These Glazed Cappuccino Bars are the perfect dessert for any occasion. Full of everyone’s favorite flavors, these bars are sure to please!
Today I am very excited to bring you another new recipe with two great flavors that go together so well! Really this dessert is pretty simple to prepare. Chocolate and coffee is one of our favorite flavor combinations for a sweet treat, and we’re not even coffee drinkers.
This is the kind of speedy dessert you want in your recipe box, trust me. These bars are good by themselves, but with the glaze they’re all dressed up and ready to be enjoyed. Your family will be making this speedy dessert for years to come!
You’re going to love these chocolate chip bars done in a whole different way. They will definitely keep you coming back for more!
The glaze adds a nice special touch. It kind of dresses the bars up a bit.
I tried the bars with and without glaze, believe me when I say WITH glaze is definitely the way to go!
The instant cappuccino powder gets mixed right into your creamy ingredients.
This amount if glaze is pretty much perfect if you ask me, but you can easily use more or less glaze if you prefer. 🙂
Glazed Cappuccino Bars
1/2 cup (1 stick) butter, preferably unsalted
1/2 cup brown sugar, packed
1/2 cup white sugar
2 tablespoons instant espresso powder
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
3 tablespoons vanilla instant pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1 cup miniature chocolate chips + more if you prefer
1 – package (16 ounces) refrigerated chocolate chip cookie dough, if you prefer
1 1/2 cups powdered sugar (confectioners’ sugar)
2-3 tablespoons whole milk, room temperature
1 teaspoon vanilla
1. Preheat oven to 350 degrees F. Line a 13 x 9-inch baking dish with foil, leaving approximately a 2 inch overhang on the two long sides of the pan; coat the foil with cooking spray.
2. Mix together the butter, sugar, brown sugar and espresso powder until light and fluffy using a stand mixer, or hand held mixer. Add in the egg and vanilla. Mix together well. Slowly add the flour, pudding mix, baking soda and salt. Mix until well combined. Stir in mini chocolate chips, mix by hand. Stir until mini chocolate chips are evenly distributed through dough.
If using store bought cookie dough, gently stir in espresso powder until mixed in well. Press dough evenly into pan.
3. Bake 30-35 minutes, or until toothpick inserted into the center comes out clean. Time will vary a bit depending on cookie dough used and oven. Cool pan completely on wire rack.
4. To make glaze, gently whisk powdered sugar (confectioners’ sugar) in large bowl to break up any clumps. Whisk in 2 to 3 tablespoons room temp mik, and 1 teaspoon vanilla until smooth; drizzle over cooled bars.
Makes 24 servings.