MOCHA SQUARES
These java treats are topped off with a coffee liqueur icing.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 14
Steps:
- Stir together coffee liqueur or milk and espresso powder or coffee crystals in a small bowl or custard cup; set aside for a few minutes till coffee is dissolved.
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in liqueur mixture, egg, and melted chocolate until thoroughly combined. Beat in as much flour as you can. Stir in remaining flour.
- Cover and chill dough about 1 hour or until easy to handle. Shape dough into a 1-3/4-inch square log 10 inches long. Wrap in waxed paper or clear plastic wrap. Chill from 4 to 24 hours or until firm.
- Heat oven to 375 degree F. Slice dough into 1/4-inch-thick squares. Place 2 inches apart on an ungreased cookie sheet. Bake for 9 to 11 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.
- Up to 1 hour before serving, spread flat side of half of the cookies with about 1 teaspoon Coffee Liqueur Icing. Top with remaining cookies, flat sides down. Store in the refrigerator until serving time. Makes 20 sandwiches. Coffee Liqueur Icing
- Stir together instant coffee crystals and whipping cream in a small bowl until coffee is dissolved. Stir together the coffee mixture, powdered sugar, and coffee liqueur in a medium bowl. Add enough whipping cream (1 to 2 tablespoons), 1 teaspoon at a time, to make icing of spreading consistency.
MOCHA SQUARES
Mocha Squares have a chocolate oat base with coffee icing.
Provided by Susie@Everyday Cooks
Categories Teatime
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Line the base of the baking tin with baking parchment, a silicone baking mat or a piece of magic liner
- Melt the butter in a large saucepan on a LOW heat
- Add the vanilla extract
- Stir in the remaining ingredients so that everything is well combined(Sugar, flour, oats, sieved cocoa, pinch of salt)
- Press the mixture into the tin and cook for 15 minutes
- Cool in the tin
- Melt the butter in the microwave or on the hob
- In a cup mix the instant coffee and hot water
- Sift the icing sugar into a bowl
- Add the melted butter and coffee to the icing sugar
- Stir gently to combine, then beat well
- Spread the icing over the cooled base
- Leave to set, then cut into squares.
PEANUT SQUARES
These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
- In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
- In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
- Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
- Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
- Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
- Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 34 g, TransFat 0 g
MOCHA BARS
"I get a lot of requests for these moist bars when we make box lunches for church meetings," reports Flossie Alers of Clinton, Maryland. "Chocolate chips make a sweet topping."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.
Nutrition Facts : Calories 191 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 111mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA BARS
Mocha bars have been a favorite bakery treat of mine for years, but they're always hard to find. This recipe is the best mocha bar I've ever had!
Provided by amsedlacek
Categories Dessert
Time 1h
Yield 20-24 bars
Number Of Ingredients 10
Steps:
- Mix cake mix, pudding, milk and eggs in large bowl.
- Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
- Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
- Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
- Variation: add heath bits to the crushed peanuts. Gives an extra crunch!
CHOCOLATE MOCHA TRIFLE SQUARES
Prepare a tasty dessert idea with chocolate that will be perfect to accompany a coffee break or for after dinner. Your guests and friends will love it.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 15 servings.
Number Of Ingredients 6
Steps:
- Arrange cake slices in bottom of 13x9-inch pan. Drizzle with half of the chocolate syrup.
- Pour milk into large bowl. Add dry pudding mixes and coffee granules. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping; spoon over cake slices.
- Refrigerate several hours or until ready to serve. Top with remaining whipped topping; drizzle with remaining chocolate syrup. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
MOCHA BARS
Make and share this Mocha Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 40m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, beat eggs, oil, coffee and vanilla.
- Combine flour, brown sugar, salt and baking soda; add to coffee mixture.
- Beat until smooth.
- Pour into a greased 15-in.x10-in.x1-in. baking pan.
- Bake at 375 degrees for 30-35 minutes or until the top springs back when lightly touched.
- Sprinkle with chocolate chips and nuts.
- Cool before cutting.
Nutrition Facts : Calories 192.2, Fat 9.4, SaturatedFat 1.9, Cholesterol 10.3, Sodium 108.7, Carbohydrate 26.3, Fiber 0.7, Sugar 17.5, Protein 2
MOCHA TOFFEE CASHEW BARS
Categories Coffee Chocolate Nut Dessert Bake Cashew Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
- Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
- While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.
MOCHA NANAIMO BARS RECIPE BY TASTY
Here's what you need: butter, sugar, cocoa powder, egg, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, heavy cream, instant coffee, powdered sugar, butter, chocolate, cocoa powder
Provided by Marie Telling
Categories Snacks
Yield 9 bars
Number Of Ingredients 15
Steps:
- In a bain-marie, melt the butter, sugar, and cocoa powder.
- Stir in the egg and keep stirring for a minute until the mix thickens.
- Remove the bowl from heat.
- Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
- When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
- Cream the custard powder, softened butter, cream, and instant coffee until smooth.
- Add the powdered sugar and mix until smooth.
- Pour mixture on top of the crust and spread it until you get an even layer.
- In a bain marie, slowly melt the chocolate and the butter.
- Cool it down a little bit then pour it over middle layer.
- Chill the bars for at least 3 hours.
- Cut them into 9 even squares and sprinkle each one with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 663 calories, Carbohydrate 69 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, Sugar 51 grams
MOCHA CINNAMON SHORTBREAD SQUARES
Categories Chocolate Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 shortbread squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. and butter an 8-inch-square baking pan.
- In a bowl with an electric mixer beat butter with sugar until light and fluffy. In another bowl whisk together flour, espresso powder, cocoa powder, salt, and cinnamon. Beat flour mixture into butter mixture until just combined.
- On a lightly floured surface knead dough about 5 times, or until it just comes together. Press dough evenly into prepared and bake in middle of oven 35 to 45 minutes, or until browned lightly and just firm.
- Cool shortbread in pan on a rack 10 minutes. While shortbread is still warm, loosen edges from pan with a small knife and carefully invert onto your hand covered with a kitchen towel. Invert shortbread onto a cutting board and cut into 9 squares. Cool shortbread completely on a rack set over a sheet of wax paper.
- In a metal bowl set over a pan of barely simmering water melt chocolate, stirring, and cool slightly. Drizzle chocolate decoratively over shortbread and let stand until chocolate is hardened.
MOCHA JAVA BARS
For best results, use a high quality Dutch cocoa and gourmet white chocolate.
Provided by Otto Fuller
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 15
Number Of Ingredients 14
Steps:
- To make Pastry: Combine 1/2 cup butter, white sugar, vanilla and the egg in a double boiler over low heat. Stir until thick. Add the graham cracker crumbs, coconut and nuts and mix well. Pour into baking pan and let cool.
- To prepare Filling: In medium-sized bowl, dissolve the instant coffee in the hot coffee. Mix in powdered sugar, cocoa, 1/4 cup of butter and milk. Spread filling over pastry and chill for 15 minutes.
- To prepare Topping: Melt white chocolate in double boiler over low heat. Spread over filling and cut into squares. Store in refrigerator.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 45 g, Cholesterol 39.4 mg, Fat 18.5 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 9.9 g, Sodium 161.8 mg, Sugar 37.8 g
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