Glazed Cappuccino Bars Recipes

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.

COFFEE BARS WITH COFFEE GLAZE

Steps:

• Cream the margarine, brown sugar and eggs until light and fluffy.
• Sift the dry ingredients and add to above until incorporated.
• Slowly add the hot coffee.
• Pour batter into a greased and floured jelly roll pan and bake for 20 minutes at 350°.
• Remove from oven and top with the glaze while cake is still warm.
• To make glaze melt butter in a small saucepan and stir in the powdered sugar and coffee. Mixing with a wire whisk until smooth. Spread over the warm bars while the glaze is hot.

CAPPUCCINO CRUNCH BARS

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.

CAPPUCCINO NANAIMO BARS

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.