I made a version of Cappucino Crunch Bars for Monday, June 5, 2023. This recipe appeared in the 2004 edition of The Cookie Bible published by Publications International, Ltd.
Cappucino Crunch Bars
This recipe is from a book I received as a gift some years ago. "The Cookie Bible" doesn't have an author listed but the ISBN is 978-1-4127-2009-0
Servings 30 bars
Equipment
- sieve
- 2 mixing bowl
- 9 x 13 baking pan close to 23/33 cm
- oven
Ingredients
Dry
- 1 ¾ cup all purpose flour sifted (1 cup is 130g for me)
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp cinnamon ground
Wet
- 1 cup butter (two sticks) Softened to room temperature
- 1 ½ cup brown sugar firmly packed
- ½ cup granulated sugar
- 2 whole eggs
- 1 tsp orange zest optional
Cooled to room temp:
- 2 tsp instant coffee or espresso
- 1 tbl hot water
Mix Ins
- 1 cup white chocolate chips
- 1 cup chocolate covered toffee bits
Instructions
- Preheat oven to 350℉ / 175℃
- Using the grease of your choice or the wrappers from the butter, grease the 9×13 baking pan
- Combine flour, baking soda, salt and cinnamon in large bowl; set aside
- Beat butter and sugars with electric mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add coffee mixture, vanilla and orange peel, if desired; beat well. Stir in chocolate chips and toffeee bits.
- Pour batter evenly into prepared pan. Bake 25 to 35 minutes or until golden brown. Cool completely in pan on wire rack; cu into bars.
Notes
The recipe as written in this book never specifies when to add the flour, so I do so after the eggs in parts, using the coffee to slacken the mixture again.
Cappucino Crunch Bars (Ashton’s Version)
My version of the recipe, smaller and with my own take.
Servings 15 bars
Equipment
- mixer optional, but makes getting that fluffy texture on the butter easier
- sifter
- oven
- 2 mixing bowls
- ostensibly, 8×8 baking pan or, for the first time I made it, two foil take out trays
Ingredients
Dry
- 40 grams whole wheat flour
- 80 grams all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
Wet
- ½ cup butter (one stick) Softened, to room temperature
- ¾ cup brown sugar firmly packed
- ¼ cup granulated sugar
- 1 whole egg
- 1 tsp vanilla
Coffee Mixture (cooled to room temperature)
- 1 tsp espresso
- 1 ½ tsp hot water
Mix ins
- ⅓ cup white chocolate chips
- ⅓ cup dark chocolate chips
- ⅓ cup butterscotch chips
- 1 tblsp chia seeds
- 1 tblsp hemp seeds
Instructions
Getting Started
- Grease baking pan with butter wrapper or other grease
- If using a full oven get it preheating. I am using my fancy microwave toaster oven that preheats nigh instantly so I wait until later to getting started.
Dry
- Add all dry ingredients through a sifter. This is to trap air in these ingredients, not to measure them, so make sure to turn out the wheat bran that gets caught in the sieve into the ingredients. Set this aside and turn to your other mixing bowl.
Wet (scrape down the bowl periodically if using a mixer)
- Beat the butter until it is whipped and airy
- Add the sugar and beat until fluffy
- Add egg and beat until fluffy and well incorporated
- Add about half of the dry mixture and all of the mix ins you would like to have
- Add the coffee and vanilla
- Add the other half of the dry ingredients
Baking
- Carefully scoop out the dough and spread into pan. If using two takeout pans like I did, it's useful to pass the two over a scale to get the dough divided evenly. I had about 300ish grams in each tray.
- Bake at 350℉ / 170℃ for 26 minutes
- Remove to wire rack and cool in pan
