Best 4 Cappuccino Bars Recipes

CAPPUCCINO NANAIMO BARS

Steps:

• Preheat oven to 350° F and prepare a 8-inch square pan by greasing bottom and sides with vegetable oil or spray.
• For base, melt butter and stir in sugar. Sift cocoa powder into mixture and blend well. Whisk together egg and vanilla extract and add. Blend in chocolate cookie crumbs, coconut and chopped walnuts until evenly incorporated. Press into prepared pan and bake for 10 minutes. Allow to cool for 10 minutes then chill for 20 minutes.
• For cappuccino filling, beat butter by hand until smooth and beat in custard powder. Heat milk with coffee powder to dissolve and cool to room temperature. Add milk to butter mixture a stir in sifted icing sugar a cup at a time, combining well. Spread over base and chill while preparing topping.
• For topping, melt chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover evenly. Chill for 30 minutes.
• To serve, slice with a hot, dry knife into 1-inch squares.

CAPPUCCINO CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Butter 11 x 7 x 1 1/2- inch metal baking pan. Grind graham crackers with 1/4 cup sugar in processor to small crumbs. Add 1/4 cup butter and 1 1/2 teaspoons espresso powder. Blend until crumbs are moist and stick together. Transfer 1/2 cup crumb mixture to pie dish for crumb topping. Press remaining mixture onto bottom of prepared metal baking pan. Bake crumbs in pan and pie dish until golden, 10 minutes. Cool 10 minutes. Maintain oven temperature.
• Meanwhile, stir remaining 5 teaspoons espresso powder, 1 tablespoon cream, and vanilla in small bowl until coffee dissolves. Beat cream cheese in large bowl until smooth. Add 2/3 cup sugar and beat to blend. Beat in coffee mixture, then egg.
• Spread filling evenly over crust in metal baking pan. Bake until set, about 25 minutes. Chill uncovered until cold and firm, at least 2 hours and up to 1 day.
• Beat 1 cup cream in medium bowl until firm peaks form. Cut cheesecake lengthwise into 3 strips; cut each strip into 5 bars. Transfer bars to platter. Dollop whipped cream atop each bar. Sprinkle with crisp crumb mixture from pie dish.

CAPPUCCINO BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
• In medium bowl, stir bar ingredients with spoon until well blended. Spread in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 8 rows by 4 rows. Serve warm or cool.

GLAZED CAPPUCCINO BARS

Steps:

• 1. Heat oven to 350°F. Lightly grease and flour bottom and sides of 9x13-inch baking pan. Shake out excess flour; set baking pan aside.
• 2. In a large mixing bowl, combine flour, baking soda, salt and cinnamon; set aside.
• 3. Beat together the butter and both sugars at medium speed for about 2 minutes or until fluffy and smooth. Beat in the cooled coffee and vanilla. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add the flour mixture, and beat until well blended. It should be thick, like cookie dough.
• 4. Spread cookie dough in an even layer in the prepared baking pan. Bake 30 to 35 minutes or until lightly browned on the surface. Remove from oven and let cool completely or at least 20 minutes.
• 5. FOR THE GLAZE: In a small bowl, mix powdered sugar, vanilla and 1 tablespoon cold coffee until icing is smooth and thin enough to drizzle. If glaze is too thick, add more cold coffee, 1 tablespoon at a time, and continue stirring until you reach the right consistency. In a random pattern, drizzle glaze from a teaspoon over the surface of the cooled cookie base. Set the pan aside for about 10 to 15 minutes to let the glaze harden a bit. To get 24 bars, cut 6 vertical rows and 4 horizontal rows.