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Recently I started going through my folder of recipes throwing away any that I knew I would never make. While I was searching through the folder I started pulling recipes that I really wanted to try. One of the recipes was printed out in August 2010 which is when I started my blog. When I looked at the recipe I remembered printing it out but not knowing where to get espresso powder. Apparently I put the recipe in my file and forgot about it…until now.
Two years later I definitely know where to get espresso powder and always keep a jar on hand. I was excited to make these Cafe au Lait Bars because I figured they would not only taste good but they would give me some much needed energy.
These bars were unique but delicious. I had a difficult time describing them. When I first put them into my mouth they almost melted and tasted light and airy. However, once I began chewing them they began to taste more cake like. The cinnamon chocolate glaze is tasty as well.
Cafe au Lait Bars (adapted from Cookies on Friday)
1 c. sugar
1/2 c. brown sugar
2 t. vanilla
3/4 c. butter, melted
2 c. flour
1/2 t. baking powder
1/2 t. salt
3 T. instant espresso powder
1/4 c. milk
For the glaze:
1 c. powdered sugar
1 t. cinnamon
1 T. cocoa powder
5 T. milk
1. Preheat the oven to 325 degrees. Grease a 9 x 13 pan and set aside.
2. In a large mixing bowl beat the eggs with a mixer on medium speed until light colored and thick. Add in the sugar and beat until glossy. Beat in the brown sugar and mix until thick.
3. Add the vanilla and the melted butter and mix to combine.
4. Slowly mix in the flour, baking powder, and salt. Mix well.
5. Pour 1 1/2 cups of the batter into a small bowl. Set aside.
6. In a small bowl combine the espresso powder and milk. Mix the espresso mixture into the remaining batter.
7. Spread the espresso batter into the prepared pan. Spoon the reserved vanilla batter on top. Using a knife, swirl the two batters together.
8. Bake for 30-35 minutes or until the bar begin to pull away from the sides of the pan. Remove from oven and cool on a wire rack.
9. Meanwhile, combine the powdered sugar, cinnamon, and cocoa powder in a medium bowl. Slowly add in the milk and whisk together until there are no lumps. Spread over top of the bars and allow the glaze to harden before cutting the bars.