"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Coffee Crunch Bars Recipe

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This recipe for Coffee Crunch Bars, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robbie Horn
Added: Friday, March 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup plus 2 TB unsalted butter, room temperature
1 and 1/4 cups dark brown sugar, firmly packed
2 TB instant expresso powder
1/2 tsp almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds

Directions:
Directions:
Preheat oven to 325. Whisk first 3 ingredients in a medium bowl to blend. Using an electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Sitr in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick). Turn dough out onto ungreased baking sheet. Using hands, press dough into 12 inch square. Pierce all over with fork at 1 inch intervals. Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars (or less if you want larger cookies) and transfer to rack. Cool (bars will crisp further as they cool). Store in airtight container at room temperature.

Number Of Servings:
Number Of Servings:
36-48
Personal Notes:
Personal Notes:
Maybe it's the caffeine, but these are addictive! You might want to cut into wedges to use in garnishing a nice scoop of french vanilla ice cream.

 

 

 

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