Frozen Cappuccino Bars Recipes

CAPPUCCINO BARS

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.

EASY CAPPUCCINO

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

CAPPUCCINO BARS

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.

BOOZY FROZEN CREAM BARS

Steps:

• Pour 1/3 cup of the coconut cream out of the can and reserve. Add the orange zest, remaining coconut cream, 2 tablespoons of the honey, the Campari and lemon juice to a blender. Slice the ends and rind off the oranges, cut into chunks and add to the blender. Purée until smooth.
• Fill 8 ice pop molds two-thirds of the way up with the mixture. Add the ice pop sticks and freeze until the pops begin to freeze but aren't frozen through, about 1 hour.
• In the meantime, whisk the reserved coconut cream and remaining honey together. Pour the coconut cream into the semi frozen molds, filling them the rest of the way. Place back in the freezer and freeze until solid, about 1 more hour. Unmold when ready and serve!

CAPPUCCINO COOKIE BAR

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.