon
4 tsp cocoa powder
1/4 tsp kosher salt
5 Tbsp cream or milk

Steps:

1. Preheat oven to 325 degrees. Lightly grease a 9x13-inch pan.
2. In a large mixing bowl, beat the eggs until light-colored and thick.
3. Add the sugar, beating until glossy and stiff.
4. Add the vanilla and the melted butter, beating to combine, then stir in the flour and the salt.
5. Set aside 1 1/2 cups of the batter. In a small bowl, combine the instant espresso powder and the heavy cream and then add to the remaining batter.
6. Spread the coffee batter in the prepared pan and then spoon the reserved batter over the top.
7. With a butter knife, swirl the two batters to marble them.
8. Bake for 30 minutes or until the sides have barely pulled away from the pan.
9. Remove from the oven and onto a wire rack to cool completely.
10. GLAZE:
11. Combine the powdered sugar, cinnamon, cocoa powder and salt.
12. Gradually add the cream and whisk until there are no lumps remaining.
13. Spread over the top of the bars and allow the glaze to set before cutting into bars.

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