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Mocha BarsMocha Bars

Mocha Bars


By: Michele K. - Columbus, OH - 2017 Recipe Contest Submission

"The creamy mocha filling compliments the shortbread cookie crust for a delicious and decadent dessert."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Chocolate Caramel Truffle Coffee 10 oz. Bag Ground

  • 3/4 cup strong brewed Door County Chocolate Caramel Truffle coffee, cooled
  • 1 cup unsalted butter, softened
  • 3 1/2 cups granulated sugar, divided
  • 3 cups flour, divided
  • 6 large eggs
  • 1/4 cup milk
  • 1 teaspoon cocoa powder, plus additional for dusting
  • Powdered sugar, for dusting

Instructions:

Crust:

  1. Heat oven to 350°F.
  2. Place butter and 1/2 cup sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually add 2 cups flour, and mix on low speed until just combined.
  3. Press evenly into the bottom of a 9 x 13-inch baking pan. Bake at 350°F for 15-20 minutes, or until the edges just become golden.
Filling:
  1. In a large bowl, whisk together the eggs, cooled coffee, milk, 1 teaspoon cocoa powder, 3 cups sugar, and 1 cup flour. Pour over the warm crust. Bake at 350°F for 30-35 minutes, or until the filling is set.
  2. Allow to cool completely. Dust with powdered sugar and additional cocoa powder, and cut into squares.
Yield: 24 squares