Coffee Crisps Recipes

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COFFEE CRISP



Coffee Crisp image

Make and share this Coffee Crisp recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 ounce Amaretto
1/2 ounce Kahlua
1/2 ounce irish cream
milk

Steps:

  • Shake well and pour into old-fashioned glass.
  • Do not use ice.

COFFEE CRISP CAKE



Coffee Crisp Cake image

When it comes to iconic chocolate bars, there's not one that's more Canadian than Coffee Crisp. This crunchy milk chocolate bar with wafer and coffee-flavoured foam candy is a childhood favourite - and we're turning it into a party-worthy dessert! Layers of vanilla cake, creamy coffee icing and crispy wafer cookies add lots of texture to this cake, and the chocolate glaze is the finishing touch to making this dessert unbelievably delicious.

Provided by Food Network Canada

Categories     chocolate,dessert,Great Canadian Cookbook

Time 2h

Yield 10 servings

Number Of Ingredients 10

1 store-bought vanilla loaf cake, or vanilla cake mix baked in a 9x5-inch loaf pan
2 (150g) cappuccino or vanilla-flavoured wafer cookies
¼ cup whipping cream
2 Tbsp instant coffee
1 Tbsp cocoa powder
1 cup unsalted butter
4 cups icing sugar
½ cup whipping cream
2 Tbsp butter
2 (100g) milk chocolate bars, chopped

Steps:

  • Use a serrated knife to cut edges off loaf cake to make a rectangular brick. Carefully cut cake sideways into three 1/2-in slices. Freeze slices in one layer on a baking sheet until ready to use.
  • To make icing, stir whipping cream with instant coffee and cocoa powder in a small bowl. Microwave for 15 seconds until cream is hot. Stir to dissolve coffee. In a large bowl, beat unsalted butter with an electric mixer until fluffy. Gradually beat in icing sugar, adding cream when it gets too thick. Set icing aside.
  • lace one slice of cake on a platter. Spread a thin layer of icing over cake. Top with wafer cookies. Spread with another thin layer of icing. Repeat with 2 more layers of cake, icing and wafers. Spread remaining icing over top and sides of cake. (It's fine if it looks a bit messy as it will get covered in chocolate glaze.) Refrigerate cake for 30 minutes.
  • To make glaze, microwave whipping cream and butter for 15 to 30 sec until cream is hot. Pour over chopped milk chocolate in a bowl. Stir until chocolate is melted. Let the chocolate cool slightly. It will thicken up a bit.
  • Pour glaze on top of cake. Use a metal spatula to spread the glaze over top and sides of cake. Refrigerate for 1 hour or overnight.
  • Slice and enjoy!

COFFEE MARSHMALLOW CRISPY TREATS



Coffee Marshmallow Crispy Treats image

Provided by George Duran

Categories     dessert

Time 43m

Yield about 24 bars

Number Of Ingredients 4

3 tablespoons unsalted butter, plus more for greasing pan and hands
1 (10-ounce) package mini marshmallows
2 to 3 tablespoons instant coffee or espresso
6 cups rice cereal (recommended: Rice Krispies)

Steps:

  • Lightly butter an 8-inch square pan.
  • In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.

COFFEE CRISPS



Coffee Crisps image

A few teaspoons of instant coffee crystals or instant espresso powder go into these sugar cookies that are also topped with coffee icing.

Provided by Annacia

Categories     Drop Cookies

Time 34m

Yield 20 serving(s)

Number Of Ingredients 12

4 teaspoons water
2 teaspoons instant coffee crystals (or 1 teaspoon instant espresso coffee powder)
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon salt
2 eggs
1 1/2 cups all-purpose flour
instant coffee crystals, coarsely crushed (optional)
1/8 teaspoon instant coffee crystals or 1 dash espresso coffee
1 tablespoon whipping cream
1 cup sifted powdered sugar
whipping cream, enough additional (1 to 2 tablespoons)

Steps:

  • Line cookie sheet with parchment paper; set the cookie sheet aside.
  • In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add sugar and salt, beat until combined, scraping sides of bowl occasionally.
  • Add eggs and coffee mixture; beat until combined.
  • Beat in as much of the flour as you can with the mixer using a wooden spoon, stir in any remaining flour.
  • Drop dough by slightly rounded teaspoon 2 inches apart onto the prepared cookie sheet; spread dough into 2-inch circles.
  • Bake in a 350 degree F oven for 9 to 11 minutes or until browned around the edges.
  • Cool on cookie sheet set on a wire rack for 2 minutes.
  • Transfer cookies to a wire rack; cool.
  • When cookies are cool, fill a pastry bag fitted with a very small round tip with Coffee Icing.
  • Pipe icing onto cookies in a zigzag pattern. Or, thin icing with additional whipping cream to make icing of drizzling consistency; use fork tines to drizzle icing over cookies ( If desired, sprinkle with crushed coffee crystals. Makes about 20 cookies).
  • COFFEE ICING:
  • Stir together 1/8 teaspoon instant coffee crystals or dash of espresso coffee powder and 1 tablespoon whipping cream until coffee is dissolved.
  • In a small mixing bowl stir together 1 cup sifted powdered sugar, the coffee-cream mixture and enough additional whipping cream (1 to 2 tablespoons) to make icing of piping consistency.

Nutrition Facts : Calories 146.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 31.8, Sodium 77.5, Carbohydrate 23.2, Fiber 0.2, Sugar 15.9, Protein 1.7

COFFEE ALMOND CRISPS



Coffee Almond Crisps image

The blend of coffee, cinnamon and toasted almonds has made these cookies a favorite for over 50 years. These crispy treats make good coffee "dunking" cookies. -Sarah Benthien, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 10

1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1/2 cup brewed coffee, room temperature
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon, divided
1 cup chopped almonds, toasted
3 tablespoons sugar

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine the flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture and mix well. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly. , Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool.

Nutrition Facts : Calories 168 calories, Fat 8g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CRISPY COFFEE COOKIES



Crispy Coffee Cookies image

I created this recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 9

1 cup sugar
3/4 cup vegetable oil
1/3 cup instant coffee granules
2 tablespoons hot water
2 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
Additional sugar

Steps:

  • In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 84mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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Top Asked Questions

What is a Coffee Crisp?
So, if you are not familiar with coffee crisps, this is what Wikipedia had to say: “Coffee Crisp is a chocolate bar made in Canada. It consists of alternating layers of vanilla wafer and a foamed coffee-flavoured soft candy, covered with a milk chocolate outer layer.” I haven’t had a Coffee Crisp in years, and did not originally plan to make these.
How do you make a perfect cup of coffee?
In a small bowl stir together water and coffee crystals or espresso coffee powder until dissolved; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt, beat until combined, scraping sides of bowl occasionally. Add eggs and coffee mixture; beat until combined.
How do you make a coffee cake with instant coffee?
Dissolve the instant coffee in 1 Tbsp of hot water and add to the egg mixture along with the vanilla. Mix the flour, baking powder, and salt in a separate bowl and add half to the egg mixture, mixing briefly.
Are coffee crisps guilt free?
Okay, mostly guilt free…. So, if you are not familiar with coffee crisps, this is what Wikipedia had to say: “Coffee Crisp is a chocolate bar made in Canada. It consists of alternating layers of vanilla wafer and a foamed coffee-flavoured soft candy, covered with a milk chocolate outer layer.”

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