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Nutty Coffee Bars recipe

In these bars, a buttery shortbread crustis topped with a very nutty mixture. The rich result is somewhatreminiscent of pecan pie.

Recipe: Nutty Coffee Bars

Shortbread Crust:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter
Pinch of salt
Nutty Topping:
1 large egg
1 tablespoon instant espresso or coffee powder
1/2 cup firmly packed brown sugar
1/3 cup corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 1/2 cups chopped walnuts, pecans or almonds

  • To prepare shortbread crust: Heat theoven to 375°F (190°C). Line a 9-inch square baking panwith 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 themixture resembles coarse crumbs. Press the mixture firmly intothe bottom of the prepared pan.
  • Bake for 15 to 20 minutes or until verylightly browned. Remove the pan from the oven to a wire rack.Cool slightly.
  • To prepare the nutty topping: Stir theegg and instant coffee in a medium bowl until well blended. Stirin the brown sugar, corn syrup, butter and vanilla until wellblended. Stir in the nuts. Spread the mixture evenly over thewarm crust.
  • Bake for 20 to 25 minutes or until thetopping 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.

    Makes 18 bars.

    Note: You can double this recipe and pressthe crust mixture firmly onto the bottom of a buttered foil-lined15 x 10 x 1-inch baking pan. Bake 20 minutes or until very lightlybrowned. Spread the topping over the warm crust. Bake for 15to 20 minutes or until the topping is firm around the edges andslightly soft in the center. Makes 3 dozen bars.

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