Almond Mocha Cookie Bars

Photo: flickr user Apuch

Ingredients

1 1/2 cups Firmly-packed brown sugar

2/3 cup Crisco shortening

2 tablespoons Instant espresso

Or coffee powder (not granules)

1 tablespoon Cold coffee

1 teaspoon Vanilla

1/2 teaspoon Almond extract

2 Eggs

1/2 cup All-purpose flour

cup Unsweetened baking cocoa

1/2 teaspoon Salt

1/4 teaspoon Baking soda

1 cup Miniature semi-sweet

chocolate chips

1 cup Slivered almonds toasted

and coarsely chopped

1 cup Icing sugar

1 tablespoon Cold coffee (1 to 2)

1 tablespoon Coffee-flavored liqueur

Preparation

Pre-heat oven to 350F (180C). Grease 13 x 9-inch pan (33 cm x 23 cm) with shortening.

For cookie base, combine brown sugar, shortening, coffee powder, coffee, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips and almonds. Spread mixture evenly in prepared pan.

Bake at 350F (180C) for 30 to 35 minutes, or until set. DO NOT OVERBAKE. Cool completely in pan on wire rack.

Cut into 2 x 1-1/2 inch bars.

For glaze, combine icing sugar, 1 tablespoon (15 mL) coffee and coffee liqueur in small bowl. Stir until well blended. Add additional coffee if mixture is too thick to drizzle. Drizzle over cooled cookie bars.