Nuttycoffeebars Recipes

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COCONUT-NUT TOFFEE BARS



Coconut-Nut Toffee Bars image

Looking for a distinctive dessert? Then check out these chocolate bars flavored with coconut and pecans - a crunchy treat made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 6

1/2 cup butter, softened
3/4 cup packed light brown sugar
2 cups Original Bisquick™ mix
3/4 cup semisweet chocolate chips
1/3 cup flaked coconut
1/3 cup chopped pecans

Steps:

  • Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
  • Bake 25 to 35 minutes or until golden brown.
  • Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 15 g, TransFat 1 g

NUTTY COFFEE BARS



Nutty Coffee Bars image

In these bars, a buttery shortbread crust is topped with a very nutty mixture. The rich result is somewhat reminiscent of pecan pie.

Provided by Annacia

Categories     Bar Cookie

Time 1h

Yield 18 Bars

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter
1 pinch salt
1 large egg
1 tablespoon instant espresso or 1 tablespoon instant coffee powder
1/2 cup firmly packed brown sugar
1/3 cup corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 1/2 cups pecans (or a mix) or 1 1/2 cups almonds (or a mix)

Steps:

  • To prepare shortbread crust:.
  • Heat the oven to 375*F (190*C).
  • Line a 9-inch square baking pan with foil; lightly butter the foil.
  • Mix the flour and sugar in medium bowl.
  • Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
  • Press the mixture firmly into the bottom of the prepared pan.
  • Bake for 15 to 20 minutes or until very lightly browned.
  • Remove the pan from the oven to a wire rack.
  • Cool slightly.
  • To prepare the nutty topping:
  • Stir the egg and instant coffee in a medium bowl until well blended.
  • Stir in the brown sugar, corn syrup, butter and vanilla until well blended.
  • Stir in the nuts. Spread the mixture evenly over the warm crust.
  • Bake for 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center.
  • Cool the bars completely on a wire rack.
  • Cut into bars to serve.
  • Store in a tightly covered container.
  • Note: You can double this recipe and press the crust mixture firmly onto the bottom of a buttered foil-lined 15 x 10 x 1-inch baking pan. Bake 20 minutes or until very lightly browned. Spread the topping over the warm crust. Bake for 15 to 20 minutes or until the topping is firm around the edges and slightly soft in the center. Makes 3 dozen bars.

Nutrition Facts : Calories 207, Fat 13.1, SaturatedFat 4.8, Cholesterol 27.3, Sodium 15.7, Carbohydrate 21.2, Fiber 0.9, Sugar 10.5, Protein 2.8

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