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Receta Almond Mocha Bars

Name: Almond Mocha Bars
Ingredients: 1 1/2 c. Firmly-packed brown sugar; 2/3 c. Crisco shortening; 2 1/2 Tbsp. Instant coffee dissolved in; 2 Tbsp. Cool water; 1 tsp Vanilla; 1/2 tsp Almond extract; 2 x Large eggs; 1 1/2 c. All-purpose flour; 1/3 c. Cocoa; 1/2 tsp Salt; 1/4 tsp Baking soda; 1 c. Miniature semi-sweet chocolate chips; 1 c. Slivered almonds toasted and coarsely minced; 1 c. Icing sugar; 2 Tbsp. Cool strong coffee*

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Ingredientes

1 1/2 c. Firmly-packed brown sugar
2/3 c. Crisco shortening
2 1/2 Tbsp. Instant coffee dissolved in
2 Tbsp. Cool water
1 tsp Vanilla
1/2 tsp Almond extract
2 x Large eggs
1 1/2 c. All-purpose flour
1/3 c. Cocoa
1/2 tsp Salt
1/4 tsp Baking soda
1 c. Miniature semi-sweet chocolate chips
1 c. Slivered almonds toasted and coarsely minced
1 c. Icing sugar
2 Tbsp. Cool strong coffee*

Direcciones

* (1 Tbsp instant coffee dissolved in 2 tbsp [30 mL] cool water)
1. Preheat oven to 350F (180C). Grease 13 x 9-inch
(33 cm x 23 cm) pan with shortening. Place cooling rack on countertop.
2. For bars, combine brown sugar, shortening, coffee mix, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer till well blended. Beat Large eggs into creamed mix.
3. Combine flour, cocoa, salt and baking soda. Mix into creamed mix at low speed just till blended. Stir in chocolate chips and almonds. Spread mix proportionately in prepared pan.
4. Bake at 350F (180C) for 30 to 35 min, or possibly till set. Don't OVERBAKE. Cold completely in pan on wire rack.
Cut into bars.
5. For glaze, combine icing sugar and coffee in small bowl.
Stir till well blended. Add in additional coffee if mix is too thick to drizzle. Drizzle over cooled bars.
Makes: 3dozen bars