Monday, July 29, 2013

Corinne's Cappucino Bars

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Another fabulous recipe from Corinne Gooden!  I could not stop eating these shortbread bars.  They have a hint of espresso, truly addicting.  This recipe originally came from Holly B's Bakery, Lopez Island.

1 cup butter, room temperature
1 cup brown sugar
1 T instant coffee or espresso powder
1 tsp vanilla
2-1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 cups semisweet chocolate chips

2 T milk
1 T butter
3/4 cup powdered sugar
1/4 tsp cinnamon

Preheat oven to 375 with rack in the middle.  Line a rimmed 10'x15' pan with parchment paper or lightly grease the pan.  Cream the first 4 ingredients.  Blend in the flour, baking powder and salt.  Stir in the chocolate chips by hand.  Press and flatten the dough evenly into the pan.  Bake 5 minutes, rotate the pan, bake 5-10 more until the edges start to brown.  Cool 5 minutes before glazing.

Mix the glaze ingredients in a small sauce pan on medium heat until smooth and barely bubbly.
Drizzle it over the pan, smoothing out the edges.  Cool until just warm to touch.  Cut 6 on the 10" side, 4 on the 15" side, then cut each piece diagonally.

Meet the newest member of Amy Gooden's family...