Best Chocolate Espresso Bars Recipes

CHOCOLATE CHIP ESPRESSO BARS

Steps:

• Preheat oven to 375°F, with the rack at middle level. Line a 10x15-inch jelly roll pan with parchment paper or grease lightly. In a large bowl, mix the flour, baking powder, salt, and cinnamon. Set aside. In the bowl of an electric mixer, cream together the butter, brown sugar, espresso powder, and vanilla. Slowly add the flour mixture to the butter mixture and mix until just blended. Stir in the chocolate chips. The dough will be very crumbly, with just barely enough dough to hold together the chocolate chips. Press dough evenly into the jelly roll pan with your hands. Bake for 5 minutes, rotate the pan, and bake for 5-10 minutes more or until the edges are just starting to brown (watch carefully... I baked mine for a total of 18 minutes). Cool in the pan 5 minutes before spreading with the glaze. To make the glaze, place milk, butter, sugar, and cinnamon in a small saucepan over medium heat. Whisk until smooth and barely bubbly. Drizzle the glaze evenly over the bars and smooth out to the edges and corners with a rubber spatula. Cool until the pan is just warm to the touch, then cut into bars and serve.

DARK CHOCOLATE ESPRESSO GRANOLA BARS

Steps:

• Preheat oven to 325F.
• Place all ingredients in a large mixing bowl. Mix with a wooden spoon to combine.
• Spread mixture evenly in a 9x9" baking dish. Bake for 25-30 minutes, or until golden around the edges.
• Let cool and slice into 8 bars. Serve or refrigerate for later.

CHOCOLATE ESPRESSO BARS

Steps:

• Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.
• Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.
• In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about 2 minutes. Remove from the heat and let cool slightly.
• In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.
• Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.
• Meanwhile, make the glaze: In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.
• Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1/2-by-2 1/2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean.