Crunchy Coffee Clusters Recipes

Steps:

• Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
• Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
• Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
• Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.

Steps:

• Preheat oven to 350*. Blend all ingredients (except almonds & chocolate chips) thoroughly. Stir in the almonds and chocolate chips.
• Spread batter evenly in an ungreased 15" x 10" x 1",jelly roll pan.
• Bake 18-25 minutes, or until lightly browned and crisp. Cut into 2" x 1" bars while still warm.

Steps:

• Butter a 2-quart saucepan.
• Combine sugar, corn syrup, salt and coffee.
• Cook on high heat until sugar dissolves and mixture comes to a boil, stir constantly.
• Then cook to hard ball stage without stirring.
• Remove from heat.
• In a large chilled bowl, beat egg whites to stiff peaks stage.
• Pour the hot syrup into the egg whites (slowly!) while beating at high speed.
• Once the syrup is added, continue beating until you get soft peaks.
• Add nuts and beat for another 5 minutes.
• Let it cool down, then cover and put in the freezer.
• In a double boiler, melt the chocolate.
• Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper.
• Repeat.
• When the mixture is used up, you can store any remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator.

Steps:

• In a microwave-safe bowl, melt the chocolate chips, butterscotch chips and peanut butter chips over low heat; stir until smooth. Stir in cornflakes. Add the peanuts if desired. Let stand for 10-15 minutes or until slightly cooled. , Drop by teaspoonful into miniature foil cups placed on a 15x10x1-in. baking sheet. Refrigerate until set.

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

Steps:

• Line a rimmed baking sheet with a nonstick cooking mat; set aside.
• In a small saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to 300 degrees on a candy thermometer.
• Remove from heat for 10 seconds. Sift baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately into the center of the prepared baking sheet. Let stand, without spreading, until cool, about 30 minutes.
• When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular pieces.