CAPPUCCINO BARS
Homemade bars are in the oven in minutes when you get a jump-start using Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
- In medium bowl, stir bar ingredients with spoon until well blended. Spread in pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 8 rows by 4 rows. Serve warm or cool.
Nutrition Facts : Calories 90, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 12 g, TransFat 0 g
CAPPUCCINO CRUNCH BARS
These are something a little different for a non-specific sweet craving. I made a couple of minor alterations, but the original recipe was Edwina Gadsby's submission to Home-Tested Cookie Recipes. I found that they are better a day or two after you make them.
Provided by Muffin Goddess
Categories Bar Cookie
Time 50m
Yield 30 bars
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled).
- Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside.
- With an electric mixer, beat butter and both sugars until fluffy.
- Beat eggs in one at a time, beating well after each addition.
- Mix in dissolved and cooled coffee, extracts and orange zest.
- Gradually mix in flour mixture.
- Once flour is blended in, stir in chips and toffee bits.
- Transfer batter to prepared pan and spread evenly.
- Bake 25-35 minutes, or until golden brown.
- Cool in pan on wire rack before cutting into bars.
Nutrition Facts : Calories 172.1, Fat 8.3, SaturatedFat 5.1, Cholesterol 29.9, Sodium 186.7, Carbohydrate 23.2, Fiber 0.3, Sugar 17.4, Protein 1.6
CAPPUCCINO BARS
This frozen cappuccino-style dessert looks like it takes hours to make. In fact, it only takes 20 minutes to get it ready for the freezer.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Arrange half the grahams in single layer on bottom of 13x9-inch pan, cutting grahams to fit if necessary.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk. Add dry pudding mixes, coffee granules, cinnamon and remaining milk; beat 1 to 2 min. or until blended. (Mixture will be thick.) Gently stir in 2 cups COOL WHIP.
- Spread half the pudding mixture over grahams in pan; cover with remaining grahams, pudding mixture and COOL WHIP. Sprinkle with grated chocolate. Freeze several hours or until firm.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CAPPUCCINO NANAIMO BARS
Nanaimo Bars are a British Columbian classic, and this recipe is by Anna Olson as featured on her Sugar-program on Food Network Canada.
Provided by kolibri
Categories Bar Cookie
Time 1h30m
Yield 64 mini-bars
Number Of Ingredients 16
Steps:
- Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
- For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
- For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
- For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
- To serve, slice with a hot, dry knife into 1-inch squares.
Nutrition Facts : Calories 126.2, Fat 9.2, SaturatedFat 5.8, Cholesterol 14.1, Sodium 22.6, Carbohydrate 11.9, Fiber 1.4, Sugar 6.6, Protein 1.4
COFFEE TOFFEE CRUNCH BARS
These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.
Provided by Jet Tila
Categories dessert
Time 10h30m
Yield About 24 bars
Number Of Ingredients 16
Steps:
- For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
- Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
- For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
- Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
- Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
- For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
- Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
- Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.
CAPPUCCINO
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.
YUMMY CAPPUCCINO BARS
Make and share this Yummy Cappuccino Bars recipe from Food.com.
Provided by susan
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients until smooth and thin enough to drizzle.
- Preheat oven to 350 degrees.
- Grease bottom and sides of a 13"x9" baking dish; lightly flour.
- Stir together all ingredients except Glaze with a spoon til blended well.
- Spread batter in pan.
- Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
- DO NOT OVERBAKE.
- Drizzle Cappuccino Glze over bars while they are still warm.
- Cut into bars and serve warm or room temperature.
Nutrition Facts : Calories 128.7, Fat 4, SaturatedFat 0.8, Cholesterol 7.9, Sodium 106.4, Carbohydrate 22.5, Fiber 0.6, Sugar 16.6, Protein 1.6
CINNAMON COFFEE BARS
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
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
FROZEN CAPPUCCINO BARS
A co-worker brought this in for my birthday and I had to get the recipe from him because it was delicious! I'm not a coffee drinker so the amount of coffee flavor was perfect for me, but you may want to add more...so feel free to do so! Cooking time is freezing time.
Provided by flower7
Categories Frozen Desserts
Time 3h20m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary.
- Beat cream cheese in a large bowl with an electric mixer on low speed until smooth.
- Beat in 1 cup of the milk.
- Add remaining milk, pudding mixes, instant coffee and cinnamon.
- Beat 1 to 2 minutes or until well blended (mixture will be thick).
- Gently stir in 2 cups of whipped topping.
- Spread 1/2 of the pudding mixture over the crackers in pan.
- Arrange more crackers over the pudding or cover the pudding with crushed graham crackers.
- Top with remaining pudding mixture.
- Cover with remaining whipped topping.
- Sprinkle with grated chocolate or sprinkles.
- Freeze 3 hours or overnight. Let sit out of freezer for 20-30 minutes before serving.
Nutrition Facts : Calories 451, Fat 23.6, SaturatedFat 12.4, Cholesterol 66.8, Sodium 683.3, Carbohydrate 52.9, Fiber 1.8, Sugar 29.2, Protein 8
COFFEE CRUNCH BARS
This recipe came from one those leaftlets that flour companies (Gold Medal, I think), used to hand out. Since my copy is well-worn with the notation "excellent and "easy", I thought I would add it here.
Provided by Sweet PQ
Categories Bar Cookie
Time 23m
Yield 72 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350*. Blend all ingredients (except almonds & chocolate chips) thoroughly. Stir in the almonds and chocolate chips.
- Spread batter evenly in an ungreased 15" x 10" x 1",jelly roll pan.
- Bake 18-25 minutes, or until lightly browned and crisp. Cut into 2" x 1" bars while still warm.
Nutrition Facts : Calories 64.2, Fat 3.8, SaturatedFat 2.1, Cholesterol 6.8, Sodium 33.6, Carbohydrate 7.4, Fiber 0.3, Sugar 4.3, Protein 0.7
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