 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
The rocky tops on these luscious bar cookies come from chocolate-covered coffee beans and crushed toffee bars. Ingredients:
3/4 cup butter or margarine, softened |
3/4 cup firmly packed brown sugar |
1 egg yolk |
1 1/2 cups all-purpose flour |
1 tablespoon instant coffee granules |
1/4 teaspoon salt |
1 (14-ounce) can sweetened condensed milk |
2 tablespoons butter or margarine |
1 tablespoon kahlúa or strong brewed coffee |
1 cup chopped walnuts |
1 cup chocolate-covered coffee beans, chopped |
1 cup coarsely chopped english toffee-flavored candy bars |
Directions:
1. Beat 3/4 cup butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg yolk, beating well. Add flour, coffee granules, and salt, stirring just until blended. Using greased fingers, press dough into bottom of a lightly greased 13 x 9 x 2 pan. Bake at 350° for 20 minutes. Set aside.
2. Combine sweetened condensed milk and 2 tablespoons butter in a saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring often. Remove from heat, and stir in Kahlúa. Pour mixture over prepared crust. Sprinkle with walnuts.
3. Bake at 350° for 10 to 12 minutes or until golden. Remove from oven. Sprinkle with chopped coffee beans and toffee bars while still warm. Cool completely in pan on a wire rack. Cover and chill until firm. Let stand 5 minutes before cutting into bars.
|
|