Friday, December 9, 2011

The Rosiethon. Day 1 Of Rosie's Christmas Baking. Cookie #4: Mocha Toffee Cashew Bars.

This is one of my personal favorites.
I love the coffee flavoring.
Mocha Toffee Cashew Bars 2 sticks unsalted butter 1 cup packed brown sugar 1 large egg yolk 2 tsp vanilla 3 TB ground coffee, dissolved in 3 TB boiling water 2 cups flour 1/2 tsp salt 8 oz bittersweet chocolate (not unsweetened), finely chopped 3/4 cup salted roasted cashews, chopped Heat oven to 350 degrees. Beat together butter and brown sugar until pale and fluffy, about 3 minutes. Beat in yolk and vanilla. Add in coffee mixture and beat until well-combined. Add flour and salt and mix until just combined. Spread batter evenly in an ungreased 10 1/2 x 15 1/2 pan. Bake about 18 minutes, until the top puffs slightly and the edges pull away from the sides of the pan. While base is baking, melt chocolate, in a double boiler. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely, then cut into bars.
Combine butter and brown sugar.
Beat until light and fluffy, then add in coffee mixture.
Beat in egg ...
... vanilla ...
... and salt.
Combine well.
Beat in flour until just combined.
Turn batter out onto ungreased pan.
Spread evenly. A piece of plastic wrap helps here.
Ready for baking.
Pour melted chocolate over baked still-warm base.
Spread out evenly.
Immediately sprinkle cashews over melted chocolate. Let cool, then cut into bars.

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