Mocha Marmalade Shortbread Bars Recipes

Steps:

• Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.
• Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.
• Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

Steps:

• Heat oven to 350 degrees. Sift together flour, cocoa, and salt. Stir in coffee, and set aside.
• Beat butter until smooth. Add sugar, and beat well. Add flour mixture, and beat until combined.
• Pat dough into an ungreased 8-inch round pan. Bake until firm, 20 to 25 minutes. Remove shortbread from oven, let sit for 5 minutes, then cut into wedges. Let cool completely. Sprinkle with confectioners' sugar before serving.

Steps:

• Preheat oven to 325°. In a bowl, mix flour, sugar, cocoa and coffee; cut in butter until mixture resembles fine crumbs. Gather into a ball; knead 2 minutes. , On an ungreased baking sheet, pat dough into a 7-1/2-in. circle. Cut into 16 wedges, but do not separate. Prick each wedge several times with a fork. Bake 25-30 minutes. , Remove from oven; recut into wedges. Cool 5 minutes; remove from pan to a wire rack to cool completely.

Steps:

• In a bain-marie, melt the butter, sugar, and cocoa powder.
• Stir in the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from heat.
• Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
• When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
• Cream the custard powder, softened butter, cream, and instant coffee until smooth.
• Add the powdered sugar and mix until smooth.
• Pour mixture on top of the crust and spread it until you get an even layer.
• In a bain marie, slowly melt the chocolate and the butter.
• Cool it down a little bit then pour it over middle layer.
• Chill the bars for at least 3 hours.
• Cut them into 9 even squares and sprinkle each one with cocoa powder.
• Enjoy!

Steps:

• Preheat oven to 325°F.
• Beat butter and sugar together until smooth.
• Add egg yolk and beat until well-blended.
• Combine flour, coffee, baking powder and salt.
• Stir into butter mixture, and beat until well-blended.
• Press into bottom of a 9"x13" baking pan.
• Bake until lightly browned, 15-18 minutes.
• Spread marmalade over warm crust.
• Let cool completely.
• Meanwhile, in a heatproof bowl set over a pan of barely simmering water, heat chocolate and cream together, stirring often, until chocolate has melted and mixture is smooth.
• Spread evenly over marmalade and chill until chocolate is firm to the touch, about 30 minutes.
• Cut into bars.

Steps:

• Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add dry ingredients and beat until well blended.
• Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round into 8 wedges. Press fork tines around edge of each to make notched design. Bake shortbread 12 minutes. Reverse sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets on racks. Cut shortbread into wedges along marked lines. Transfer wedges to work surface.
• Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.
• Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand until chocolate sets, about 1 hour. (Can be made 2 days ahead. Store airtight in single layers between sheets of waxed paper.)

Steps:

• To make Pastry: Combine 1/2 cup butter, white sugar, vanilla and the egg in a double boiler over low heat. Stir until thick. Add the graham cracker crumbs, coconut and nuts and mix well. Pour into baking pan and let cool.
• To prepare Filling: In medium-sized bowl, dissolve the instant coffee in the hot coffee. Mix in powdered sugar, cocoa, 1/4 cup of butter and milk. Spread filling over pastry and chill for 15 minutes.
• To prepare Topping: Melt white chocolate in double boiler over low heat. Spread over filling and cut into squares. Store in refrigerator.

Steps:

• Preheat oven to 350°F.
• Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
• Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
• While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.

Steps:

• Preheat oven to 150°C / 300°F / Gas mark 2.
• Sift flour, cornflour, baking powder and salt together then set aside.
• Cream the butter and the dissolved coffee.
• Add the icing sugar and beat until smooth.
• Add the flour mixture and mix until a dough forms.
• Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
• Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
• Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
• Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
• Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
• Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
• Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
• Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).

Steps:

• In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.