Coffee Crunch Bars



2 Cups All Purpose Flour

1/2 Teaspoons Baking Powder

1/4 Teaspoons Salt

1 Cup Plus 2 Tbsp Butter, Room Temperature

1-1/4 Cup Brown Sugar, Firmly Packed

2 Tbsp Instant Espresso Coffee Powder Or Granules

1/2 Teaspoons Almond Extract

1 Cup Semi-Sweet Chocolate Chips

1/2 Cup Nuts, Sliced Almonds, Chopped Walnuts Or Chopped Pecans


Preheat oven to 325 deg F

Whisk flour, baking powder and salt until blended in a medium bowl. Set aside.

With an electric mixer in another medium bowl beat butter and sugar until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until after each addition. Stir in chocolate chips and nuts (dough will be thick).

Turn dough out onto ungreased baking sheet. Using hands, press dough into a 12 inch square. Pierce with a fork at 1 intervals.

Bake until edges are lightly browned and beginning to crisp, 45-50 minutes. Cool on sheet 1 minute. Cut into 48 bars, immediately transfer to rack to finish cooling.

Store bars in an airtight container at room temperature.



48 bars


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