Best Coffee Pecan Crunch Bars Wcoffee Icing Recipes

COFFEE CRUNCH BARS

Steps:

• Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
• Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
• Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
• Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.

COFFEE PECAN CRUNCH BARS W/COFFEE ICING

Steps:

• Preheat oven to 325°F.
• Generously grease a 9x13-inch baking pan or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, ground espresso beans, baking powder, and salt -- set aside.
• In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy.
• Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated.
• Turn out the mixture into the pan, spreading to the edges.
• Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
• Stir in enough warm water, a little at a time, to yield a slightly runny icing.
• Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly.
• Let stand until completely cooled and the icing is completely set.about 1 hour.
• Using a large sharp knife cut into 24 bars, wipe knife clean between cuts.
• Store in an airtight container for up to 1 week or freeze up to 1 month.
• If freezing, leave the slab whole, then cut into bars when partially thawed.

TOFFEE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

COFFEE ICING

Steps:

• Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.