NEDFM Challenge Day 12: Toasted Almond Bars

It’s the twelfth day (already!) of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!

Our decadent Day 12 entry features a creative spin on the standard toasted almond bar–wait for it…Buttery Toasted Almond Birthday Cappuccino Oatmeal Bars!

Even though he’s all the way up north, my friend Bob made these in celebration of–yes–my birthday! It was an all-around sweet dessert–sweet & thoughtful, but also sweet & delicious, I’m sure! Thanks so much, Bob!

Great for a new baker, yeah?

THEMED ENTRY #10:  Buttery Toasted Almond Birthday Cappuccino Oatmeal Bars

Courtesy of: Bob the Baker

Aw, Bob spoils me so much 🙂 thank you~

Inspired by Toasted Almond-Cappuccino-Oatmeal Bars

I choose this recipe by following master cook Ala’s suggestion for using store bought base mixes. (wasnt sure what these are called, but
like what we did with the funfetti mix). This recipe combines Ala’s love for cookie butter, coffee flavor and colorful desserts to celebrate her Birthday!

First thing to do in a new city, find the Trader Joes and the nearest grocery store.

Success! okay now reward yourself with old fasion custard icecream.

Okay now begin the cooking!

2 pouches (1 lb 1.5 oz each) Betty Crocker® oatmeal chocolate chip cookie mix
Butter and eggs called for on cookie mix pouches
2 eggs 2 sticks of butter

1/2 cup cappuccino international instant coffee mix (dry) –
If you don’t want it too sweet get the un-sweetend kind.
1 tablespoon water
1 bag M&Ms
1/4 cup sprinkles
1/2 cup Cookie Butter

Glaze and Topping
2 to 3 tablespoons water
1/4 cup cappuccino international instant coffee mix (dry)
3/4 cup powdered sugar – this isn’t need if you get sweet instant coffee mix
1/2 cup sliced almonds, toasted
1/4 cup sprinkles

Step 1
Heat oven to 350°F. Spray 13×9-inch pan with cooking spray or grease with butter.

Step 2
In large bowl, stir together filling ingredients until dough forms. Once all ingredients are well mixed add the cookie butter in and
continue to mix. Then gently press dough in bottom of pan, using floured fingers. Bake 27 to 30 minutes or until deep golden brown.
Cool completely, about 1 hour.

Step 3
In small microwavable bowl, mix 2 tablespoons water and 2 tablespoons of the cappuccino mix. Microwave on High 15 to 20 seconds or until cappuccino mix is dissolved. Stir in powdered sugar until well blended; if necessary, stir in remaining 1 tablespoon water. Don’t use the powered sugar if the instant coffee mix is sweetened.

Step 4
In another small bowl, mix almonds and remaining 2 tablespoons cappuccino mix. Drizzle glaze over bars; sprinkle with almond mixture and sprinkles. Let stand 30 minutes until glaze is set. For bars, cut into 6 rows by 4 rows.

Then serve to the Birthday Gal/Guy

I tried it two different ways one with adding the colorfull stuff
first then adding it second.

They are mighty tasty!
Hope you have the most wonderful birthday!

(Heh. Thanks Bob, I truly did, and these helped a bundle!)



2 Replies to “NEDFM Challenge Day 12: Toasted Almond Bars”

  1. Happy birthday! And the grape is awesome 😀

    1. Thank you! And yes, I’ve left it in the fridge as a little memento…I’m expecting it to sprout tentacles, spring to life, and demand a pan-ful of homemade brownies any day now (in which case, I will not put up the least resistance). Thanks for dropping by!

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