Hey Friends!
Our Church, Bethel Lutheran here in Du Quoin, IL is putting together a Family and Friends cookbook. We are wanting to have all recipes submitted by Dec 31st. So if you would like to share some recipes for our book please email them to me or post here on the BLOG. The books will probably cost somewhere between $6-$10. The money raised will mainly be used for our Altar fund (money to make banners, buy oil for candles,etc through our LWML- women mission league) If you do submit and want a copy of the book let me know. You can get a book even if you don't have recipes to submit. Thanks for your support. I'm always looking for new recipes! Hope you can help!
~Happy Holidays~


Cappuccino Caramel Oat Bars

Very Yummy coffee dessert recipe!!!!!! I used instant coffee instead of espresso powder! People who do not like coffee will still love these oat bars.

Cappuccino-Caramel Oat Bars

Makes: 48
Prep: 30 minutes
Bake: 20 minutes


* 3 cups rolled oats
* 2-1/3 cups all-purpose flour
* 1 cup chopped pecans
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 eggs
* 1 tablespoon instant coffee powder or instant espresso powder
* 2 teaspoons vanilla
* 3/4 cup caramel ice cream topping
* 1/2 cup chopped pecans
* Coffee Glaze


1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking
pan; set aside.

2. In a large bowl stir together oats, flour, the 1 cup pecans, baking
soda, and salt; set aside. In a large mixing bowl beat butter with an
electric mixer on medium to high speed for 30 seconds. Add brown sugar
and beat until combined, scraping the sides of bowl occasionally. Beat
in eggs, 1 tablespoon coffee powder, and vanilla until combined. Beat
in as much of the oat mixture as you can with the mixer. Stir in any
remaining mixture with a wooden spoon. Reserve 2 cups of the mixture
for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom
of prepared pan. Spread caramel topping evenly over crust to within
1/4 inch of edges. Drop spoonfuls of reserved topping mixture over
caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven for 20 to 25 minutes or until edges are
set (do not overbake). Cool in pan on a wire rack. If desired, drizzle
with Coffee Glaze. Cut into bars. Makes 48 bars.

5. Coffee Glaze: In a small bowl combine 2 tablespoons very hot milk
and 1 teaspoon instant coffee powder; stir until dissolved. Stir in 1
cup sifted powdered sugar until smooth. Drizzle over bars in pan. Let
stand 15 minutes to set glaze.

6. To Store: Cover pan tightly and store at room temperature for up to
3 days or freeze for up to 1 month.

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