Hello, and welcome to COFFEE WEEK! There really wasn't much forethought to this dessert. At first I considered a Cappuccino Chocolate Chunk Ice Cream, but I had other ingredients in the cabinet screaming at me to be used, and I had what could be my version of Hello Dolly Bars, so the Hello Coffee Bars were born. Instead of condensed milk, I used whipping cream and sugar and incorporated the coffee. I am also venturing into Gluten-free cooking, so this recipe also experimented with that. These were rich, gooey, and goooood!
HELLO COFFEE BARS
3/4 cup whipping cream
3/4 cup prepared coffee or espresso
1 cup sugar
1/4 tsp cinnamon
2 cups almond flour (Or you can use graham cracker crumbs)
3 tablespoons butter, melted
2 tablespoon prepared coffee
1/2 cup semisweet chocolate chips
1/2 cup white chocolate morsels
3/4 cup flaked unsweetened coconut
1/2 cup sliced almonds
Line a 9x13 baking sheet with parchment paper. In a saucepan, bring cream, coffee, sugar and cinnamon to a boil, stirring to dissolve all sugar. Once boiling, lower heat to medium and stir another five minutes. Allow to cool a bit. Meanwhile, in a medium bowl, combine flour, butter and coffee and mash (but not too firmly) into baking sheet. Sprinkle chocolate chips, coconut and almonds evenly over flour mixture. Pour coffee mixture evenly over the whole baking sheet. Bake at 350 for 15 minutes. Let cool, and freeze before serving.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg