Coffee Crunch Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COFFEE CRUNCH



Coffee Crunch image

Use this recipe to make Blum's Coffee Crunch Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 10-inch cake

Number Of Ingredients 4

3/4 cup sugar
2 tablespoons strong brewed coffee
2 tablespoons light corn syrup
1 1/2 teaspoons baking soda

Steps:

  • Line a rimmed baking sheet with a nonstick cooking mat; set aside.
  • In a small saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to 300 degrees on a candy thermometer.
  • Remove from heat for 10 seconds. Sift baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately into the center of the prepared baking sheet. Let stand, without spreading, until cool, about 30 minutes.
  • When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular pieces.

CHOCOLATE TOFFEE CRUNCH BARS



Chocolate Toffee Crunch Bars image

The name says it all. Large yield...it's mom's recipe.

Provided by Pamela and Victoria

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 7

2 cups graham cracker crumbs
¼ cup packed brown sugar
⅓ cup butter, melted
½ cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup packed brown sugar
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.
  • Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 16.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 5.5 g, Sodium 90.5 mg, Sugar 12.7 g

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 PECAN CRUNCH BARS W/COFFEE ICING



Coffee Pecan Crunch Bars W/Coffee Icing image

If you like pecans, this will become your favorite recipe..you can also use crushed butterscotch candy, pounded in a plastic bag until the pieces are no larger than 1/4"..or Bits of Brickle almond crunch candy..

Provided by grandma2969

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 21

2 1/2 cups all-purpose white flour
1 1/2 tablespoons espresso powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup unsalted butter, room temp
2/3 cup dark brown sugar, packed
2 tablespoons light corn syrup
1 tablespoon instant coffee, dissolved in
1 tablespoon hot water
1 teaspoon instant coffee, dissolved in
1 tablespoon hot water
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1 1/2 cups chopped pecans
3/4 cup almonds, brickle
1 2/3 cups powdered sugar, sifted after measuring
1 tablespoon unsalted butter, slightly softened
1 1/4 teaspoons instant coffee powder, dissolved in
2 tablespoons hot water or 1 1/4 teaspoons instant coffee granules, dissolved in
2 tablespoons hot water
2 -3 drops almond extract

Steps:

  • Preheat oven to 325°F.
  • Generously grease a 9x13-inch baking pan or coat with nonstick spray.
  • In a medium bowl, thoroughly stir together the flour, ground espresso beans, baking powder, and salt -- set aside.
  • In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy.
  • Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated.
  • Turn out the mixture into the pan, spreading to the edges.
  • Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
  • Stir in enough warm water, a little at a time, to yield a slightly runny icing.
  • Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly.
  • Let stand until completely cooled and the icing is completely set.about 1 hour.
  • Using a large sharp knife cut into 24 bars, wipe knife clean between cuts.
  • Store in an airtight container for up to 1 week or freeze up to 1 month.
  • If freezing, leave the slab whole, then cut into bars when partially thawed.

Nutrition Facts : Calories 255.4, Fat 15.5, SaturatedFat 5.8, Cholesterol 21.6, Sodium 39.6, Carbohydrate 27.7, Fiber 1.5, Sugar 15.1, Protein 3.1

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

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.

More about "coffee crunch bars recipes"

COFFEE CRUNCH BARS RECIPE | BON APPéTIT
coffee-crunch-bars-recipe-bon-apptit image
2008-12-15  · Step 2. 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 …
From bonappetit.com
2.9/5 (16)
Servings 48
  • 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.
See details »


KETO CHOCOLATE CRUNCH CANDY BAR RECIPE (TASTES JUST LIKE ...
2020-07-26  · Keto Chocolate Crunch Candy Bar Recipe Instructions. Add 1 cup of sugar free chocolate chips along with 1 tsp of coconut oil to a microwave safe bowl and melt the chocolate. You will do this …
From lowcarbinspirations.com
Ratings 4
Calories 15 per serving
Category Dessert
  • Add 1 cup of sugar free chocolate chips along with 1 tsp of coconut oil to a microwave safe bowl and melt the chocolate. You will do this by heating the bowl of chocolate for 30 seconds at a time. Mix the ingredients after every 30 seconds until you get a smooth consistency. I was able to reach this result in 2 30 second cycles.
  • Add 1/2 cup of Whey Protein Isolate Puffs to the melted chocolate and stir it until all the protein balls are covered in melted chocolate.
  • Use a spoon and scoop out teaspoon size bites and place them in a silicone mold. You can use the candy bar mold or a mold as seen in the photos below that are 1 inch squares. I really like the small bites of chocolate! I was able to get 9 chocolate squares with this mixture. You can make them thinner and get a 12 count using the same amount of ingredients too. Make them any size or thickness you want.
  • Place them in the refrigerator to cool down and harden or place them in the freezer to harden quicker. This only takes about 10 to 15 minutes in the freezer.
See details »


BEST COFFEE-TOFFEE CRUNCH CAKE RECIPE - HOW TO MAKE COFFEE ...

From thepioneerwoman.com
5/5 (2)
Category Birthday, Dessert
Servings 12
Total Time 2 hrs 30 mins
  • For the cake: Preheat the oven to 350˚. Coat three 8-inch round cake pans with cooking spray and dust with flour. Line the bottom of each pan with a round of parchment paper.
  • Melt the butter in a small saucepan over medium-low heat. Meanwhile, combine the instant coffee and boiling water in a medium bowl and stir to dissolve.
  • In a separate medium bowl, whisk the buttermilk, eggs and vanilla until well combined. Pour the butter-coffee mixture into the flour mixture and stir gently.
  • For the frosting: Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 1 minute. Add the powdered sugar and salt and beat on low speed to incorporate.
  • Assemble the cake: Finely chop 2 of the candy bars. Place 1 cake layer on a cake stand or plate. Spread 1 cup frosting on top and sprinkle with half of the chopped candy.
See details »


COFFEE CRUNCH BARS RECIPE BY JEANNIE - COOKEATSHARE
2010-10-24  · Yummy and so quick, too ! Gooseberry Patch - Ann Arbour Combine all the ingredients, except for the chocolate chips and the peanuts Pour the mixture into an ungreased 13 x 9 inch…
From cookeatshare.com
4/5 (1)
Total Time 45 mins
Category Quick And Easy
Calories 369 per serving
See details »


COFFEE HEATH BAR CRUNCH CAKE - EASY RECIPES FOR LIFE WITH ...
2013-05-13  · Instructions. Preheat oven to 350F/180C and grease two 8 or 9-inch cake pans. In the bowl of an electric mixer combine flour, baking powder, and salt. Add sugar, eggs and butter mix until fully combined. In a cup pour hot water over instant coffee …
From confessionsofabakingqueen.com
Reviews 18
Category Dessert
Cuisine American
Estimated Reading Time 3 mins
  • In the bowl of an electric mixer combine flour, baking powder, and salt. Add sugar, eggs and butter mix until fully combined
  • In a cup pour hot water over instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
  • Pour into prepared pan and bake for 25-30 minutes. I always start to check my cakes at about 23 minutes and check with a toothpick.
See details »


THE BEST VEGAN CHOCOLATE BARS RECIPE! - THE CHEEKY CHICKPEA
2020-04-03  · How to make homemade Vegan Chocolate Candy Bars: Line a 11 x 7 brownie pan with parchment paper. I use chip bag clips to keep the parchment in place. Add the rice crispy cereal and sesame seeds to a large mixing bowl, set aside.. In a microwave safe bowl add the chocolate chips, peanut butter, coconut oil, maple syrup and instant coffee…
From thecheekychickpea.com
Reviews 5
Category Vegan Holiday Recipes
Cuisine American
Total Time 1 hr 10 mins
  • Line a 11 x 7 inch brownie pan with parchment paper. I use chip bag clips to keep the parchment in place.
  • In a microwave safe bowl add the chocolate chips, peanut butter, coconut oil, maple syrup and instant coffee. Heat in the microwave until melted. I do 2- 45 second intervals, whisking in between until smooth. You could also heat on the stove over medium-low heat until melted.
See details »


TOFFEE CASHEW CRUNCH BARS RECIPE - REDBOOK
2010-11-04  · Pour filling over crust and spread evenly. Bake 25 minutes or until filling is bubbly all over. Cool completely in the pan on a wire rack. Lift foil edges to transfer bars to a cutting board. Cut ...
From redbookmag.com
Cuisine American
Estimated Reading Time 2 mins
Servings 36
  • Crust: Heat oven to 350 degrees F. Line a 13x9-inch baking pan with nonstick foil, letting foil extend 2 inches at short ends.
See details »


COFFEE CRUNCH BARS | RECIPE | CRUNCH BARS RECIPE, CRUNCH ...
Oct 22, 2013 - Coffee Crunch Bars Recipe
From pinterest.co.uk
See details »


COFFEE CRISP CANDY BAR RECIPE
2020-10-23  · 4ct Mars Maple Full Size Chocolate Candy Bar 4x50g Imported From
From tbrecipe.blogspot.com
See details »


SWEET OWL BAKES
Coffee Crunch Bars. Blog, Recipes Danielle Sidor June 05, 2019 Baking, Bar cookies, Coffee, Almond, Chocolate Comment. Blog, Recipes Danielle Sidor May 05, 2019 Bread, Yeast bread, No-knead Comment. Almost No-Knead Bread. Blog, Recipes Danielle Sidor May 05, 2019 Bread, Yeast bread, No-knead Comment. Blog, Recipes Danielle Sidor April 18, 2019 Lemon, Meyer lemon, Bundt cake, …
From sweetowlbakes.com
See details »


COFFEE CRUNCH BARS | RECIPE | CRUNCH BAR, BARS RECIPES ...
Mar 18, 2016 - Coffee Crunch Bars Recipe. Mar 18, 2016 - Coffee Crunch Bars Recipe. Mar 18, 2016 - Coffee Crunch Bars Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore • Food And Drink • Drinks • Non Alcoholic Drinks ...
From pinterest.com
See details »


COFFEE PECAN CRUNCH BARS W BEST RECIPES
Coffee Pecan Crunch Bars W Best Recipes Recently Recipes. Sunshine Cake. This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla. Provided by Helga. Rosemary, Garlic and Lemon Marinade. Provided by Jamie Oliver. Lemon-Rosemary Marinade . This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's ...
From foodrecipess.com
See details »


COFFEE CRUNCH BARS BEST RECIPES WITH INGREDIENTS ...
Coffee Crunch Bars Best Recipes Recently Recipes. Sunshine Cake. This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla. Provided by Helga. Rosemary, Garlic and Lemon Marinade. Provided by Jamie Oliver. Lemon-Rosemary Marinade. This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially ...
From foodrecipess.com
See details »


COFFEE CRUNCH BARS RECIPE | CRUNCH BAR, CRUNCH BARS RECIPE ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca
See details »


COFFEE CRUNCH BARS - RECIPE - LEGOURMETTV - YOUTUBE
2013-02-09  · LeGourmetTV Is Now Glen & Friends Cooking!This recipe is for serious coffee lovers! Just be careful to not over bake them; the coffee will take on a bitter t...
From youtube.com
See details »


HOW TO MAKE CRUNCH BARS ? (BY CRAZY HACKER) - YOUTUBE
CLICK BELOW FOR TONS OF OTHER VIDEOS:https://www.youtube.com/channel/UCbFiijaMeVQ_-LK_DJr2zGw/videosEDM Detection Mode by Kevin MacLeod is licensed under a C...
From youtube.com
See details »


COFFEE CRUNCH BARS | RECIPE | CRUNCH BAR, CRUNCH BARS ...
Mar 8, 2012 - Coffee Crunch Bars Recipe. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com
See details »


COFFEE CRUNCH BARS RECIPE - WEBETUTORIAL
Coffee crunch bars is the best recipe for foodies. It will take approx 23 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coffee crunch bars at your home.. The ingredients or substance mixture for coffee crunch bars recipe that are useful to cook such type of recipes …
From webetutorial.com
See details »


COFFEE CRUNCH BARS — SWEET OWL BAKES
2019-06-05  · I first made Coffee Crunch Bars back in 2009 when my sister was visiting from out of town. We had both dog-eared this recipe from Molly Wizenberg in our issues of Bon Appetit and decided we had to give them a try. We loved the coffee and chocolate combo and the irresistible almond crunch…
From sweetowlbakes.com
See details »


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #desserts     #easy     #cookies-and-brownies     #bar-cookies     #3-steps-or-less

Related Search