Mocha Cappuccino Bars

Summer officially begins this Friday, June 21, 2013.  With the beginning of summer comes the end of school, the beginning of long, lazy afternoons, family barbecues, vacation trips or a sunny afternoon spent with the windows of your car down, the wind whirling the warmed scents of fresh cut grass and summer flowers through the air.

And whatever you're doing with your summer, sometimes you want a fast, easy and delicious treat, something you don't have to spend hours and hours making, something that's grab and go but can also wow your family and friends that drop by unexpectedly or for that family barbecue.

Mocha Cappuccino Bars fit into that description nicely.  Easy to make, they store nicely in the refrigerator and freeze  perfectly for unexpected company, or if you're feeling ambitious and want to pack your freezer with treats for an upcoming family party or trip.  These are what I consider to be an 'adult' treat--a hefty portion of espresso powder flavors the dough making these a splendid dessert with a tall iced coffee in the afternoon or in the evening with a cup of coffee--they are eminently dunk-able.  They are finished with a thin glaze flavored with cinnamon--the perfect topping for a cappuccino!  I found this recipe in a book by Barbara Myers called, "CHOCOLATE CHOCOLATE CHOCOLATE" and have made these bars since I first purchased the cookbook in 1983; they have seen summers from California, Florida to New York and they have never failed to gain faithful fans wherever they have been served.

Loaded with butter and brown sugar, these bars are very rich.  Each bite reveals a chocolate chip along with a warm burst of espresso and vanilla.  I find one of these delicious bars to be quite enough to satisfy a sweet craving, but I've seen coffee fans tuck away several in a seating!  I typically cut these 1 1/2 inches wide by 3 inches long, a generous portion.  I personally don't like them served in the typical 3 X 3 bar because of how rich they are, but feel free to serve them as you like.

Made without eggs, they are crisp without being hard.  Not exactly like biscotti or cookie brittle, but a little biscotti, brittle and cookie rolled into one.  If you freeze them or store them in the refrigerator, bring them to room temperature before serving them.

They travel beautifully.  They can be wrapped and given as a little something extra to a lucky friend.  Toss some in a bag for an impromptu drive, wrap them in wax paper and put them in a lucky someone's lunch.

Another plus in my book for this bar is it's one bowl and done.  Cream butter and sugar, add the espresso and vanilla (I always mix mine together), the flour, salt and baking soda.  Mix very well, making sure you incorporate the flour at the bottom of the bowl.  This is a heavy dough, I do recommend a mixer for this.  Add the chips and when they are mixed throughout the dough, you're ready to pan.

Line a sheet tray with parchment and evenly distribute the dough over the pan.   Press the dough evenly into the pan, pushing as needed so there are no large mounds of dough.  I always fold the excess parchment over to round the edges of the dough so they don't overcook, but if you forget, you can always trim the edges and enjoy them as chef's treat!

Bake these bars in a moderate 350°F oven for 25 to 30 minutes, depending upon your oven.  This is where your keen nose comes into play--you want the center baked but the edges not overdone.  Keep a watchful eye and you'll be rewarded with lovely browned bars.

I let them sit while I mix up the glaze--butter, powdered sugar, cinnamon and half and half--then pour the glaze over the hot bars.  Use a brush or a small offset spatula to spread the glaze over the bars.  I cut them while they are still warm, it's easier.  Let the glaze completely set before removing them from the pan.  You can easily stack these in a container, just layer parchment between the bars to they don't stick and ruin the glassy sheen of glaze on top.  

The recipe as written is for a 15 X 10 X 1" cookie sheet.   It makes between 30 and 40 bars, depending how you cut them. 

Make these and share them with your co-workers, your family and friends.  Everyone will be glad you did.

Enjoy!

 Mocha Cappuccino Bars (Adapted from CHOCOLATE CHOCOLATE CHOCOLATE By Barbara Myers)

1       cup (2 sticks)   Butter, unsalted at room temperature

1       cup                  Brown sugar, packed

1       tablespoon      Instant espresso.  I use Madaglia d'Oro Instant Espresso Powder.  If you use instant coffee, just make sure it is a powder and not crystals.
1       teaspoon         Vanilla extract

2 1/4 cups                All -purpose flour (scoop and sweep method)

1/2    teaspoon         Baking powder

1/2    teaspoon         Salt

2       cups               Chocolate Chips

Glaze

1       tablespoon     Butter, unsalted at room temperature

1/4    teaspoon       Cinnamon

3/4    cup               Powdered sugar

2       tablespoons   Half and half or milk

Preheat the oven to 350°F.  Line your pan with parchment paper or grease the pan well.

Cream the butter and sugar until light and fluffy.  In a small bowl, mix the espresso powder and vanilla together, then add to the creamed mixture.  Mix well.  

Whisk the flour, baking powder and salt together and add by the 1/2 cup full at a time to the creamed mixture.  Make sure you incorporate all the flour by stopping the mixer and scrapping the sides and bottom of the bowl.  Add the chocolate chips.  If using a heavy duty mixer such as a Kitchen Aid, mix the chips into the dough on low.  If you're using a hand mixer, stir the chips in by hand.

Divide the dough in the pan then press evenly with your fingers and heel of your hand.  Bake for 25 to 30 minutes depending upon your oven, until golden brown.  Remove from oven.

Make the glaze by mixing all the ingredients together until smooth.  Pour over the warm bars and brush the glaze over the bars with a pastry brush or an offset spatula.  Before the glaze sets and bars are warm, cut into serving size.  When completely cool, store in airtight container.

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