Espresso Bars Recipes

CINNAMON ESPRESSO BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray; coat with flour. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining bar ingredients. Spread in pan.
• Bake 20 to 22 minutes or until top springs back when touched in center.
• Meanwhile, in small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle over bars while warm. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

ESPRESSO BARS

Steps:

• Dissolve espresso powder in water; set aside.
• In mixing bowl, cream together butter and sugar.
• Add eggs, espresso mixture and vanilla; beat just until blended.
• Sift together flour and cocoa; stir.
• Spread batter in greased 9-inch square baking pan.
• Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
• FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
• Gradually beat in enough icing sugar to give spreading consistency.
• Spread over cooled base.
• Dust top lightly with cocoa through a small sieve.
• (May be wrapped airtight and stored up to 1 day or frozen).
• Cut into bars.

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.

ALMOND ESPRESSO BARS

Steps:

• In a large bowl, cream the butter, brown sugar and espresso until blended. Beat in egg. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Stir in chopped almonds. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , In a small bowl, combine the confectioners' sugar, water and extract until smooth; spread over warm bars. Sprinkle with slivered almonds. Cool on a wire rack. Cut into bars.