Mochacrumblebars Recipes

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MOCHA BUTTERCREAM BROWNIE BARS



Mocha Buttercream Brownie Bars image

Provided by Food Network

Categories     dessert

Time 35m

Yield 24 bars

Number Of Ingredients 17

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Bars:
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Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) pkg. Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
1/2 tsp. vanilla extract
1/8 tsp. salt
2 large eggs
1/2 tsp. ground cinnamon
Frosting:
1 tbsp. Folgers Classic Roast® Instant Coffee Crystals
2 tbsps. hot water
2 cups powdered sugar
1/2 cup butter, softened
1/4 cup unsweetened cocoa powder

Steps:

  • HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water, eggs and cinnamon. Spread batter in prepared pan.
  • BAKE 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
  • DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set.

S'MORES COOKIE CRUMBLE BARS



S'mores Cookie Crumble Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 16 squares

Number Of Ingredients 9

8 sheets graham crackers, finely ground, or 1 cup store-bought graham cracker crumbs
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 large egg, at room temperature
1/2 teaspoon vanilla extract
One 4.4-ounce bar milk chocolate, such as Hershey's, broken into pieces
1 cup marshmallow creme

Steps:

  • Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil or parchment, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars.
  • Stir together the ground grahams, flour, sugar and salt in a small bowl. Cream the butter, egg and vanilla in a medium bowl with an electric mixer on low speed until creamy and combined; you are not trying to beat a great amount of air into the mixture. Add the graham mixture and continue to beat on low speed until just combined and large crumbles form.
  • Place about two-thirds of the mixture in the prepared pan and firmly press down. Reserve a few pieces of the chocolate for garnish (about 1/2-ounce), and then scatter the rest of the chocolate pieces over the base. Drop spoonfuls of the marshmallow creme over the chocolate, stretching the creme so it covers more of the base. Drop the remaining cookie batter in small clusters over the chocolate and creme so the creme is mostly covered.
  • Bake until the dough is golden brown and the cookie in the center of the pan feels firm, about 40 minutes. The marshmallow creme will puff through the crumble and brown, and it will deflate as it cools. Cool in the pan at least 15 minutes.
  • Using the foil overhang, lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 30-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-2-inch squares. Serve warm or at room temperature.

MOCHA CRUMBLE BARS



Mocha Crumble Bars image

These are incredible!!! Everyone who ate one at the party said "Oh wow!" as soon as they put them in their mouth. Bet you can't eat just one!!

Provided by Marg CaymanDesigns

Categories     Bar Cookie

Time 45m

Yield 30 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 1/2 cups firmly packed light brown sugar
1 egg
2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon cinnamon, divided
2 cups quick oats
1 cup chopped walnuts
2 cups semi-sweet chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
1 tablespoon instant coffee

Steps:

  • Preheat oven to 350°F Line a 15x10x1-inch baking pan with foil.
  • In a medium bowl, using an electric mixer set on high speed, beat butter and brown sugar until light and creamy.
  • On medium speed, beat in egg.
  • In another bowl, combine flour, baking soda and 1/2 teaspoon cinnamon.
  • Gradually add flour mixture to butter mixture and mix until dough is smooth. Stir in oats and walnuts.
  • Reserve 1 cup dough for topping. Press remaining dough into bottom of prepared pan.
  • In a medium saucepan, heat 1 1/2 cups chocolate chips, condensed milk, instant coffee and remaining cinnamon over medium heat; stir until smooth.
  • Spread mixture evenly over the dough in the pan, smoothing the surface with a spatula; crumble reserved dough on the top.
  • Sprinkle with the remaining chocolate chips. Bake until lightly browned, about 20 minutes. Cool completely on a wire rack. Lift foil to remove from pan; cut into 2-inch bars.

MOCHA JAVA BARS



Mocha Java Bars image

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

2 teaspoons instant coffee granules
2 tablespoons strong brewed coffee
2 tablespoons milk
¼ cup butter, softened
¼ cup cocoa powder
2 ½ cups confectioners' sugar
6 ounces white chocolate
½ cup butter
½ cup white sugar
1 teaspoon vanilla extract
1 egg
2 cups graham cracker crumbs
½ cup finely chopped walnuts
¾ cup flaked coconut

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

MOCHA BARS



Mocha Bars image

"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

2 large eggs
1 cup vegetable oil
1 cup cold coffee
1 teaspoon vanilla extract
3 cups all-purpose flour
2-1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup chopped walnuts

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.

RASPBERRY-MOCHA CHOCOLATE BARK



Raspberry-Mocha Chocolate Bark image

Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 pound.

Number Of Ingredients 5

1-1/4 cups white baking chips
1 teaspoon shortening, divided
1/4 cup seedless raspberry preserves
4 tablespoons finely crushed chocolate-covered espresso beans, divided
1 cup plus 2 tablespoons dark chocolate chips, divided

Steps:

  • Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.

Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 18mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

MOCHA BARS



Mocha Bars image

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

1 (18 ounce) box cake mix
1 (6 ounce) box instant vanilla pudding
2 cups milk
2 eggs
1/2 cup butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
3 -4 tablespoons milk, seperated
crushed peanuts

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!

MOCHA-TOFFEE TRUFFLE BARS



Mocha-Toffee Truffle Bars image

Prize-Winning Recipe 2010! Indulge in a rich bar cookie - lots of flavor, lots of gooey bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 36

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon instant coffee granules
1 package (11.5 oz) milk chocolate chips (2 cups)
1 package (8 oz) toffee bits (1 1/2 cups)
1 cup chopped pecans

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
  • Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
  • Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
  • Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 20 g, TransFat 1/2 g

CINNAMON-MOCHA FUDGE BARS



Cinnamon-Mocha Fudge Bars image

Indulge in a fudgy bar that's reminiscent of Mexican coffee complete with cinnamon.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 12

1 teaspoon instant coffee granules or crystals
2 tablespoons hot water
1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
1 egg
2 teaspoons instant coffee granules or crystals
1/4 cup hot water
3 cups powdered sugar
1/4 cup unsweetened baking cocoa
1/2 cup butter, softened
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
  • In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 16 g, TransFat 0 g

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