Coffee Bars With Coffee Glaze Recipes

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DELICIOUS COFFEE SQUARES



Delicious Coffee Squares image

Provided by Kevin Williams

Categories     Dessert

Number Of Ingredients 13

1/3 cup butter (softened)
1 cup brown sugar (packed)
1 egg
1/3 cup hot strong brewed coffee
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
3/4 cup confectioners' sugar
1/4 teaspoon vanilla
4 teaspoons milk

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg and coffee.
  • Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture.
  • Stir in chocolate chips and optional walnuts.
  • Spread into a well-greased 8-in. square baking dish.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

CINNAMON COFFEE BARS



Cinnamon Coffee Bars image

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

¼ cup shortening, softened
1 cup packed brown sugar
1 egg
½ cup hot coffee
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup raisins
¼ cup chopped nuts

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

BUTTERSCOTCH-GLAZED COFFEE SHORTBREAD BARS



Butterscotch-Glazed Coffee Shortbread Bars image

Make and share this Butterscotch-Glazed Coffee Shortbread Bars recipe from Food.com.

Provided by KathyP53

Categories     Bar Cookie

Time 2h55m

Yield 40 bars

Number Of Ingredients 12

1 cup unsalted butter, softened
1/2 cup plus 1 tbsp. sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups plus 2 tbsp. all-purpose flour
1 tablespoon finely ground espresso beans
4 tablespoons unsalted butter, softened
1/3 cup packed light brown sugar
1 tablespoon strong-brewed espresso
1 tablespoon light corn syrup
1 pinch salt
40 chocolate-covered espresso beans

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.

Nutrition Facts : Calories 94.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 20.4, Carbohydrate 10.1, Fiber 0.2, Sugar 4.4, Protein 0.8

CINNAMON ESPRESSO BARS



Cinnamon Espresso Bars image

Espresso and cinnamon take basic bars to a whole new level. The coffee-flavored glaze is fantastic!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 48

Number Of Ingredients 14

1 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon instant espresso coffee (dry)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup water
1 cup powdered sugar
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
4 to 5 teaspoons cold espresso coffee or strong coffee

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray; coat with flour. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining bar ingredients. Spread in pan.
  • Bake 20 to 22 minutes or until top springs back when touched in center.
  • Meanwhile, in small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle over bars while warm. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 7 g, TransFat 0 g

CINNAMON COFFEE BARS BETTY CROCKER 1957, OLDIE BUT GOODIE!



Cinnamon Coffee Bars Betty Crocker 1957, Oldie but Goodie! image

I just love these timeless coffee bars, way before Starbuck's and designer coffee became all the rage! Back when our families had peculators!

Provided by kiwidutch

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

1/4 cup shortening or 1/4 cup softened butter
1 cup brown sugar
1 egg
1/2 cup hot coffee
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/4 cup chopped walnuts
1 cup sifted confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon water

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.

IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES



Irish Coffee Bars - Chewy Delicious Blondies image

These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze. Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012.

Provided by Dans La Lune

Categories     Bar Cookie

Time 45m

Yield 24 2 inch squares, 12 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups light brown sugar, packed
3 tablespoons freshly ground coffee (use decaf if you're concerned about caffeine!)
1 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
  • Whisk together flour, baking powder, and baking soda.
  • Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
  • Stir to combine.
  • Stir in eggs and vanilla extract.
  • Stir in flour mixture until just combined.
  • Pour batter into pan, and sprinkle with almonds.
  • Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
  • Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
  • Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar).
  • Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
  • Let glaze dry 1 hour.
  • Cut blondies into 2 inch squares.
  • Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

Nutrition Facts : Calories 429.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 74.2, Sodium 283.6, Carbohydrate 60.4, Fiber 1, Sugar 43.2, Protein 4.2

RAISIN CINNAMON BARS



Raisin Cinnamon Bars image

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

1/4 cup butter
1 cup packed brown sugar
1 large egg
1/2 cup hot brewed coffee
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/4 cup chopped pecans
ICING:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons water

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.

CINNAMON COFFEE BARS



Cinnamon Coffee Bars image

Make and share this Cinnamon Coffee Bars recipe from Food.com.

Provided by PalatablePastime

Categories     Bar Cookie

Time 30m

Yield 15 bars

Number Of Ingredients 16

1 cup packed brown sugar
1/3 cup butter or 1/3 cup margarine, softened
1 egg
1/2 cup water
1 1/2 tablespoons instant coffee (dry)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins
1/4 cup chopped nuts
1 cup powdered sugar
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla
4 -5 teaspoons strong coffee

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 13 x 9 x 2 inch baking pan; set aside.
  • In a large mixing bowl, beat together brown sugar, butter, and egg until blended.
  • Mix together instant coffee with water until dissolved; stir into mixture in bowl.
  • Sift together flour, baking powder, cinnamon, salt, and baking soda.
  • Stir into bowl a little at a time, stirring, until batter is smooth.
  • Fold in raisins and nuts.
  • Spread batter in prepared baking pan and bake in preheated oven for 20-22 minutes or until top springs back when touched in center.
  • Meanwhile, prepare glaze: mix powdered sugar, cinnamon, vanilla, in a small bowl, adding enough coffee to make a glaze of pouring consistency.
  • When bars are removed from oven, drizzle them with glaze while warm, and allow to cool before cutting into serving pieces.

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