Recipe by Debbie Borsick
"This is a quick and easy bar. It has raisins and nuts in it. Great with a hot cup of coffee or even a cold glass of milk. My daughter likes them as an after school snack. Cut into bars and frost while still warm with confectioners' sugar glaze or let them cool and frost with cream cheese icing."
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packed brown sugar
1 1/2 cups
The end product was very dry. I was hoping they would come out with the texture of brownies/blondies, but I still think it was dry for a fruit and nut bar, which is essentially what this was (I didn't add the raisins, but I didn't miss them). Maybe next time I will add another egg or egg yolk. I tripled the amount of cinnamon, and it has an absolutely delightful cinnamon taste. However, I should have increased the amount of coffee I put in, as well, because the bitterness was non-existent (and I used French Roast coffee). Good start, though!
I have just made these twice in the past six days and we love them. I only used 1/2 cup of brown sugar and used white whole wheat flour instead of all-purpose flour. I did add one teaspoon vanilla and baked them in a 9 x 9" pan. The dense texture is wonderful. I'm glad I found your recipe Debbie Borsick. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Coffee Bars
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 35
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