Almond Mocha Cookie Bars

Almond Mocha Cookie Bars are the special sort of dessert you’ll want to make for holidays, birthdays, and brunches. Toasted almonds, coffee, chocolate, and brown sugar combine to make these cookies a legendary treat your family will beg you to make again and again. 

Almond Mocha Cookie Bars

4 from 17 votes
Recipe by Add Recipes
Servings

36

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • Cookie Base
  • 1 cup slivered almonds

  • 1-1/2 cups firmly packed light brown sugar

  • 2/3 cup all-vegetable shortening

  • 2 tablespoons instant or espresso coffee powder

  • 1 tablespoon cold coffee

  • 1 teaspoon vanilla

  • 1/2 teaspoon almond extract

  • 2 eggs

  • 1 cups all-purpose flour

  • 1/3 cup unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 cup (6 ounces) miniature semi-sweet chocolate chips

  • Glaze
  • 1 cup confectioners’ sugar

  • 1 tablespoon cold coffee

Directions

  • Heat oven to 350°F. Grease 13 x 9-inch baking pan. Place cooling rack on countertop.
  • For cookie base, spread almonds on baking sheet; bake at 350°F for 7 to 10 minutes or until golden brown, stirring several times. Cool completely. Chop coarsely.
  • Place brown sugar, shortening, coffee powder, coffee, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
  • Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in small chocolate chips and reserved almonds. Spread mixture evenly into prepared pan.
  • Bake at 350°F for 30 to 35 minutes or until set. DO NOT OVERBAKE. Cool completely on wire rack. Cut into 2 x 1-1/2-inch bars.
  • For glaze, combine confectioners’ sugar and 1 tablespoon coffee in small bowl. Stir until well blended. Add additional coffee, a little at a time, if icing is too thick, or add additional confectioners’ sugar, if icing is too thin. Drizzle glaze over bars.

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