Best Glazed Cappuccino Bars Recipes

CAPPUCCINO BARS

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.

50 BAR COOKIES RECIPE - (4.3/5)

Steps:

• Bar Cookie Basics Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Preheat the oven to 350 degrees F (unless making no-bake bars, Nos. 44 through 50). Prepare your batter or dough. Spread in the prepared pan or press in using damp or oiled fingers. Bake as directed, then transfer to a rack and let cool completely in the pan. 1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined. Stir in one 12-ounce bag chocolate chips. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. 2. M&M Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with 1 1/2 cups M&M's and 1 cup mini chocolate chips. 3. White Chocolate-Macadamia Nut Bars Make Chocolate Chip Cookie Bars (No. 1), using 1 tablespoon vanilla and replacing the chocolate chips with 1 cup each white chocolate chips and crushed salted macadamia nuts. 4. Glazed Cappuccino Bars Make Chocolate Chip Cookie Bars (No. 1), adding 2 tablespoons instant espresso powder with the butter. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth; drizzle over the cooled bars. 5. Maple-Cinnamon Bars Make Chocolate Chip Cookie Bars (No. 1), replacing 1/2 cup of the brown sugar with pure maple syrup. Add 1/4 teaspoon maple extract with the vanilla and replace the chocolate chips with one 10-ounce bag cinnamon baking chips. 6. Banana-Chocolate Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1 mashed large overripe banana with the eggs; omit the baking soda and chocolate chips. Dollop 1/2 cup chocolate-hazelnut spread onto the batter in the pan and swirl. Bake 30 to 35 minutes. 7. Chocolate-Mint Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with crushed chocolate-mint sandwich cookies. 8. Cherry-Chocolate Chunk Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1/4 teaspoon almond extract with the vanilla and replacing the chocolate chips with 1 1/4 cups each chocolate chunks and chopped dried cherries. 9. Sugar Cookie Bars Melt 2 sticks butter; let cool slightly. Whisk in 1 1/2 cups sugar, 3 eggs and 1 tablespoon vanilla. Stir in 2 cups flour and 1/4 teaspoon salt. Bake until the edges are set but the center is soft, about 25 minutes. 10. Birthday Cake Bars Make Sugar Cookie Bars (No. 9); fold 1/2 cup rainbow sprinkles into the batter before baking. Spread vanilla frosting over the cooled bars; top with more sprinkles. 11. Snickerdoodle Bars Make Sugar Cookie Bars (No. 9), adding 1 1/2 teaspoons cream of tartar with the flour. Sprinkle with 1/4 cup cinnamon sugar before baking. 12. Apple Pie Bars Saute 2 diced peeled Golden Delicious apples in 1/2 stick butter with 1 tablespoon sugar and 1 teaspoon apple pie spice until softened. Make Sugar Cookie Bars (No. 9), stirring the apples into the batter. Sprinkle with coarse sugar before baking. 13. Chai Tea Bars Make Sugar Cookie Bars (No. 9), adding the contents of 2 chai tea bags with the flour. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot brewed chai tea and 1/2 teaspoon vanilla until smooth; drizzle over the cooled bars. 14. Ginger-Molasses Bars Make Sugar Cookie Bars (No. 9), using only 1/2 cup granulated sugar and adding 1/2 cup each light brown sugar and molasses; add 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking. 15. Oatmeal-Raisin Cookie Bars Pulse 2 sticks softened butter with 3/4 cup each granulated sugar and brown sugar in a food processor until combined. Add 2 1/2 cups rolled oats, 1 1/2 cups flour and 1 teaspoon each baking powder and salt; pulse to combine. Add 2 cups raisins, 2 eggs and 2 teaspoons vanilla; pulse until large clumps form. Bake until the edges are set but the center is soft, about 35 minutes. 16. Oatmeal-Fig Bars Make Oatmeal-Raisin Cookie Bars (No. 15), replacing 3/4 cup of the all-purpose flour with whole-wheat flour and the raisins with chopped dried figs. 17. Oatmeal Shortbread Bars Mix 2 cups flour with 1 1/2 cups rolled oats, 1 cup confectioners' sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Work in 3 sticks softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes. 18. Linzer Shortbread Bars Make Oatmeal Shortbread Bars (No. 17), replacing the oats with 3/4 cup almond flour and using only 2 sticks butter. Press two-thirds of the dough into the prepared pan; spread with 1 1/4 cups seedless jam and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes. 19. Pumpkin Spice Bars Make Oatmeal Shortbread Bars (No. 17), using 2 1/2 cups flour and adding 1 1/2 teaspoons pumpkin pie spice with the flour. Press three-quarters of the dough into the prepared pan; spread with 1 1/2 cups pumpkin butter and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes. 20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with 1/4 cup granulated sugar and 1 1/2 sticks melted butter. Press into the prepared pan; bake 10 minutes. Let cool completely. Whisk 1 cup light corn syrup with 1/2 cup brown sugar, 1/2 stick melted butter, 3 eggs, 1 teaspoon vanilla and a pinch of salt; pour over the crust and top with 2 cups roughly chopped pecans. Bake until the edges are set but the center is still loose, 25 to 30 minutes. Let cool, then chill until set. 21. Cheesecake Bars Mix 3 cups finely ground graham crackers with 1/4 cup sugar and 1 1/2 sticks melted butter. Press into the prepared pan; bake 10 minutes. Let cool completely. Beat 24 ounces softened cream cheese with 1 cup sugar until smooth. Beat in 2 eggs, 1/4 cup sour cream and 1 teaspoon vanilla. Spread over the crust; bake until the edges are set but the center is still loose, about 30 minutes. Let cool, then chill until set. 22. Strawberry Cheesecake Bars Make Cheesecake Bars (No. 21), using chocolate graham crackers for the crust. Swirl 1/3 cup warmed strawberry jam into the batter in the pan before baking. 23. Key Lime Cheesecake Bars Bake the crust for Cheesecake Bars (No. 21). For the filling, beat 8 ounces softened cream cheese with 2 eggs until smooth. Beat in one 14-ounce can sweetened condensed milk and 2/3 cup Key lime juice. Bake only 25 minutes. 24. Lemon Bars Mix 2 cups flour with 3/4 cup confectioners' sugar and a pinch of salt; work in 2 sticks softened butter with your fingers until large clumps form. Press into the prepared pan; bake until lightly browned, 20 to 25 minutes. Let cool 5 minutes. Whisk 5 eggs with 1 1/2 cups sugar, 1 cup lemon juice and 1/3 cup flour until smooth; pour over the crust. Bake until set, 20 to 25 minutes. Dust the cooled bars with confectioners' sugar. 25. Lavender Lemon Bars Make Lemon Bars (No. 24), adding 1 teaspoon each grated lemon zest and ground dried lavender with the flour for the crust. 26. Red Currant Lemon Bars Make Lemon Bars (No. 24), adding 1/2 cup warmed red currant jelly with the eggs. 27. Orange Bars Make Lemon Bars (No. 24), using only 2 tablespoons lemon juice and adding 1 cup orange juice and 2 teaspoons vanilla with the eggs. 28. Classic Brownies Melt 2 sticks butter with 4 ounces chopped semisweet chocolate; let cool slightly. Stir in 2 cups sugar and 4 eggs. Whisk in 1 1/2 cups flour, 1/3 cup unsweetened cocoa powder and 1/2 teaspoon salt. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. 29. Coconut Brownies Whisk 3 egg whites with 1/2 cup sugar and 1/2 teaspoon salt; fold in one 7-ounce bag shredded sweetened coconut. Make Classic Brownies (No. 28); sprinkle the coconut mixture over the batter in the pan. Bake until lightly browned, about 1 hour. 30. Chocolate-Hazelnut Brownies Make Classic Brownies (No. 28); stir 3/4 cup crushed hazelnuts into the batter before baking. For the frosting, beat 1 cup chocolate-hazelnut spread with 1/2 stick softened butter and 2 tablespoons milk; spread over the cooled brownies. Top with hazelnuts. 31. Peanut Butter Cup Brownies Make Classic Brownies (No. 28); press 16 chocolate-peanut butter cups into the batter in the pan before baking. 32. Health Nut Brownies Make Classic Brownies (No. 28), replacing 1 stick butter with 1/2 cup coconut oil and the cocoa powder with chocolate protein powder. Stir 1/4 cup each chia seeds and chopped walnuts into the batter before baking. 33. Marble Brownies Beat 12 ounces softened cream cheese, 1/3 cup sugar and 1 egg until smooth. Make Classic Brownies (No. 28); swirl the cream cheese mixture into the batter in the pan. Bake 35 to 40 minutes. 34. Classic Blondies Melt 2 sticks butter; let cool slightly. Whisk in 2 cups light brown sugar, 2 eggs and 1 tablespoon vanilla. Stir in 2 1/2 cups flour and 1/4 teaspoon each baking soda and salt. Fold in 1 1/2 cups butterscotch chips. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. 35. Butterscotch Pretzel Bars Make Classic Blondies (No. 34); swirl 1/2 cup butterscotch caramel sauce into the batter in the pan, then sprinkle with 1 cup broken pretzel sticks before baking. 36. Blueberry Coffee Cake Bars Mix 1 cup each flour and light brown sugar, 1/2 cup rolled oats and 1/4 teaspoon salt; cut in 1 stick cold cubed butter with a fork until large clumps form. Make Classic Blondies (No. 34), adding 1/2 teaspoon cinnamon with the flour; replace the butterscotch chips with blueberries. Top the batter in the pan with the crumb mixture, then bake until the edges are set and the center is firm, about 40 minutes. Dust the cooled bars with confectioners' sugar. 37. Triple-Decker Bars Make Classic Brownie batter (No. 28) and Classic Blondie batter (No. 34). Spread the brownie batter in the prepared pan; press chocolate sandwich cookies into the top. Spread the blondie batter over the cookies. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. 38. Gluten-Free Peanut Butter-Chocolate Bars Beat 3 cups creamy peanut butter with 2 cups sugar, 3 eggs, 2 teaspoons vanilla and 1 teaspoon salt until smooth. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Pour 1/2 cup warmed heavy cream over 6 ounces chopped semisweet chocolate, 1 tablespoon butter and a pinch of salt; whisk until smooth. Spread over the cooled bars. Chill until set. 39. Everything Bars Mix 2 cups each crushed plain potato chips and salted peanuts with 1 cup each shredded sweetened coconut, chocolate chips, raisins and toffee bits. Gently press into the prepared pan; top with one 14-ounce can sweetened condensed milk. Bake until bubbling around the edges, about 30 minutes. Let cool, then chill until set. 40. Tropical Bars Mix 2 cups finely ground graham crackers with 1 stick melted butter. Press into the prepared pan and top with 1 1/2 cups each chopped salted macadamia nuts and unsweetened coconut flakes and 1 cup each chopped dried pineapple and white chocolate chips. Top with one 14-ounce can sweetened condensed milk mixed with 1/2 cup cream of coconut. Bake until bubbling around the edges, 30 to 35 minutes. 41. Honey Granola Bars Toast 3 cups rolled oats, 1 cup sliced almonds and 1/2 cup salted sunflower seeds on a rimmed baking sheet at 350 degrees F, 10 minutes. Melt 6 tablespoons butter with 1/3 cup brown sugar, 1/2 cup honey, 2 teaspoons vanilla and 1 teaspoon salt until the sugar is dissolved. Stir in the oat mixture and 1 cup chopped assorted dried fruit. Bake until lightly browned, about 20 minutes. 42. Triple-Berry Granola Bars Make Honey Granola Bars (No. 41), omitting the almonds and using 2/3 cup each dried blueberries, dried cranberries and chopped dried strawberries for the assorted fruit. 43. Trail Mix Granola Bars Make Honey Granola Bars (No. 41), replacing the almonds with salted peanuts and the dried fruit with 1/2 cup each raisins and mini M&M's. 44. No-Bake Date-Nut Bars Soak 5 cups pitted dates in hot water, 10 minutes; drain. Toss with 2 cups each salted cashews and almonds, 1 cup each golden raisins and unsweetened shredded coconut, and 2 teaspoons grated lemon zest. Working in batches, pulse in a food processor until coarsely ground. Press into the prepared pan; press 1/4 cup more coconut into the top. Chill until set. 45. No-Bake Apricot-Pistachio Bars Make No-Bake Date-Nut Bars (No. 44), replacing the cashews with pistachios and the coconut with chopped dried apricots. Add 1/2 teaspoon each ground cardamom and grated orange zest to the food processor; omit the coconut topping. 46. No-Bake Cereal Bars Melt 6 tablespoons butter with one 10-ounce bag mini marshmallows in a large pot, stirring, until smooth. Gently stir in 1/2 cup almond butter, 1 tablespoon honey, 1 teaspoon vanilla and 1/2 teaspoon salt. Stir in 8 cups assorted cereal and 1 cup salted almonds. Press into the prepared pan and let cool. 47. No-Bake Salted Caramel Cereal Bars Make No-Bake Cereal Bars (No. 46), replacing the almond butter and honey with 1/2 cup jarred dulce de leche; use 3/4 teaspoon salt. Use 9 cups assorted cereal and omit the almonds. Sprinkle with flaky sea salt. 48. No-Bake Fruity Cereal Bars Make No-Bake Cereal Bars (No. 46), omitting the almond butter. Replace the assorted cereal with crispy rice cereal and the almonds with 3/4 cup each crushed freeze-dried raspberries and freeze-dried bananas. 49. No-Bake Chocolate-Peanut Butter Cereal Bars Melt 1/2 stick butter with one 10-ounce bag mini marshmallows and 1/2 cup creamy peanut butter in a large pot, stirring, until smooth. Stir in 8 cups chocolate crispy rice cereal, then 1/2 cup mini chocolate chips. Press into the prepared pan and let cool. 50. No-Bake S'mores Cookie Dough Bars Beat 1 stick softened butter with 1 cup light brown sugar and 1 teaspoon vanilla with a mixer on medium-high speed until fluffy. Reduce the speed to low. Add 2 cups finely ground graham crackers and 1 cup flour; beat until combined. Beat in one 14-ounce can sweetened condensed milk. Stir in 1 cup each milk chocolate chips and mini marshmallows. Press into the prepared pan and chill until set.

CAPPUCCINO NANAIMO BARS

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.

COFFEE BARS WITH COFFEE GLAZE

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.

CINNAMON COFFEE BARS BETTY CROCKER 1957, OLDIE BUT GOODIE!

Steps:

• Pre-heat oven to 350 degrees.
• Cream together shortening or butter, brown sugar and egg, then stir in coffee.
• Stir in flour, baking powder, baking soda, salt and cinnamon.
• Blend in raisins and walnuts.
• Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.
• Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.

BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS

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.

CAPPUCCINO CRUNCH BARS

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.

GLAZED CAPPUCCINO BARS

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.