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Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
3 dozen bars

Prep Time:
20 minutes

Cook Time:
30 to 35 minutes

Servings:
3 dozen bars

Almond Mocha Cookie Bars

INGREDIENTS

Almond Mocha Cookie Bars

  • Cookie
  • 1 C. (250 mL) slivered almonds
  • 1 1/2 C. (375 mL) firmly packed light brown sugar
  • 2/3 C. (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) pure vanilla extract
  • 1/2 tsp. (2 mL) pure almond extract
  • 2 large eggs
  • 1 1/2 C. (375 mL) all-purpose flour
  • 1/3 C. (75 mL) unsweetened cocoa powder
  • 1/2 tsp. (2 mL) salt
  • 1/4 tsp. (1 mL) baking soda
  • 1 C. (250 mL) miniature semi-sweet chocolate chips
  • Glaze
  • 1 C. (250 mL) icing sugar
  • 1 Tbsp. (15 mL) cold coffee

DIRECTIONS

  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 Pure 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.