Do you need one more dessert? A non-pie option to round out the dessert table? An easy and delicious little something to bring to a Thanksgiving feast?
I have it for you: Frosted Hazelnut Cappuccino Bars
I always crave hazelnut in the fall. It's such a warm flavor...and with vanilla and coffee, it's irresistible! These bars are for the coffee-lover. While the taste of coffee isn't overpowering, it's definitely a coffee dessert.
These are the stars of the show: hazelnut and vanilla extracts + espresso powder. My grocery store stocks espresso powder in two places - in the coffee section (duh.) and with the Italian items. You can also find it (along with with everything else you need in life) on Amazon. Stir these together and you'll be tempted just to drink this as a shot. It smells heavenly.
The brown sugar cookie base bakes up soft and cake-like. The frosting is fluffy and creamy, reminiscent of cappuccino froth, but, you know, with butter. This is THE perfect dessert to go with after-dinner coffee. Maybe even a few hours after you've had your Thanksgiving pie and you just want a little something else. (Just me?)
Frosted Hazelnut Cappuccino Bars
for the bars:
2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon instant espresso powder
1 teaspoon hazelnut extract/flavoring
1 teaspoon vanilla extract
for the frosting:
1/2 cup salted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
1 1/2 teaspoon milk
Preheat oven to 350. Line a 9 x 13" pan with foil. Grease the foil with shortening.
Whisk the flour, baking powder, and salt together. Set aside. Cream the butter and sugars together for several minutes until fluffy. Beat in the eggs. Stir the espresso powder and extracts together. Add to the batter and mix. On low speed, add the flour until blended.
Spread into the prepared pan using an offset spatula. Bake for 22 minutes or until golden and done. Set on a wire rack to cool completely.
Make the frosting: Beat the butter until creamy. Mix in the powdered sugar on low speed. Stir the vanilla and espresso powder together. Add with the milk, mixing until combined. Increase the speed to medium and beat until fluffy.
Spread onto the bars. Cut with a bench scraper.
What are YOU making for dessert this Thanksgiving?
