Cappuccino Crunch Bars Recipes

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COFFEE TOFFEE CRUNCH BARS



Coffee Toffee Crunch Bars image

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

Nonstick cooking spray
11.28 ounces (320 grams) praline paste
6.35 ounces (180 grams) white chocolate pistoles
4 cups (340 grams) feuilletine
1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar
17 ounces (482 grams) milk chocolate pistoles
3.6 sheets (9 grams total) silver leaf gelatin
1 1/2 cups (360 grams) milk
2 tablespoons (27 grams) coffee extract
1 1/2 teaspoons (5 grams) kosher salt
3 1/2 cups (642 grams) heavy cream
6 ounces (170 grams) white chocolate pistoles
1 teaspoon (5 grams) glucose syrup
2.25 sheets (6 grams) silver leaf gelatin
1 cup (200 grams) heavy cream
1/2 cup (100 grams) whole milk

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 CRUNCH BARS



Cappuccino Crunch Bars image

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

1 3/4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons instant coffee or 2 teaspoons espresso powder, dissolved in
1 tablespoon hot water, and cooled to room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon freshly grated orange zest
1 cup white chocolate chips
1 cup toffee pieces

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



Cappuccino Bars image

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

1 1/2 cups Original Bisquick™ mix
1 cup packed brown sugar
1/2 cup raisins
1/4 cup chopped nuts
1/2 cup water
2 tablespoons instant coffee granules or crystals
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1 egg
1 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 tablespoons cold brewed coffee or milk

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

FROZEN CAPPUCCINO BARS



Frozen Cappuccino Bars image

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

1 (13 ounce) box whole graham crackers (may not use all)
16 ounces cream cheese, softened
3 1/2 cups cold milk
3 (3 1/2 ounce) packages instant chocolate pudding mix
1 tablespoon instant coffee
1/4 teaspoon ground cinnamon
8 ounces whipped topping, thawed
chocolate sprinkles or grated semisweet chocolate bar

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



Coffee Crunch Bars image

Provided by Leah Reich

Categories     Coffee     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Almond     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 48

Number Of Ingredients 9

2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1 1/4 cups (firmly packed) dark brown sugar
2 tablespoons instant espresso powder
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds

Steps:

  • Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
  • Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
  • Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
  • Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.

COFFEE CRUNCH BARS



Coffee Crunch Bars image

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

2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons instant coffee
1 cup butter, softened (I use margarine)
1 cup brown sugar
1 teaspoon almond extract
1/2 cup almonds, chopped
1 cup semi-sweet chocolate chips

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

CAPPUCCINO NANAIMO BARS



Cappuccino Nanaimo Bars image

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

1/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa powder
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate cookie crumbs
1 cup unsweetened coconut, grated
1/2 cup walnuts, toasted and chopped
1/3 cup unsalted butter, room temperature
1 1/2 tablespoons custard powder
1/4 cup milk
2 teaspoons instant coffee powder
2 teaspoons vanilla
3 cups icing sugar, sifted
8 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter

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

CAPPUCCINO COOKIE BAR



Cappuccino Cookie Bar image

A sweet and addicting chocolate treat!

Provided by BIGGUYCRAIG

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 9

1 cup butter, softened
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
8 (1.5 ounce) bars chocolate candy
1 ½ cups chopped walnuts
½ cup ground coffee beans

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.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 22 g, Cholesterol 32.3 mg, Fat 17.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.1 g, Sodium 90.5 mg, Sugar 14.3 g

CAPPUCCINO BARS



Cappuccino Bars image

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

15 graham crackers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3-1/2 cups cold milk, divided
3 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 oz. BAKER'S Semi-Sweet Chocolate, grated

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

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Top Asked Questions

Are Crunch bars easy to make?
Homemade Crunch Bars are an easy to make, 3-ingredient recipe. If you love rich, chocolaty crisp candy bars, you will love this quick no-bake recipe. What is your favorite candy bar?
How do you make Captain Crunch cereal bars?
They push Rice Krispie Treats right out of the water. This recipe for Captain Crunch Cereal Bars will soon be a family favorite. Take your butter and place it in your pot on the stove, start melting your butter, add in your bag of marshmallows and stir. Then add in your Captain Crunch, mix really well.
How do you make a cappuccino?
Once you acquire two basic barista skills ( pulling shots and foaming milk ), you can learn how to make a cappuccino yourself. A cappuccino is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam on top.
How long does it take to cook a cappuccino cookie bar?
Cappuccino Cookie Bar RainbowJewels Recipe Summary cook: 20 mins total: 30 mins prep: 10 mins Servings: 24 Yield: 4 dozen Nutrition Info Advertisement

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