Best Cappuccino Bars Recipes

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CAPPUCCINO CHOCOLATE-SWIRL CHEESECAKE BARS



Cappuccino Chocolate-Swirl Cheesecake Bars image

Hypnotize guest with Cappuccino Chocolate-Swirl Cheesecake Bars. You don't have to love mochas to love these Cappuccino Chocolate-Swirl Cheesecake Bars.

Provided by My Food and Family

Categories     Dairy

Time 5h55m

Yield 16 servings

Number Of Ingredients 10

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
3 Tbsp. butter, melted
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled

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.

Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8405 g, Sugar 0 g, Protein 6 g

CAPPUCCINO BARS



Cappuccino Bars image

This frozen cappuccino-style dessert looks like it takes hours to make. In fact, it only takes 20 minutes to get it ready for the freezer.

Provided by My Food and Family

Categories     Recipes

Time 3h20m

Yield 32 servings

Number Of Ingredients 8

15 graham crackers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3-1/2 cups cold milk, divided
3 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 oz. BAKER'S Semi-Sweet Chocolate, grated

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.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CAPPUCCINO NANAIMO BARS



Cappuccino Nanaimo Bars image

Nanaimo Bars are a British Columbian classic, and this recipe is by Anna Olson as featured on her Sugar-program on Food Network Canada.

Provided by kolibri

Categories     Bar Cookie

Time 1h30m

Yield 64 mini-bars

Number Of Ingredients 16

1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate cookie crumbs
1 cup unsweetened coconut, grated
1/2 cup walnuts, toasted and chopped
1/3 cup unsalted butter, room temperature
1 1/2 tablespoons custard powder
1/4 cup milk
2 teaspoons instant coffee powder
2 teaspoons vanilla
3 cups icing sugar, sifted
8 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter

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.

Nutrition Facts : Calories 126.2, Fat 9.2, SaturatedFat 5.8, Cholesterol 14.1, Sodium 22.6, Carbohydrate 11.9, Fiber 1.4, Sugar 6.6, Protein 1.4

CAPPUCCINO CHEESECAKE BARS



Cappuccino Cheesecake Bars image

Provided by Bon Appétit Test Kitchen

Categories     Coffee     Milk/Cream     Dessert     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 15

Number Of Ingredients 8

9 whole graham crackers, broken up
1/4 cup plus 2/3 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, diced
6 1/2 teaspoons instant espresso powder, divided
1 tablespoon plus 1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 large egg

Steps:

  • Preheat oven to 350°F. Butter 11 x 7 x 1 1/2- inch metal baking pan. Grind graham crackers with 1/4 cup sugar in processor to small crumbs. Add 1/4 cup butter and 1 1/2 teaspoons espresso powder. Blend until crumbs are moist and stick together. Transfer 1/2 cup crumb mixture to pie dish for crumb topping. Press remaining mixture onto bottom of prepared metal baking pan. Bake crumbs in pan and pie dish until golden, 10 minutes. Cool 10 minutes. Maintain oven temperature.
  • Meanwhile, stir remaining 5 teaspoons espresso powder, 1 tablespoon cream, and vanilla in small bowl until coffee dissolves. Beat cream cheese in large bowl until smooth. Add 2/3 cup sugar and beat to blend. Beat in coffee mixture, then egg.
  • Spread filling evenly over crust in metal baking pan. Bake until set, about 25 minutes. Chill uncovered until cold and firm, at least 2 hours and up to 1 day.
  • Beat 1 cup cream in medium bowl until firm peaks form. Cut cheesecake lengthwise into 3 strips; cut each strip into 5 bars. Transfer bars to platter. Dollop whipped cream atop each bar. Sprinkle with crisp crumb mixture from pie dish.

FROZEN CAPPUCCINO BARS



Frozen Cappuccino Bars image

A co-worker brought this in for my birthday and I had to get the recipe from him because it was delicious! I'm not a coffee drinker so the amount of coffee flavor was perfect for me, but you may want to add more...so feel free to do so! Cooking time is freezing time.

Provided by flower7

Categories     Frozen Desserts

Time 3h20m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 (13 ounce) box whole graham crackers (may not use all)
16 ounces cream cheese, softened
3 1/2 cups cold milk
3 (3 1/2 ounce) packages instant chocolate pudding mix
1 tablespoon instant coffee
1/4 teaspoon ground cinnamon
8 ounces whipped topping, thawed
chocolate sprinkles or grated semisweet chocolate bar

Steps:

  • Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary.
  • Beat cream cheese in a large bowl with an electric mixer on low speed until smooth.
  • Beat in 1 cup of the milk.
  • Add remaining milk, pudding mixes, instant coffee and cinnamon.
  • Beat 1 to 2 minutes or until well blended (mixture will be thick).
  • Gently stir in 2 cups of whipped topping.
  • Spread 1/2 of the pudding mixture over the crackers in pan.
  • Arrange more crackers over the pudding or cover the pudding with crushed graham crackers.
  • Top with remaining pudding mixture.
  • Cover with remaining whipped topping.
  • Sprinkle with grated chocolate or sprinkles.
  • Freeze 3 hours or overnight. Let sit out of freezer for 20-30 minutes before serving.

Nutrition Facts : Calories 451, Fat 23.6, SaturatedFat 12.4, Cholesterol 66.8, Sodium 683.3, Carbohydrate 52.9, Fiber 1.8, Sugar 29.2, Protein 8

TOASTED ALMOND-CAPPUCCINO-OATMEAL BARS



Toasted Almond-Cappuccino-Oatmeal Bars image

Try these almond and cappuccino flavored bars using Betty Crocker oatmeal chocolate chip cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 24

Number Of Ingredients 8

2 pouches (1 lb 1.5 oz each) Betty Crocker™ oatmeal chocolate chip cookie mix
Butter and eggs called for on cookie mix pouches
1/2 cup cappuccino international instant coffee mix (dry)
1 tablespoon water
2 to 3 tablespoons water
1/4 cup cappuccino international instant coffee mix (dry)
3/4 cup powdered sugar
1/2 cup sliced almonds, toasted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, stir together filling ingredients until dough forms. Gently press dough in bottom of pan, using floured fingers. Bake 27 to 30 minutes or until deep golden brown. Cool completely, about 1 hour.
  • In small microwavable bowl, mix 2 tablespoons water and 2 tablespoons of the cappuccino mix. Microwave on High 15 to 20 seconds or until cappuccino mix is dissolved. Stir in powdered sugar until well blended; if necessary, stir in remaining 1 tablespoon water.
  • In another small bowl, mix almonds and remaining 2 tablespoons cappuccino mix. Drizzle glaze over bars; sprinkle with almond mixture. Let stand 30 minutes until glaze is set. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 240 mg, Sugar 24 g, TransFat 0 g

CAPPUCCINO CRUNCH BARS



Cappuccino Crunch Bars image

These are something a little different for a non-specific sweet craving. I made a couple of minor alterations, but the original recipe was Edwina Gadsby's submission to Home-Tested Cookie Recipes. I found that they are better a day or two after you make them.

Provided by Muffin Goddess

Categories     Bar Cookie

Time 50m

Yield 30 bars

Number Of Ingredients 15

1 3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons instant coffee or 2 teaspoons espresso powder, dissolved in
1 tablespoon hot water, and cooled to room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon freshly grated orange zest
1 cup white chocolate chips
1 cup toffee pieces

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.

Nutrition Facts : Calories 172.1, Fat 8.3, SaturatedFat 5.1, Cholesterol 29.9, Sodium 186.7, Carbohydrate 23.2, Fiber 0.3, Sugar 17.4, Protein 1.6

CAPPUCCINO NANAIMO BARS



Cappuccino Nanaimo Bars image

These are even better than store-bought! If you love coffee you will love these bars --- if you do not have any custard powder you can use the same amount of instant vanilla pudding powder but the custard powder is better --- all amount may be doubled for a 13 x 9-inch pan if desired :)

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 35m

Yield 16 serving(s)

Number Of Ingredients 16

1/2 cup butter, melted
1/3 cup sugar (add in more sugar for a sweeter crust)
5 tablespoons sifted unsweetened cocoa powder
1 large egg
1 1/2 cups chocolate wafer crumbs
1 cup finely shredded coconut
1/2 cup finely chopped walnuts
1/3 cup butter, room temperature
1/4 cup custard powder (or use 1/4 cup of instant vanilla pudding powder)
1/4 cup half-and-half cream
2 teaspoons instant coffee granules (for stronger flavor add in 1/2 to 1 teaspoon more)
2 teaspoons vanilla
2 1/2 cups icing sugar, sifted (more if needed)
6 (1 ounce) semi-sweet chocolate baking squares
1/4 cup butter
1 tablespoon whipping cream

Steps:

  • Set oven to 350 degrees F.
  • Butter an 8 x 8-inch baking dish.
  • For the crust; in a bowl stir the melted butter with sugar.
  • Add in sifted cocoa powder; blend well to combine.
  • Add/mix in egg and vanilla.
  • Add in the cookie crumbs, coconut and chopped walnuts; mix with a wooden spoon until well combined.
  • Transfer/press the mixture to the prepared baking dish then spread out evenly.
  • Bake for about about 8 minutes.
  • Cool to room temperature then refrigerate for 30 minutes, or until completely cold.
  • For the filling; in a bowl beat butter with custard powder until smooth.
  • In a small saucepan heat the half and half with coffee granules; stirring until the granules are just dissolved (do not heat until hot) cool to room temperature.
  • When the mixture is cool transfer to a mixing bowl; add in 2 cups icing suger to start; beat until smooth and fluffy adding in more icing sugar a tablespoon at a time until you reach a desired consistancy.
  • Spread over the cool crust.
  • Chill while preparing the chocolate topping.
  • For the topping in the microwave using a microwave-safe bowl melt the chocolate with butter removing and stirring until smooth.
  • Add in the whipping cream; stir until completely incorporated with the chocolate; quickly spread over the filling.
  • Chill for about 1 hour (remove after about 20 minutes of chilling or until the chocolate topping is semi-firm but not hard, and cut into squares, this will prevent the chocolate topping from cracking while slicing) place the sliced bars back in the fridge to continue chilling.
  • Cut into about 1-inch squares or as desired.

Nutrition Facts : Calories 373.3, Fat 24.3, SaturatedFat 14.2, Cholesterol 49.1, Sodium 159.6, Carbohydrate 40.2, Fiber 2.7, Sugar 32, Protein 3.1

FROZEN CAPPUCCINO BARS



Frozen Cappuccino Bars image

How to make Frozen Cappuccino Bars

Provided by @MakeItYours

Number Of Ingredients 8

1 (13 ounce) whole graham crackers (may not use all)
16 ounces cream cheese, softened
3 1/2 cups cold milk
3 (3 1/2 ounce) instant chocolate pudding mix
1 tablespoon instant coffee
1/4 teaspoon ground cinnamon
8 ounces whipped topping, thawed
chocolate sprinkles or grated semisweet chocolate bar

Steps:

  • Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary.
  • Beat cream cheese in a large bowl with an electric mixer on low speed until smooth.
  • Beat in 1 cup of the milk.
  • Add remaining milk, pudding mixes, instant coffee and cinnamon.
  • Beat 1 to 2 minutes or until well blended (mixture will be thick).
  • Gently stir in 2 cups of whipped topping.
  • Spread 1/2 of the pudding mixture over the crackers in pan.
  • Arrange more crackers over the pudding or cover the pudding with crushed graham crackers.
  • Top with remaining pudding mixture.
  • Cover with remaining whipped topping.
  • Sprinkle with grated chocolate or sprinkles.
  • Freeze 3 hours or overnight. Let sit out of freezer for 20-30 minutes before serving.

CAPPUCCINO BARS



Cappuccino Bars image

Homemade bars are in the oven in minutes when you get a jump-start using Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 32

Number Of Ingredients 12

1 1/2 cups Original Bisquick™ mix
1 cup packed brown sugar
1/2 cup raisins
1/4 cup chopped nuts
1/2 cup water
2 tablespoons instant coffee granules or crystals
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1 egg
1 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons cold brewed coffee or milk

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.

Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 12 g, TransFat 0 g

GLAZED CAPPUCCINO BARS



Glazed Cappuccino Bars image

A simple yet delicious treat to enjoy with a cup of fresh brewed hot coffee. It's like a fresh cup of cappuccino, but in cookie form. I've made these a few times, and everyone seems to enjoy them the most when I've used really strong brewed coffee. So for this recipe, I brew a small pot of fresh espresso or strong coffee from...

Provided by Vickie Parks

Categories     Cookies

Time 40m

Number Of Ingredients 15

COOKIE BASE
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup white granulated sugar
2 Tbsp strong coffee, freshly brewed but cooled
2 tsp vanilla extract
2 large eggs
GLAZE
1/2 cup confectioners' sugar (powdered sugar)
1/4 tsp vanilla extract
1 to 2 Tbsp strong brewed coffee, cooled (or milk)

Steps:

  • 1. Heat oven to 350°F. Lightly grease and flour bottom and sides of 9x13-inch baking pan. Shake out excess flour; set baking pan aside.
  • 2. In a large mixing bowl, combine flour, baking soda, salt and cinnamon; set aside.
  • 3. Beat together the butter and both sugars at medium speed for about 2 minutes or until fluffy and smooth. Beat in the cooled coffee and vanilla. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add the flour mixture, and beat until well blended. It should be thick, like cookie dough.
  • 4. Spread cookie dough in an even layer in the prepared baking pan. Bake 30 to 35 minutes or until lightly browned on the surface. Remove from oven and let cool completely or at least 20 minutes.
  • 5. FOR THE GLAZE: In a small bowl, mix powdered sugar, vanilla and 1 tablespoon cold coffee until icing is smooth and thin enough to drizzle. If glaze is too thick, add more cold coffee, 1 tablespoon at a time, and continue stirring until you reach the right consistency. In a random pattern, drizzle glaze from a teaspoon over the surface of the cooled cookie base. Set the pan aside for about 10 to 15 minutes to let the glaze harden a bit. To get 24 bars, cut 6 vertical rows and 4 horizontal rows.

HEAVENLY CAPPUCCINO PRALINE BARS



Heavenly Cappuccino Praline Bars image

Cappuccino lovers, here's a sweet way to get your java. Rich layered bar cookies are super easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 32

Number Of Ingredients 14

1 teaspoon instant espresso coffee granules
2 teaspoons very hot water
1/2 cup butter or margarine, softened
3/4 cup sugar
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup toffee bits (not chocolate covered)
1 tablespoon instant espresso coffee granules
1 tablespoon very hot water
2/3 cup sweetened condensed milk (not evaporated)
1 cup sugar
3 eggs
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour. In small bowl, dissolve 1 teaspoon espresso in 2 teaspoons hot water. Add butter and 3/4 cup sugar; beat with electric mixer on medium speed until fluffy. On low speed, beat in 1 1/4 cups flour until blended. Press in pan.
  • Sprinkle 1/2 cup of the toffee bits evenly over crust; press in slightly. Bake 15 to 17 minutes or until edges are light golden brown.
  • In medium bowl, dissolve 1 tablespoon espresso in 1 tablespoon hot water. Add milk, 1 cup sugar and the eggs with electric mixer on medium speed until well blended. Stir in 2 tablespoons flour, the baking powder and salt. Pour over hot crust; spread evenly.
  • Bake 28 to 33 minutes or until set. Immediately sprinkle with remaining 1/4 cup toffee bits. Cool completely in pan on cooling rack, about 1 hour. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 17 g, TransFat 0 g

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