Tuesday, November 15, 2011

Decadent Cappuccino Bars

Cappuccino Bars
As shared from the kitchen of Once Upon a Plate by Mari

Special equipment: 10x15-inch jelly roll pan
Makes a 10 x 15-inch jelly roll pan (cut into any size portions you like, they are rich tasting, so I cut them into smaller portions.)

1 cup room temperature butter (2 sticks)
1 cup light brown sugar, pressed firmly into measuring cup
1 Tablespoon instant espresso powder (I used an Italian one, most grocery stores carry it)
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 to 2 cups chocolate morsels, or chopped chocolate. Can use semi-sweet or a darker, less sweet chocolate.
2 Tablespoons whole milk, half & half, or cream
2 to 3 Tablespoons butter
3/4 cups confectioner's sugar (powdered sugar)
1/4 teaspoon cinnamon
Center rack in middle position of oven, preheat to 375˚(F).
In a medium bowl whisk together flour, baking powder and salt. Set aside.
Either grease, or spray baking oil on inside of the jelly roll pan. Alternately, line with baking parchment.
With an electric mixer cream the butter, brown sugar, instant espresso powder and vanilla.
Add the flour mixture to the creamed butter mixture and beat until just combined. It will should be very crumbly; do not over mix.
With a wooden spoon or rubber/silicone spatula stir the chocolate chips in by hand, distributing evenly.
Transfer the crumbly dough into the prepared jelly roll pan; with your hands press the dough into the pan evenly and firmly.  I find it useful to use a piece of wax paper, or plastic cling film between my hands and the surface of the cookie dough (less sticking to hands.)  You can use a little roller to even it out if you want. You're aiming for an even, flat surface so the glaze will spread evenly later.
Place pan in oven and bake for 5 minutes; rotate pan and bake for 7 to 12 minutes more. The edges should just begin to turn a golden brown.  Don't walk away from the oven during the final moments. 
When done remove to a cooling rack, the cookie base will probably have puffed up a bit so use a spatula (offset spatula works best) to gently tamp down and even the surface of the cookie base to make it level.  Cool for 5 minutes in the pan.   In the meantime . . .
Make the glaze: Combine all glaze ingredients in a small saucepan on the stovetop over medium heat, whisk gently until smooth ~ allow to bubble for just a moment them pour over the warm cookie base and spread evenly to the edges of the pan with a spatula.  Allow to set up until the jelly roll pan is just barely warm to the touch, then cut into desired shapes/sizes.

Enjoy ~  And thank you for visiting!

Recipe adapted from "With Love and Butter", Holly B's Bakery cookbook.

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