Nutty Coffee Bars Recipes

EASY NUTTY FUDGE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Base ingredients until well blended. Press evenly in bottom of pan.
• To make Topping, in medium microwavable bowl, microwave 1/2 cup butter uncovered on High 30 to 60 seconds or until melted. Add chocolate chips; stir to melt. Microwave 15 seconds, if necessary to melt chips.
• Add condensed milk; stir until completely blended. Pour over base in pan, spreading evenly. Sprinkle with nuts.
• Bake 28 to 30 minutes or until topping is set. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 4 rows.

NUTTY NOEL BARS

Steps:

• Heat oven to 350°. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
• Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown.
• Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

HOT NUTTY IRISH COFFEE

Steps:

• Mix sugar and cinnamon together on a flat dish. Wet the rim of a mug and dunk into the cinnamon-sugar mixture. Pour Irish cream and hazelnut liqueur into the mug. Add coffee. Top coffee with whipped cream and a sprinkle of cinnamon sugar.

COFFEE NUT BARS

Steps:

• Dissolve coffee in hot water; set aside. Put butter and sugars in mixing bowl and combine. Stir in egg and vanilla.
• Sift in flour, baking powder, salt, and baking soda alternately with coffee.
• Spread evenly into 8x8 pan. Bake at 350 for 25-30 minutes or until done.
• Cool in pan then dust with powdered sugar. (I like to cover my pans not long after coming out of oven to keep the moisture in for chewiness). :).

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
• Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

NUTTY CHOCOLATE TOFFEE BARK

Steps:

• Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7-9 minutes.
• Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.
• Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.
• Do Ahead
• Toffee can be made 3 days ahead. Store airtight at room temperature.

NUTTY COFFEE BARS

Steps:

• To prepare shortbread crust:.
• Heat the oven to 375*F (190*C).
• Line a 9-inch square baking pan with foil; lightly butter the foil.
• Mix the flour and sugar in medium bowl.
• Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
• Press the mixture firmly into the bottom of the prepared pan.
• Bake for 15 to 20 minutes or until very lightly browned.
• Remove the pan from the oven to a wire rack.
• Cool slightly.
• To prepare the nutty topping:
• Stir the egg and instant coffee in a medium bowl until well blended.
• Stir in the brown sugar, corn syrup, butter and vanilla until well blended.
• Stir in the nuts. Spread the mixture evenly over the warm crust.
• Bake for 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center.
• Cool the bars completely on a wire rack.
• Cut into bars to serve.
• Store in a tightly covered container.
• Note: You can double this recipe and press the crust mixture firmly onto the bottom of a buttered foil-lined 15 x 10 x 1-inch baking pan. Bake 20 minutes or until very lightly browned. Spread the topping over the warm crust. Bake for 15 to 20 minutes or until the topping is firm around the edges and slightly soft in the center. Makes 3 dozen bars.