Coffee Chocolate Chip Bars Recipes

COFFEE-CHOCOLATE CHIP BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. Using a piece of plastic wrap on crust mixture, press in ungreased 13x9-inch pan; remove plastic wrap.
• In medium bowl, beat cream cheese and 2 whole eggs on medium speed until smooth. On low speed, gradually beat in powdered sugar and espresso coffee powder. Stir in 1 cup of the chocolate chips. Spread over crust.
• Bake 22 to 26 minutes or until set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave remaining 3/4 cup chocolate chips and the shortening uncovered on High 30 to 45 seconds, stirring once, until softened and chips can be stirred smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut tiny tip from 1 bottom corner of bag; drizzle chocolate over bars. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

CHOCOLATE CHIP TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in almonds and 1-1/2 cups chocolate chips. Set aside 1-1/2 cups for topping. Press remaining mixture into a greased 13x9-in. baking pan., Bake 10 minutes. Pour milk over crust; sprinkle with 1-1/2 cups toffee bits, reserved topping and remaining chocolate chips. Bake 25-30 minutes longer or until lightly browned. Sprinkle with remaining toffee bits. Cool on a wire rack. Cut into bars.

CHOCOLATE CHIP COFFEE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish.
• Bake in the preheated oven until edges start to crisp and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

CHOCOLATE CHIP BARS

Steps:

• In a bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in 1/2 cup chocolate chips and walnuts. Spread into a greased 8-in. square microwave-safe dish. Sprinkle with remaining chocolate chips. Microwave, uncovered, on high for 3-1/2 minutes or until bars test done, rotating a quarter turn every minute. Cool before cutting.

COFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast almonds in oven for 10 minutes or until brown.
• Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
• Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
• Bake for 10 minutes.

CHOCOLATE CHIP COFFEE BARS

Steps:

• Mix all ingredients and pour in large 11x15" sheet cake pan.
• Sprinkle 1 1/2 cups chocolate chips on top.
• Bake at 350 degrees for 25 to 30 minutes.
• When cool, dust with powdered sugar.

CHRIS' CHOCOLATE CHIP COFFEE BARS

Steps:

• Beat eggs.
• Add coffee (not boiling).
• Add brown sugar; mix well.
• Add sifted flour and other dry ingredients.
• Add oil and vanilla; blend well.
• Pour onto a large ungreased cookie sheet.
• Sprinkle chocolate chips and walnuts on top of batter.
• Bake at 350°F, for 25-30 minutes.
• Cool and cut into squares.

COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

MOCHA BARS

Steps:

• In a 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 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.