Cappuccino Squares Recipes

CAPPUCCINO BARS

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.

CAPPUCCINO COOKIE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
• Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.

FROZEN CAPPUCCINO BARS

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.

COFFEE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• Cream the margarine or butter with the sugar.
• Add the egg and mix.
• Then blend in the rest of the ingredients except the chips.
• Spread into a greased 9x13" baking pan.
• Sprinkle the chocolate chips on top.
• Bake for 30-35 minutes.
• Cool and then cut into squares.

EASY COFFEE SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a large cookie sheet.
• In a bowl combine oil, sugar and eggs, beat until well combined.
• In another bowl, combine dry ingredients, except chocolate chips, then add to the oil/sugar mixture; mix well.
• Add the vanilla and coffee; mix until combined.
• Stir in chocolate chips.
• Spread on a cookie sheet.
• Bake for about 35 minutes or until bars tests done.
• Cool and cut into squares.
• Delicious!

CAPPUCCINO BARS

Steps:

• Arrange 20 of the wafers in single layer on bottom of 13x9-inch pan, cutting wafers to fit if necessary.
• Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the cinnamon, Beat 2 minutes or until well blended. (Mixture will be thick). Gently stir in 2 cups of the whipped topping.
• Spread half of the pudding mixture over wafers in pan; top with remaining wafers. Cover with layers of the remaining pudding mixture and remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftovers in airtight container in freezer.

COFFEE BARS

Steps:

• Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
• Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
• In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
• Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
• To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
• Frost the bars with the icing.

CAPPUCCINO NANAIMO BARS

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.