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
RAISIN CINNAMON BARS
I've been making these simple iced bars for more than 40 years. They're easy to prepare for dessert or as a sweet treat with a cup of coffee. -Jean Morgan of Roscoe, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen, 18 servings, 1 per serving.
Number Of Ingredients 15
Steps:
- In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans., Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile for icing, in a small bowl, combine the confectioners' sugar, vanilla and enough water to achieve spreading consistency. Spread over warm bars.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 2g protein.
TERRIFIC TOFFEE BARS
These shortbread bars are really easy and have a great toffee taste!
Provided by Hannah Bushong
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
- Bake in preheated oven until crust is light brown, 25 to 30 minutes.
- Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 10.2 g, Cholesterol 14.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3 g, Sodium 40.9 mg, Sugar 5.9 g
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 NUT BARS
My mother gave me this recipe a long time ago. She has been making it forever. I believe she told me she got it off the back of a coffee jar. :) I usually double it and put in 9x9 to make thicker bars (longer cooking time so be sure to check it).
Provided by SweetsLady
Categories Bar Cookie
Time 40m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve coffee in hot water; set aside. Put butter and sugars in mixing bowl and combine. Stir in egg and vanilla.
- Sift in flour, baking powder, salt, and baking soda alternately with coffee.
- Spread evenly into 8x8 pan. Bake at 350 for 25-30 minutes or until done.
- Cool in pan then dust with powdered sugar. (I like to cover my pans not long after coming out of oven to keep the moisture in for chewiness). :).
SWEET AND SALTY DOUBLE NUT TOFFEE BROWNIE BARS
Steps:
- Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
- In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
- Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.
TOFFEE NUT BARS, A VINTAGE RECIPE
A great bar cookie recipe, not gooey or chewy. There is a chopped nut base, then a crumb layer, then a thin spongy spicy cake-y layer. The amounts of spices can be adjusted to your taste. These work pretty well for me. From the archives in my collection. My daughter requested these, reminding me that I used to make them a lot. Things do get mislaid, though. And/or forgotten. Naaahhhh, who forgets anything at my age?!
Provided by Jezski
Categories Bar Cookie
Time 45m
Yield 36-40 cookie bars, 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together as for pie crust: the sugar, brown sugar, flour and butter.
- Sprinkle bottom of 11 x 15 pan ungreased with 1 cup chopped nuts, then with 2 cups of above mixture.
- Beat together the remaining ingredients.
- Stir into flour mix. Pour over mix in pan, spreading gently and evenly.
- Bake in a 350 oven 35-40 minute.
- Cut into as many bars as desired.
Nutrition Facts : Calories 369.2, Fat 8, SaturatedFat 1.3, Cholesterol 19.6, Sodium 430.2, Carbohydrate 70.1, Fiber 2, Sugar 47.9, Protein 6.4
MOCHA BARS
"I get a lot of requests for these moist bars when we make box lunches for church meetings," reports Flossie Alers of Clinton, Maryland. "Chocolate chips make a sweet topping."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.
Nutrition Facts : Calories 191 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 111mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
RUSTIC NUT BARS
Categories Dessert Bake Christmas Almond Cashew Pistachio Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64 bars
Number Of Ingredients 19
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 13- by 9-inch baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
- Whisk together flour, sugar, baking powder, and salt, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with pea-size butter lumps. Add egg and stir with a fork (or pulse) until a ball begins to form.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper.
- Press dough evenly onto bottom (but not up sides) of baking pan and bake until edges are golden and begin to pull away from sides of pan, 15 to 25 minutes. Cool in pan on a rack, about 40 minutes.
- Make topping:
- Reduce oven temperature to 350°F. Toast almonds and hazelnuts on separate sides of a shallow baking pan until fragrant and golden on the inside, 8 to 10 minutes. Rub hazelnuts in a kitchen towel to remove any loose skins (some skins may remain).
- Increase oven temperature to 375°F.
- Bring honey, brown sugar, and salt to a boil in a 3- to 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until coated.
- Spread mixture evenly over crust and bake until topping is caramelized and bubbling, 15 to 25 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 64 bars. Peel bars from foil.
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.
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