Monica's Mocha Bars
This recipe makes 35 pieces servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 90 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 0 |
| chol | 14 mg |
| sodium | 75 mg |
| % RDI: | - |
| iron | 3 |
| vit A | 5 |
| folate | 4 |
Years ago Monica Gray shared this recipe for crunchy coffee-and-chocolate bars rolled in sugar. They take so little time to make and are so delicious that they're worth making any time of year. I like to make the most of my cookies, serving them on Christmas Eve — before everyone is sated with platters of them on Christmas Day and over the holidays.
Ingredients
- 1 cup softened butter
- 1/2 cup icing sugar
- 1 tsp instant coffee granules
- 4 tsp vanilla
- 2-1/4 cups all purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1 tbsp ground coffee beans
- 1/4 cup granulated sugar
Preparation
In bowl, beat butter with icing sugar until fluffy. Stir coffee granules into vanilla until dissolved; blend into butter mixture. In separate bowl, sift together flour, cocoa and salt ; stir in ground coffee. Add to batter, mixing with hands if necessary to make smooth dough.
On plastic wrap, form dough into 18-inch (45 cm) long log, using wrap to press out evenly. Shape into 2-inch (5 cm) wide and scant 1-inch (2.5 cm) high bar; cut crosswise into scant 1/2-inch (1 cm) thick slices. Place on parchment paper-lined rimless baking sheet. Bake in centre of 350°F (180°C) oven for about 20 minutes or until firm to the touch.
Sprinkle granulated sugar into shallow dish. One at a time, roll hot cookies in sugar; let cool on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 weeks or freeze for up to 1 month.)
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