Ingredients
-
1
-
2
-
1
-
1/4
-
2
-
3
-
1
-
2
-
1
-
1/2
-
-
1
-
2
-
3/4
-
Directions
Irish Coffee Bars – Chewy Delicious Blondies, These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012 , Fabulous recipe Easy & incredibly decadent now I have to go run 5 miles but oh so worth it!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Butter a 9 X 13 Inch Baking Pan, and Line With Parchment. (if You Don't Have Parchment, You Can Use Pam With Good Results as Well). |
|
3
Done
|
Whisk Together Flour, Baking Powder, and Baking Soda. |
|
4
Done
|
Melt the 2 Cups of Butter, and Pour Into a Mixing Bowl With Brown Sugar, Ground Coffee, and 1 Teaspoon Salt. |
|
5
Done
|
Stir to Combine. |
|
6
Done
|
Stir in Eggs and Vanilla Extract. |
|
7
Done
|
Stir in Flour Mixture Until Just Combined. |
|
8
Done
|
Pour Batter Into Pan, and Sprinkle With Almonds. |
|
9
Done
|
Bake 27 - 30 Minutes, Depending on How Chewy You Like Your Blondies (a Shorter Baking Time Results in a Chewier Blondie). Let Cool Completely Before Adding Glaze. |
|
10
Done
|
Make the Glaze by Whisking Together 1 Tablespoon of Melted Butter and Whiskey. |
|
11
Done
|
Gradually Whisk in Confectioners Sugar Until Glaze Is Thick but Pourable (you May not Need All the Sugar). |
|
12
Done
|
Using a Spoon or a Pastry Bag Fitted With a Plain Round Tip, Drizzle Glaze Over Blondies in a Rough Crosshatch Pattern. |
|
13
Done
|
Let Glaze Dry 1 Hour. |
|
14
Done
|
Cut Blondies Into 2 Inch Squares. |
|
15
Done
|
Blondies Can Be Stored at Room Temperature Up to 2 Days, or Freeze in an Airtight Container For Longer Keeping. |
