valchemist
09-23-2005, 10:20 AM
these are too good not to share, even though they aren't light. I got the recipe from Mindy (MiMo), so it is all her fault. ;)
my notes and changes are below.
* Exported from MasterCook *
Coffee Toffee Bars
Recipe By :MiMo
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bars
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
8 ounces unsalted butter -- (2 sticks)
softened, plus more for greasing
1 cup packed dark brown sugar
2 rounded tablespoons instant coffee
1 tsp. pure almond extract
2 cups butterscotch morsels -- (I made one version with toffee bits instead)
1/2 cup chopped pecans
Icing
1 tbsp. unsalted butter -- softened
3/4 cup confectioners’ sugar
1/4 tsp. pure almond extract
1 1/2 tbsp milk -- (approximately)
Preheat oven to 350 F.
To make the bars, sift together the flour, baking powder, and salt into a large bowl.
In a separate bowl, use and electric mixer to cream the butter and brown sugar until smooth. Beat in the coffee and almond extract; mix well. With a wooden spoon, blend in the flour mixture and mix well. Stir in the butterscotch morsels and pecans. The batter will be very stiff.
Grease a baking sheet or jelly roll pan. Press the cookie dough into the center of the pan in a rectangle about 9 x 8 x 2 inches deep. Do not let the dough touch the edges of the pan. Bake until firm, 20 to 25 minutes. Remove the pan from the oven and set on a rack.
Meanwhile, make the icing: In a small bowl, use a fork to cream together the butter, confectioners’ sugar, and almond extract. Continue using the fork to whip in the milk, a little at a time, just until the icing is smooth and shiny.
Spread the icing with a rubber spatula on the warm rectangle of cookie dough; the icing will be thin. Cut the rectangle with a sharp knife into diagonal squares (diamond shapes) and let them cool in the pan for about 20 minutes. Use a metal spatula to transfer the pieces to a serving plate.
Source:
""A Taste of the Gulf Coast" by Jessie Tirsch."
my changes:
I left out the nuts
I used 1 heaping tbsp instant espresso powder.
I split the dough in half.
first half: half tsp almond and 2/3 cup butterscotch chips
second half: no almond and 3/4 cups toffee bits (NOT the chocolate covered kind)
for the icing, I used 1/4 tsp caramel extract. I loved that addition for these bars. It went so well. I think the almond would overpower.
my notes:
The dough spread a bit more than I thought it would, so it IS important to mold it just as directed (2 inches high). I have a picture of how the dough looked after coming out of the oven.
The bars were absolutely delicious. buttery and shortbready in texture, but with more of a chew to them. (the edge parts are more crisp but the middle parts are all chewy). very dense and rich. the dough itself isn't too sweet, so the chips and icing are a good addition. the final product is nicely sweet. I loved both versions. the almond extract was definitely not overpowering in the butterscotch version, but a hint was there. The toffee version was a bit more sticky/toothsome in texture. both versions tasted great, it just depends what flavors you like. the butterscotch version was sweeter and you could get away with only a half cup of chips (for a half recipe) there, I think.
http://www.imagestation.com/picture/sraid188/p1681955b4fa3261204943681a34b69a3/f22e5e92.jpg
http://www.imagestation.com/picture/sraid188/p75715e7a0ba45e207ebdc9a86a7635b9/f22e5e7d.jpg
http://www.imagestation.com/picture/sraid188/p942afaa911bd5bf0eb88a1f657b79c98/f22e5e53.jpg
my notes and changes are below.
* Exported from MasterCook *
Coffee Toffee Bars
Recipe By :MiMo
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bars
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
8 ounces unsalted butter -- (2 sticks)
softened, plus more for greasing
1 cup packed dark brown sugar
2 rounded tablespoons instant coffee
1 tsp. pure almond extract
2 cups butterscotch morsels -- (I made one version with toffee bits instead)
1/2 cup chopped pecans
Icing
1 tbsp. unsalted butter -- softened
3/4 cup confectioners’ sugar
1/4 tsp. pure almond extract
1 1/2 tbsp milk -- (approximately)
Preheat oven to 350 F.
To make the bars, sift together the flour, baking powder, and salt into a large bowl.
In a separate bowl, use and electric mixer to cream the butter and brown sugar until smooth. Beat in the coffee and almond extract; mix well. With a wooden spoon, blend in the flour mixture and mix well. Stir in the butterscotch morsels and pecans. The batter will be very stiff.
Grease a baking sheet or jelly roll pan. Press the cookie dough into the center of the pan in a rectangle about 9 x 8 x 2 inches deep. Do not let the dough touch the edges of the pan. Bake until firm, 20 to 25 minutes. Remove the pan from the oven and set on a rack.
Meanwhile, make the icing: In a small bowl, use a fork to cream together the butter, confectioners’ sugar, and almond extract. Continue using the fork to whip in the milk, a little at a time, just until the icing is smooth and shiny.
Spread the icing with a rubber spatula on the warm rectangle of cookie dough; the icing will be thin. Cut the rectangle with a sharp knife into diagonal squares (diamond shapes) and let them cool in the pan for about 20 minutes. Use a metal spatula to transfer the pieces to a serving plate.
Source:
""A Taste of the Gulf Coast" by Jessie Tirsch."
my changes:
I left out the nuts
I used 1 heaping tbsp instant espresso powder.
I split the dough in half.
first half: half tsp almond and 2/3 cup butterscotch chips
second half: no almond and 3/4 cups toffee bits (NOT the chocolate covered kind)
for the icing, I used 1/4 tsp caramel extract. I loved that addition for these bars. It went so well. I think the almond would overpower.
my notes:
The dough spread a bit more than I thought it would, so it IS important to mold it just as directed (2 inches high). I have a picture of how the dough looked after coming out of the oven.
The bars were absolutely delicious. buttery and shortbready in texture, but with more of a chew to them. (the edge parts are more crisp but the middle parts are all chewy). very dense and rich. the dough itself isn't too sweet, so the chips and icing are a good addition. the final product is nicely sweet. I loved both versions. the almond extract was definitely not overpowering in the butterscotch version, but a hint was there. The toffee version was a bit more sticky/toothsome in texture. both versions tasted great, it just depends what flavors you like. the butterscotch version was sweeter and you could get away with only a half cup of chips (for a half recipe) there, I think.
http://www.imagestation.com/picture/sraid188/p1681955b4fa3261204943681a34b69a3/f22e5e92.jpg
http://www.imagestation.com/picture/sraid188/p75715e7a0ba45e207ebdc9a86a7635b9/f22e5e7d.jpg
http://www.imagestation.com/picture/sraid188/p942afaa911bd5bf0eb88a1f657b79c98/f22e5e53.jpg