Mocha Java Bars Recipes

MOCHA NANAIMO BARS RECIPE BY TASTY

Steps:

• In a bain-marie, melt the butter, sugar, and cocoa powder.
• Stir in the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from heat.
• Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
• When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
• Cream the custard powder, softened butter, cream, and instant coffee until smooth.
• Add the powdered sugar and mix until smooth.
• Pour mixture on top of the crust and spread it until you get an even layer.
• In a bain marie, slowly melt the chocolate and the butter.
• Cool it down a little bit then pour it over middle layer.
• Chill the bars for at least 3 hours.
• Cut them into 9 even squares and sprinkle each one with cocoa powder.
• Enjoy!

MOCHA BARS

Steps:

• Mix cake mix, pudding, milk and eggs in large bowl.
• Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
• Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
• Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
• Variation: add heath bits to the crushed peanuts. Gives an extra crunch!

MOCHA BARS

Steps:

• In a mixing 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 15-in.x10-in.x1-in. baking pan.
• Bake at 375 degrees for 30-35 minutes or until the top springs back when lightly touched.
• Sprinkle with chocolate chips and nuts.
• Cool before cutting.

MOCHA CRUMBLE BARS

Steps:

• Preheat oven to 350°F Line a 15x10x1-inch baking pan with foil.
• In a medium bowl, using an electric mixer set on high speed, beat butter and brown sugar until light and creamy.
• On medium speed, beat in egg.
• In another bowl, combine flour, baking soda and 1/2 teaspoon cinnamon.
• Gradually add flour mixture to butter mixture and mix until dough is smooth. Stir in oats and walnuts.
• Reserve 1 cup dough for topping. Press remaining dough into bottom of prepared pan.
• In a medium saucepan, heat 1 1/2 cups chocolate chips, condensed milk, instant coffee and remaining cinnamon over medium heat; stir until smooth.
• Spread mixture evenly over the dough in the pan, smoothing the surface with a spatula; crumble reserved dough on the top.
• Sprinkle with the remaining chocolate chips. Bake until lightly browned, about 20 minutes. Cool completely on a wire rack. Lift foil to remove from pan; cut into 2-inch bars.

MOCHA JAVA

Steps:

• Pour coffee into 3-quart saucepan; stir in cocoa mix and sugar until dissolved. Add half and half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.

MOCHA JAVA CAKES

Steps:

• Heat oven to 425°F. Grease 6 (6-oz) individual baking dishes (ramekins) with 1 tablespoon butter.
• In medium microwavable bowl, microwave 1 cup butter and the chocolate chips uncovered on High 2 minutes or until chips are softened and mixture can be stirred smooth.
• In medium mixing bowl, beat egg yolks and eggs with electric mixer on medium speed 1 minute. On low speed, gradually beat in chocolate mixture until well blended.
• In small bowl, stir together 2 cups powdered sugar, the flour, espresso powder and salt. Gradually stir into chocolate mixture until well blended. Divide batter evenly among baking dishes. Place dishes in 15x10x1-inch pan.
• Bake 16 minutes or until thermometer inserted into center reads 165°F. Cool 10 minutes. Run knife around edge of cakes to loosen. Place heat-proof dessert plate upside down over each baking dish; turn plate and dish over. Remove dish. Sprinkle cakes with additional powdered sugar.