Cinnamon Espresso Bars

Espresso and cinnamon take basic bars to a whole new level. The coffee-flavored glaze is fantastic!

  • prep time 15 min
  • total time 35 min
  • ingredients 14
  • servings 48

Ingredients

Bars

1
cup packed brown sugar
1/3
cup butter or margarine, softened
1
egg
1 1/2
cups all-purpose flour
1
tablespoon instant espresso coffee (dry)
1
teaspoon baking powder
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon baking soda
1/2
cup water

Cinnamon Espresso Glaze

1
cup powdered sugar
1/4
teaspoon vanilla
1/8
teaspoon ground cinnamon
4
to 5 teaspoons cold espresso coffee or strong coffee
  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray; coat with flour. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining bar ingredients. Spread in pan.
  • 2 Bake 20 to 22 minutes or until top springs back when touched in center.
  • 3 Meanwhile, in small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle over bars while warm. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Bar
    Calories
    50
    (
    Calories from Fat
    15),
    % Daily Value
    Total Fat
    1 1/2g
    1 1/2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    40mg
    40%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    0g
    0%
      Sugars
    7g
    7%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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