Best 9 Cinnamon Espresso Bars Recipes

CINNAMON ESPRESSO BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray; coat with flour. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining bar ingredients. Spread in pan.
• Bake 20 to 22 minutes or until top springs back when touched in center.
• Meanwhile, in small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle over bars while warm. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

CINNAMON ESPRESSO

Steps:

• Put about 6 or 7 Tablespoons of coffee beans in your coffee grinder.
• Add a small piece of cinnamon stick to the beans. Try a very small piece the first time. The idea is to get the aroma of the cinnamon in the coffee but not taste it fully in the drink. If you are crazy about cinnamon, put in a bit more. Personally, I like to put in a very small sliver.
• Grind the coffee beans and the cinnamon together.
• Make espresso as usual using whatever machine you usually use.
• Add sugar and/or milk if desired.

CINNAMON-ESPRESSO CHURROS

Steps:

• Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.
• Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on medium speed, slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch long logs.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.

ESPRESSO CARAMEL BARS

Steps:

• For the crust:
• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
• For the caramel:
• While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
• For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
• Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

CHEWY CINNAMON BARS

Steps:

• In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into small bars while warm; roll in confectioners' sugar.

CINNAMON COFFEE BARS BETTY CROCKER 1957, OLDIE BUT GOODIE!

Steps:

• Pre-heat oven to 350 degrees.
• Cream together shortening or butter, brown sugar and egg, then stir in coffee.
• Stir in flour, baking powder, baking soda, salt and cinnamon.
• Blend in raisins and walnuts.
• Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.
• Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.

CINNAMON COFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
• Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.