Toffee Coffee Bars

Coat 13 x 9-inch baking pan with no-stick cooking spray. COMBINE 1/2 cup melted butter, oats, brown sugar, flour, nuts and baking soda in large bowl. Press firmly onto bottom of prepared pan. BAKE 10 to 15 minutes or until surface is bubbly. Melt 2 tablespoons butter in medium saucepan, over medium heat.

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Make the coffee buttercream: In a small bowl, add the butter and cream with a fork, until softened and smooth. Add in the powdered sugar, vanilla extract, espresso powder and mix until combined. If the buttercream is too warm, place it into the fridge for a few minutes to firm up.

Toffee Coffee Bars

Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds. Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

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Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine the confectioners' sugar, vanilla and.

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Using a long, sharp knife, cut the bars into 9 even squares (3 slices horizontally, 3 slices vertically for a total of 9 bars). 8. Store in a sealed container in the fridge for up to 2 weeks.

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Make the crust. Rub the sugar with lemon zest before making the crust to infuse it with lemon flavor. Then, cream the butter and add the flour and salt until a crumbly dough forms.

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Directions. In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans.

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In a mixing bowl, add the cereal, cocoa powder, instant coffee and salt, and whisk to combine. Set aside. In a separate large mixing bowl, stir together the peanut butter, honey and vanilla. (If the nut butter is too stiff, microwave for about 20 seconds to soften it up before adding the honey and vanilla.) Add half the dry cereal mix into the.

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Beat eggs. Add coffee (not boiling). Add brown sugar; mix well. Add sifted flour and other dry ingredients. Add oil and vanilla; blend well. Pour onto a large ungreased cookie sheet. Sprinkle chocolate chips and walnuts on top of batter. Bake at 350°F, for 25-30 minutes. Cool and cut into squares.

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Sift together the flour, baking powder, baking soda, and cinnamon next. Alternate the dry sifted ingredients with hot coffee to beat into the creamed mixture until you incorporate those ingredients. Spread in a well-greased 15-1/2″ x 10-1/2″ x 1″ inch pan. Bake at a 350-degree oven for about 20 minutes.

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Directions. Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan.

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Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and optional walnuts. Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

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1 tablespoon water. Pre-heat oven to 350 degrees. Cream together shortening or butter, brown sugar and egg, then stir in coffee. Stir in flour, baking powder, baking soda, salt and cinnamon. Blend in raisins and walnuts. Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.

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Step 2. Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3.

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Instructions. 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper. 2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat and stir in the brown sugar and maple syrup.

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Beat brown sugar, oil, and eggs together in a bowl using an electric mixer until smooth and creamy. Stir flour, coffee, salt, baking soda, and vanilla extract into creamed sugar mixture until batter is just mixed; fold in chocolate chips and walnuts. Spread batter into the prepared baking dish. Bake in the preheated oven until edges start to.