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Recipe Summary

prep:
20 mins
bake:
20 mins at 350°
Servings:
36
Yield:
3 dozen bars
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Ingredients

Cookie Bars
Mocha Frosting

Directions

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  • Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick vegetable-oil cooking spray.

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Prepare cookie bars:
  • Sift together flour, cocoa powder, 2 tablespoons espresso powder, baking powder and salt into a bowl.

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  • With electric mixer on medium-high speed, beat 1/2 cup butter in a large bowl until smooth and creamy. Add the brown sugar and granulated sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla until blended.

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  • On low speed, beat in the flour mixture until well blended. Stir in the pecans if using and 1 cup milk chocolate chips until evenly distributed. Spread the batter evenly into the prepared baking pan; the batter will be a bit sticky.

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  • Bake in 350 degree F oven for 20 to 25 minutes or just until edges begin to pull away from sides of pan. Cool the cookie completely in the pan on a wire rack.

Prepare mocha frosting:
  • Stir together warm milk and espresso powder in a small bowl until the 1 tablespoon espresso powder is dissolved. Beat together the confectioners sugar, 1/2 cup softened butter and vanilla in a medium-size bowl until well blended and smooth. Gradually beat in warm espresso mixture until the frosting is smooth.

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  • Once cookie bar in pan has cooled completely, spread evenly with mocha frosting. Sprinkle top with the 1/2 cup milk chocolate chips. Place pan in refrigerator briefly until frosting is set. Cut into 36 bars. Store in the refrigerator. Makes 3 dozen bars.

Nutrition Facts

141 calories; total fat 5g; saturated fat 3g; cholesterol 21mg; sodium 32mg; carbohydrates 23g; fiber 1g; protein 1g.

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