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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
Course Dessert
Keyword cookie, cookie bar
Prep Time 15 minutes
Cook Time 30 minutes
Servings 30 bars
Author The Cookie Bible

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 9x13 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.