This week’s recipe: Cappuccino Bars
Ingredients:
6 Tablespoons of instant cappuccino
2 Tablespoons hot water
1 cup butter, softened
¾ cup sugar
1 egg
2 2/3 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt
Topping:
12 oz white chocolate
3 tablespoons of instant cappuccino
1 ½ tablespoons VERY HOT water
4 tablespoons sugar
5 to 6 oz semi-sweet chocolate
1 quart size freezer Ziploc bag
Directions:
In a large bowl combine the butter and sugar and mix until it is light and smooth. In a small bowl add together the 6 tablespoons of cappuccino powder and the 2 tablespoons of water, mix together until dissolved. Add the cappuccino mix and the egg into the butter and mix well. Pre-heat the oven to 370 degrees.
Photo by Sue York/ladailypost.comMix together the flour, baking powder, baking soda, and salt. Add about ½ of the flour mixture into the wet mix and stir until it is incorporated.
Photo by Sue York/ladailypost.comAdd the rest of the flour mixture and incorporate it.
Cut a piece of parchment paper to fit in the bottom of quarter sheet pan (9 x 13). Place the paper in the bottom of the pan and spray the pan with non-stick spray.
Photo by Sue York/ladailypost.comPress the dough into the pan. Bake at 370 until golden (about 20-25 minutes). Cool.
Topping:
Mix together in a microwave safe bowl the HOT water and sugar, mix well. Add the 3 tablespoons of cappuccino powder and mix well. Add into the bowl the white chocolate and cook in microwave for 30 seconds at a time until the chocolate starts to melt.
Photo by Sue York/ladailypost.comThen only use 10 seconds at a time to get the mix melted and incorporated. Pour over the bars. Cool.
Decoration:
In a microwave safe bowl, melt the dark chocolate. Mix well. Fill the corner of the Ziploc bag with the melted chocolate.
Photo by Sue York/ladailypost.comSnip off just a small corner of the bag and pipe designs on top.
Cappuccino Bars
Photo by Sue York/ladailypost.com