Ingredients
1/2
cup butter
1
cup packed light brown sugar
1
teaspoon vanilla
2
eggs
3/4
cup all-purpose flour
2
tablespoons plus 2 teaspoons instant espresso coffee powder
1/4
teaspoon baking powder
1/4
teaspoon salt
3/4
cup finely chopped pecans or walnuts, if desired
1/3
cup whipping cream
1/4
cup butter
1
cup white vanilla baking chips
1
tablespoon instant espresso coffee powder
1/2
teaspoon vanilla
1/2
cup powdered sugar
32
chocolate-covered espresso coffee beans
Preparation
Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening, or spray with cooking spray.
In 2-quart saucepan, heat 1/2 cup butter and the brown sugar over medium heat, stirring frequently, until butter is melted and sugar is moistened. Remove from heat. Add 1 teaspoon vanilla and the eggs; beat with spoon until smooth.
In small bowl, stir together flour, 2 tablespoons plus 2 teaspoons espresso powder, the baking powder and salt. Add to egg mixture. Beat with spoon until well blended. Stir in pecans. Spread evenly in pan.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack about 30 minutes.
In 2-quart saucepan, heat whipping cream, 1/4 cup butter and the baking chips over medium heat, stirring frequently, until chips and butter are melted. Remove from heat. Stir in 1 tablespoon espresso powder, 1/2 teaspoon vanilla and the powdered sugar; beat well with spoon (mixture will be lumpy). Refrigerate until chilled, about 30 minutes.
Beat chilled mixture with electric mixer on high speed 2 to 3 minutes or until light and fluffy. Spread evenly over bars. Refrigerate at least 2 hours. For bars, cut into 8 rows by 4 rows. Top each bar with 1 coffee bean. Cover and refrigerate any remaining bars.
