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No Bake Caramel Macchiato BarsNo Bake Caramel Macchiato Bars

No Bake Caramel Macchiato Bars


By: Karen S. - Quitman, AR - 2017 Recipe Contest Submission

"This wonderful and light dessert is perfect for anytime of year."

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

Featured ingredient: Caramel Latte Coffee 10 oz. Bag Ground

Crust:

  • 18 vanilla sandwich cookies
  • 2 tablespoons very finely ground Door County Caramel Latte Coffee
  • 6 tablespoons butter, melted
Filling:
  • 1 teaspoon strong brewed Door County Caramel Latte Coffee
  • 8 ounces cream cheese softened to room temperature
  • 1/2 cup confectioners sugar
  • 5 tablespoons caramel ice cream topping divided
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners sugar

Instructions:

Crust:

  1. Place cookies and the finely ground coffee in a food processor and blend until mixture resembles fine crumbs.
  2. Add the melted butter and pulse until fully incorporated.
  3. Press firmly into a 9x9 pan which has been lined with parchment paper. Chill while the filling is being prepared.
Filling:
  1. Place cream cheese in a large mixing bowl and mix on high until smooth. Add sugar vanilla and 2 tablespoons caramel topping. Blend on medium speed until well combined.
  2. Whip the whipping cream along with the confectioners sugar until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture.
  3. Spread evenly over the cooled crust. Chill at least 30 minutes or longer
  4. Cut into 2 1/4 x 3 inch bars and pipe remaining whipped cream on top of each bar. Drizzle with the 3 tablespoons of caramel and garnish with additional cookie crumbs if desired.