Mocha Marmalade Shortbread Bars Recipes

Steps:

• Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
• Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
• Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

Steps:

• Preheat oven to 325°F.
• Beat butter and sugar together until smooth.
• Add egg yolk and beat until well-blended.
• Combine flour, coffee, baking powder and salt.
• Stir into butter mixture, and beat until well-blended.
• Press into bottom of a 9"x13" baking pan.
• Bake until lightly browned, 15-18 minutes.
• Spread marmalade over warm crust.
• Let cool completely.
• Meanwhile, in a heatproof bowl set over a pan of barely simmering water, heat chocolate and cream together, stirring often, until chocolate has melted and mixture is smooth.
• Spread evenly over marmalade and chill until chocolate is firm to the touch, about 30 minutes.
• Cut into bars.

Steps:

• Preheat oven to 350°F Line a 15x10x1-inch baking pan with foil.
• In a medium bowl, using an electric mixer set on high speed, beat butter and brown sugar until light and creamy.
• On medium speed, beat in egg.
• In another bowl, combine flour, baking soda and 1/2 teaspoon cinnamon.
• Gradually add flour mixture to butter mixture and mix until dough is smooth. Stir in oats and walnuts.
• Reserve 1 cup dough for topping. Press remaining dough into bottom of prepared pan.
• In a medium saucepan, heat 1 1/2 cups chocolate chips, condensed milk, instant coffee and remaining cinnamon over medium heat; stir until smooth.
• Spread mixture evenly over the dough in the pan, smoothing the surface with a spatula; crumble reserved dough on the top.
• Sprinkle with the remaining chocolate chips. Bake until lightly browned, about 20 minutes. Cool completely on a wire rack. Lift foil to remove from pan; cut into 2-inch bars.

Steps:

• In a mixing bowl, beat eggs, oil, coffee and vanilla.
• Combine flour, brown sugar, salt and baking soda; add to coffee mixture.
• Beat until smooth.
• Pour into a greased 15-in.x10-in.x1-in. baking pan.
• Bake at 375 degrees for 30-35 minutes or until the top springs back when lightly touched.
• Sprinkle with chocolate chips and nuts.
• Cool before cutting.

Steps:

• Mix cake mix, pudding, milk and eggs in large bowl.
• Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
• Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
• Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
• Variation: add heath bits to the crushed peanuts. Gives an extra crunch!

Steps:

• In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.