If you enjoy soft, chewy, crunchy blondies, this Mocha Almond Bars recipe is for you! It looks pretty, too, thanks to glaze on top.
I hate coffee as a drink, but I love the flavor in baked goods. That’s very true here. There is something magical about the combination of vanilla, sugar, and almond with espresso powder.
This recipe makes a 9×13 pan, so perfect to feed a small crowd!
Bready or Not Original: Mocha Almond Bars
There is something magical about the combination of vanilla, sugar, and almond with espresso powder in these Mocha Almond Bars.
Equipment
- 9×13 pan
- aluminum foil
- nonstick spray
Ingredients
Bars
- 1 cup unsalted butter (2 sticks) softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon espresso powder
- 1 cup sliced almonds divided
Glaze
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon almond extract
- 1-2 Tablespoons half & half
Instructions
- Preheat oven at 350 degrees. Line a 9×13 pan with aluminum foil. Spray nonstick spray or coat with butter.
- Beat butter in a large bowl. Add vanilla and egg. Add flour, sugar, and espresso powder. Scrape bottom to make sure dough incorporates everything. Fold in 3/4 cup sliced almonds.
- Press dough evenly into the pan. Sprinkle remaining almonds over the top. Gently press in.
- Bake for 25 to 30 minutes, until the edges are lightly browned and the middle passes the toothpick test. Cool completely, speeding the process in the fridge, if desired.
- Combine the glaze ingredients, adding more confectioners’ sugar or half & half to reach a thick consistency. Drizzle glaze over the pan. Cool completely, until glaze solidifies.
- Use foil to lift onto a cutting board to slice into bars. Store in a sealed container, using waxed paper between stacked layers.
