Almond Mocha Cookie Bars
(4) Ratings

Almond Mocha Cookie Bars

Prep Time: |
Cook Time: |
Makes: 3 dozen bars

Ingredients

  • Cookie

  • 1 cup 250 mL slivered almonds
  • 1 1/2 cups 375 mL firmly packed light brown sugar
  • 2/3 cup 150 mL Crisco® All-Vegetable Shortening
  • 2 tbsp 30 mL instant or espresso coffee powder
  • 1 tsp 5 mL cold coffee
  • 1 tsp 5 mL vanilla extract
  • 1/2 tsp 2 mL almond extract
  • 2 large eggs
  • 1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
  • 1/3 cup 75 mL unsweetened cocoa powder
  • 1/2 tsp 2 mL salt
  • 1/4 tsp 1 mL baking soda
  • 1 cup 250 mL miniature semi-sweet chocolate chips
  • Glaze

  • 1 cup 250 mL icing sugar
  • 1 tbsp 15 mL cold coffee

Preparation

  1. Heat oven to 350°F (190ºC).
  2. Grease and line with parchment paper a 13" x 9" (3 L) baking pan; set aside.
  3. Cookie: Spread almonds on baking sheet; bake for 7 to 10 minutes or until golden brown, stirring several times. Cool completely. Chop coarsely. Combine brown sugar, shortening, coffee powder, coffee, vanilla and almond extracts; beat at medium speed until well blended. Add eggs; beat well. In a medium bowl, combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in small chocolate chips and reserved almonds. Spread mixture evenly into prepared pan. Bake for 30 to 35 minutes or until set. Cool completely on wire rack. Cut into 2" x 1 1/2" (5 cm x 3 cm) bars.
  4. Glaze: In a small bowl, combine icing sugar and coffee; stir until well blended. Add additional coffee, a little at a time, if icing is too thick, or add additional icing sugar, if icing is too thin. Drizzle glaze over bars.