Mocha Marmalade Shortbread Bars Recipes

MOCHA SHORTBREAD

Steps:

• Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside.
• Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside.
• Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended.
• Beat in espresso mixture.
• Reduce speed to low and gradually beat in flour mixture.
• Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours.
• Heat oven to 350°F Uncover shortbread and bake for 30 minutes.
• Remove to a wire rack and remove side of pan. Dust with confectioner's sugar.
• Cut through marks before serving.

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 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 SHORTBREAD

Steps:

• Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
• Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
• Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

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 OR CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 150°C / 300°F / Gas mark 2.
• Sift flour, cornflour, baking powder and salt together then set aside.
• Cream the butter and the dissolved coffee.
• Add the icing sugar and beat until smooth.
• Add the flour mixture and mix until a dough forms.
• Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
• Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
• Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
• Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
• Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
• Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
• Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
• Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).