Enjoy a cup of coffee with a tempting treat made so easily with Pillsbury® refrigerated sugar cookies.
Bake-Off® Contest 43, 2008
Elizabeth Bennett
Mill Creek, Washington
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2 1/2
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cups very finely chopped Fisher® Chef's Naturals® Walnuts
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6
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tablespoons sugar
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6
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tablespoons LAND O LAKES® Butter, melted
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1
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roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
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1
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tablespoon instant espresso coffee granules
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1 1/2
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cups Hershey's® Special Dark® baking chips
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1/4
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cup plus 2 tablespoons whipping cream
Steps
-
1
Heat oven to 350°F. In medium bowl, stir walnuts, sugar and butter until moistened. Press mixture evenly on bottom of ungreased 13x9-inch pan or 12x8-inch (2-quart) glass baking dish. Bake 8 to 15 minutes or until edges are just golden brown. Cool 30 minutes.
-
2
In large bowl, knead cookie dough and espresso granules until blended. Drop small spoonfuls of dough evenly over walnut crust. Gently press dough together evenly over crust. (If dough is sticky, use floured fingers.)
-
3
Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
-
4
In medium microwavable bowl, microwave baking chips and whipping cream uncovered on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth. Spread chocolate mixture over bars. Refrigerate 1 hour. For bars, cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
-
1
Heat oven to 350°F. In medium bowl, stir walnuts, sugar and butter until moistened. Press mixture evenly on bottom of ungreased 13x9-inch pan or 12x8-inch (2-quart) glass baking dish. Bake 8 to 15 minutes or until edges are just golden brown. Cool 30 minutes.
-
2
In large bowl, knead cookie dough and espresso granules until blended. Drop small spoonfuls of dough evenly over walnut crust. Gently press dough together evenly over crust. (If dough is sticky, use floured fingers.)
-
3
Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
-
4
In medium microwavable bowl, microwave baking chips and whipping cream uncovered on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth. Spread chocolate mixture over bars. Refrigerate 1 hour. For bars, cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories
- 290
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 31%
-
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 1g
- Cholesterol
- 20mg
- 6%
- Sodium
- 85mg
- 4%
- Total Carbohydrate
- 24g
- 8%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 16g
- Protein
- 3g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
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