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Milk Chocolate-Mocha Bars




Source of Recipe


Family Circle Magazine


List of Ingredients




Cookie Bars:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
1/2 cup chopped pecans (optional)
1 cup milk chocolate chips
Mocha Frosting:
3 tablespoons warm milk
1 tablespoon instant espresso powder
1 box (1 pound) confectioners' sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon vanilla
1/2 cup milk chocolate chips



Recipe



1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking pan with nonstick vegetable-oil cooking spray.
2. Prepare cookie bars: Sift together flour, cocoa powder, espresso powder, salt and baking powder into a bowl.
3. With electric mixer on medium-high speed, beat the butter in a large bowl until smooth and creamy. Add the brown sugar and granulated sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla until blended.
4. On low speed, beat in the flour mixture until well blended. Stir in the pecans if using and milk chocolate chips until evenly distributed. Spread the batter evenly into the prepared baking pan; the batter will be a bit sticky.
5. Bake in 350° oven for 20 to 25 minutes or just until edges begin to pull away from sides of pan. Cool the cookie completely in the pan on a wire rack.
6. Meanwhile, prepare the mocha frosting: Stir together warm milk and espresso powder in a small bowl until the espresso powder is dissolved. Beat together the confectioners sugar, softened butter and vanilla in a medium-size bowl until well blended and smooth. Gradually beat in warm espresso mixture until the frosting is smooth.
7. Once cookie bar in pan has cooled completely, spread evenly with mocha frosting. Sprinkle top with the 1³2 cup milk chocolate chips. Place pan in refrigerator briefly until frosting is set. Cut into 36 bars. Store in the refrigerator.