Saturday, December 5, 2009

Christmas Countdown: Hint #4: Mocha Toffee Bars Recipe

The Pittsburgh Coffee Pot's
Christmas Countdown!
There are 20 days until Christmas!
Hint #4: Mocha Toffee Bars
Last night at Lawrenceville's Joy of Cookies Tour I tried Mocha Toffee Bars at Divertido, an eclectic gift boutique on Butler Street. These cookie bars would be the perfect treat to serve at a holiday party. They were rich, but not too sweet and they had just enough espresso for that coffee jolt. The recipe is listed below -courtesy of Gourmet Magazine and Lawrencville's 2009 Joy of Cookies Tour.
  • 2 sticks (1 cup) softened, unsalted butter
  • 1 cup firmly packed brown sugar
  • 1 egg yolk
  • 1.5 teaspoons vanilla
  • 3 tablespoons instant espresso power dissolved in 2 tablespoons water
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 8 ounces semi-sweet chocolate
  • 3/4 cup salted, roasted chopped cashews

Pre-heat oven to 350 degrees F.

  1. In a bowl with an electric mixer, cream the butter, add the brown sugar and beat the mixture until light and fluffy.
  2. Beat in the yolk, add the vanilla and the espresso mixture, a little at a time, beating, and beat the mixture until combined well.
  3. Add the salt and flour, beating, and beat the mixture again until combined well.
  4. Spread the batter evenly in a jelly-roll pan (15.5" x 10.5" x 1") and bake in the middle of the oven for 15 to 20 minutes, or until it pulls away slightly from the edge of the pan.
  5. Spread the chocolate, melted evenly over the baked layer and sprinkle the cashews over it.
  6. Let the mixture cool in the pan on a rack, cut into bars and chill for 15 to 20 minutes, or until chocolate in firm.
  7. Enjoy!

Makes 48 cookies.

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