Total Time
1hr
Prep 15 mins
Cook 45 mins

I found this in a book I borrowed from the library, Maxwell House Coffee Drinks and Desserts Cookbook, I haven't made these yet, but I want to add these to my sweets tray this Christmas so I'm saving the recipe here.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Spray a 9" square non-stick baking pan with cooking spray (or line a regular 9" square pan with foil and spray with cooking spray).
  3. Mix the flour and 1/4 cup sugar until well combined and lump-free, add 1/2 cup melted butter and blend.
  4. Press flour mixture firmly into the bottom of the pan.
  5. Bake for 15 to 20 minutes until lightly browned, cool slightly on a wire rack.
  6. Mix the egg and the instant coffee, add the brown sugar, corn syrup, butter and vanilla and stir until well blended.
  7. Mix in the nuts, then spread evenly over the warm crust.
  8. Bake for 20 to 25 minutes until the topping is firm around the edges and slightly soft in the middle.
  9. Cool completely on a wire rack, then cut into 18 bars.

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