| ALMOND MOCHA COOKIE BARS |
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Makes about 3 DozenCookie Base: 1 cup slivered almonds 1-1/2 cups firmly packed light brown sugar 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 2 tablespoons instant or espresso coffee powder 1 tablespoon cold coffee 1 teaspoon vanilla 1/2 teaspoon almond extract 2 eggs 1-1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup (6 ounces) miniature semi-sweet chocolate chips Glaze: 1 cup confectioners' sugar 1 tablespoon cold coffee Heat oven to 350ºF. Grease 13 x 9-inch baking pan. Place cooling rack on countertop. For cookie base, spread almonds on baking sheet; bake at 350ºF for 7 to 10 minutes or until golden brown, stirring several times. Cool completely. Chop coarsely. Place brown sugar, shortening, coffee powder, coffee, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in small chocolate chips and reserved almonds. Spread mixture evenly into prepared pan. Bake at 350ºF for 30 to 35 minutes or until set. DO NOT OVERBAKE. Cool completely on wire rack. Cut into 2 x 1-1/2-inch bars. For glaze, combine confectioners' sugar and 1 tablespoon coffee in small bowl. Stir until well blended. Add additional coffee, a little at a time, if icing is too thick, or add additional confectioners' sugar, if icing is too thin. Drizzle glaze over bars. |
