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    You are in: Home / Recipes / Cappuccino Crunch Bars Recipe
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    Cappuccino Crunch Bars

    Cappuccino Crunch Bars. Photo by under12parsecs

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Muffin Goddess's Note:

    These are something a little different for a non-specific sweet craving. I made a couple of minor alterations, but the original recipe was Edwina Gadsby's submission to Home-Tested Cookie Recipes. I found that they are better a day or two after you make them.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled).
    3. 3
      Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside.
    4. 4
      With an electric mixer, beat butter and both sugars until fluffy.
    5. 5
      Beat eggs in one at a time, beating well after each addition.
    6. 6
      Mix in dissolved and cooled coffee, extracts and orange zest.
    7. 7
      Gradually mix in flour mixture.
    8. 8
      Once flour is blended in, stir in chips and toffee bits.
    9. 9
      Transfer batter to prepared pan and spread evenly.
    10. 10
      Bake 25-35 minutes, or until golden brown.
    11. 11
      Cool in pan on wire rack before cutting into bars.

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    Ratings & Reviews:

    • on June 09, 2011


      Wow! The orange zest really makes these lovely cookie bars! Absolutely beautiful flavor and I underbaked them a bit so they would stay chewy and gooey. I cut the recipe in half and used 1/4 c white and 1/4 c milk chocolate chips. These are going in the keeper file!

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    • on June 04, 2011


      My result was good and yummy but was like a cake texture wise. It was not a fudgy brownie but was nevertheless delicious. I cut back a bit on the sugar and used dark chocolate chunks. Made for ZWT 7.

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    • on December 15, 2008


      These were extremely tasty! Mine did not, however, turn out like a brownie. They were kind of like cake with a crunchy toffee bottom crust. I'm not sure if I might have over "fluffed" the butter and sugars or if it might have been because I used egg beaters instead of the actual eggs. Regardless of them not turning out quite as I had expected, I rather enjoyed the crunchy bottom crust (but it was kind of hard to get out of the pan at first). My toffee was chocolate covered and I used only about 3/4 cup white chocolate because that's what I had. I used orange extract (didn't have any fresh oranges) and cut down on it (only 1/4 tsp) since one reviewer suggested that the orange overpowered the coffee flavor. These really were great though! Thanks for posting such a tasty alternative to brownies!

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    Read All Reviews (7)


    Nutritional Facts for Cappuccino Crunch Bars

    Serving Size: 1 (1187 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 172.0
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 5.1 g
    Cholesterol 29.8 mg
    Sodium 186.6 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 0.2 g
    Sugars 17.4 g
    Protein 1.5 g

    The following items or measurements are not included:

    toffee pieces

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