Cinnamon Mocha Fudge Bars Cookie Mix Recipes

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CINNAMON-MOCHA FUDGE BARS



Cinnamon-Mocha Fudge Bars image

Indulge in a fudgy bar that's reminiscent of Mexican coffee complete with cinnamon.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 12

1 teaspoon instant coffee granules or crystals
2 tablespoons hot water
1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
1 egg
2 teaspoons instant coffee granules or crystals
1/4 cup hot water
3 cups powdered sugar
1/4 cup unsweetened baking cocoa
1/2 cup butter, softened
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
  • In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 16 g, TransFat 0 g

3-INGREDIENT CINNAMON FUDGE



3-Ingredient Cinnamon Fudge image

Here's an easy fudge that incorporates cinnamon candy flavor and color. Great to use as edible Valentine gifts!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 64

Number Of Ingredients 5

2 cups white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
2 tablespoons red cinnamon candies
3 tablespoons water
1 tablespoon butter

Steps:

  • Completely line bottom and sides of 8-inch square pan with foil.
  • In medium microwavable bowl, microwave white vanilla baking chips on Medium-High (70%) 2 minutes, stirring every 30 seconds, until melted and completely smooth. Stir in frosting until mixed well.
  • Meanwhile, in 1-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Beat in butter with whisk until melted; remove from heat. Gradually beat cinnamon mixture into fudge.
  • Spread fudge in pan; refrigerate at least 1 hour until set. Remove fudge from pan; cut into squares or heart shapes to serve. Store tightly covered in refrigerator up to 1 week.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 3 g, TransFat 0 g

EASY CHOCOLATE CINNAMON FUDGE



Easy Chocolate Cinnamon Fudge image

Make and share this Easy Chocolate Cinnamon Fudge recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 10m

Yield 32 pieces

Number Of Ingredients 7

1 lb powdered sugar
1/2 cup cocoa
1/2 teaspoon cinnamon
1/2 cup butter
1/4 cup skim milk
1 1/2 teaspoons vanilla extract
1 cup chopped nuts

Steps:

  • Line a 8-inch square baking pan with foil, allowing it to extend over sides; butter the foil.
  • In bowl, mix sugar, cocoa and the cinnamon.
  • In saucepan, heat butter and milk until butter melts.
  • Add vanilla extract and combine with sugar mixture.
  • Stir in the nuts.
  • Pour into pan, chilling at least 1 hour.
  • Use the foil to lift out of pan, then cut into squares.

MOCHA MARBLE FUDGE



Mocha Marble Fudge image

Serve these wonderful chocolate and coffee candies to your guests as a homemade gift.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 64

Number Of Ingredients 6

Butter for greasing
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant espresso coffee powder or coffee granules
1 bag (12 oz) white vanilla baking chips (2 cups)
1 cup semisweet chocolate chips (6 oz)
1/2 teaspoon vanilla

Steps:

  • Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
  • In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
  • In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
  • Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g

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