Cinnamon Espresso Bars Recipes

CINNAMON COFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.

ESPRESSO CARAMEL BARS

Steps:

• For the crust:
• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
• For the caramel:
• While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
• For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
• Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

CINNAMON ESPRESSO BUTTER

Steps:

• In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month.

EASY CINNAMON BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, mix sugar, butter and egg yolk with spoon. Stir in flour and cinnamon. Press in pan.
• Beat egg white and water until foamy; brush over dough. Sprinkle with nuts.
• Bake 18 to 23 minutes or until very light brown. For bars, immediately cut into 7 rows by 6 rows. Cool in pan on wire rack, at least 30 minutes.

CINNAMON COFFEE BARS

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.

CINNAMON ESPRESSO

Steps:

• Put about 6 or 7 Tablespoons of coffee beans in your coffee grinder.
• Add a small piece of cinnamon stick to the beans. Try a very small piece the first time. The idea is to get the aroma of the cinnamon in the coffee but not taste it fully in the drink. If you are crazy about cinnamon, put in a bit more. Personally, I like to put in a very small sliver.
• Grind the coffee beans and the cinnamon together.
• Make espresso as usual using whatever machine you usually use.
• Add sugar and/or milk if desired.