Prep Time 15 min
Cook Time 30 Min
Servings 3
Difficulty Easy

Ingredients

  • BARS
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 cup slivered almonds
  • 1 1/2 cups firmly packed light brown sugar
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3 tbsps. Folgers Classic Roast® Instant Coffee Crystals
  • 1 tbsp. milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup miniature semi-sweet chocolate chips
  • GLAZE
  • 1 cup powdered sugar
  • 1 tsp. Folgers® Instant Coffee crystals
  • 1 tbsp. hot water

Directions

  • Step 1

    HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.

  • Step 2

    SPREAD almonds on baking sheet. Bake 7 to 10 minutes or until golden brown, stirring several times. Cool completely. Chop coarsely.

  • Step 3

    COMBINE brown sugar, shortening, coffee crystals, milk, vanilla and almond extracts in large bowl; beat at medium speed until well blended. Add eggs; beat well.

  • Step 4

    COMBINE flour, cocoa, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and reserved almonds. Spread mixture evenly in prepared pan.

  • Step 5

    BAKE 30 to 35 minutes or until set. Cool completely on wire rack. Cut into 2 x 1 1/2-inch bars.

  • Step 6

    STIR coffee and hot water until dissolved; let cool slightly. Combine powdered sugar and coffee in small bowl; stir until well blended. Add additional water, a little at a time, if frosting is too thick, or add additional powdered sugar, if frosting is too thin. Drizzle glaze over bars.

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