Ingredients for Coffee Pecan Crunch Bars W Coffee Icing
- All Purpose White Flour
- Espresso Powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- Unsalted Butter
- Dark Brown Sugar
- Light Corn Syrup
- Instant Coffee
- Hot Water
- Vanilla Extract
- ¼ teaspoon almond extract
- 1 ½ cups pecan halves
- Almonds
- 2 cups powdered sugar
- Instant Coffee Powder
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How to Make Coffee Pecan Crunch Bars W Coffee Icing
- Preheat oven to 325°F (160°C).
- Grease a 9x13 inch baking pan or line with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons ground espresso beans, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, ½ cup light corn syrup, ½ cup strong brewed coffee, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 ½ cups pecan halves and 1 cup crushed butterscotch candies (or alternative crunch topping).
- Pour the batter into the prepared pan and spread evenly. Place a sheet of wax paper over the top and press firmly to create an even layer.
- Carefully remove the wax paper.
- Bake for 23-27 minutes, or until golden brown and set. Do not overbake!
- Let cool completely on a wire rack.
- While the bars are cooling, prepare the icing: In a small bowl, whisk together 2 cups powdered sugar, 4 tablespoons unsalted butter, 2 tablespoons strong brewed coffee, ½ teaspoon vanilla extract, and ¼ teaspoon almond extract until smooth.
- Gradually add warm water, 1 teaspoon at a time, until you reach a pourable consistency.
- Spread the icing evenly over the cooled bars. Let set completely (about 1 hour).
- Cut into 24 bars and store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
60g
Fat
28g
Carbs
9g
