Triple Layer Mocha Bars Recipes

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
• Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
• Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
• Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Steps:

• Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
• In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
• In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.

Steps:

• Mix cake mix, pudding, milk and eggs in large bowl.
• Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
• Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
• Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
• Variation: add heath bits to the crushed peanuts. Gives an extra crunch!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave 3/4 cup (1-1/2 sticks) butter and unsweetened chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar, 4 eggs, 2 Tbsp. coffee granules and 1 tsp. vanilla; mix well. Stir in flour until well blended; pour into prepared pan. Bake 25 min.
• Meanwhile, microwave brown sugar and 1/4 cup (1/2 stick) of the remaining butter in small microwaveable bowl 1 min. or until butter is melted. Add 1 Tbsp. of the remaining coffee granules and remaining egg and vanilla; mix well. Chop 6 oz. semi-sweet chocolate. Add to brown sugar mixture with nuts; mix well.
• Spread nut mixture over warm brownies. Bake 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Microwave remaining semi-sweet chocolate, butter and coffee granules in microwaveable bowl 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownies; let stand until firm.

Steps:

• Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa).
• In large bowl mix together well first 8 ingredients with a wire whisk.
• Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
• In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
• Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
• Pour evenly into the prepared pans.
• Bake in pre-heated oven at 350º for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
• Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
• Frost or dust with powdered sugar as desired.

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

Steps:

• In a mixing 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 15-in.x10-in.x1-in. baking pan.
• Bake at 375 degrees for 30-35 minutes or until the top springs back when lightly touched.
• Sprinkle with chocolate chips and nuts.
• Cool before cutting.