Espresso Shortbread Bars

Name: Espresso Shortbread Bars
Ingredients: BARS; 1/2 lb butter, unsalted, softened; 9 tablespoons sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 1/3 cups all-purpose flour; 1 tablespoon instant espresso (or finely ground espresso beans); GLAZE; 4 tablespoons butter, unsalted, softened; 1/3 cup brown sugar, packed; 1 tablespoon instant espresso, strong-brewed (or instant); 1 tablespoon corn syrup; 1/8 teaspoon salt; 20 chocolate-covered coffee beans, halved (espresso beans)

14 ingredients

6 steps

Ingredients

BARS
1/2 lb butter, unsalted, softened
9 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1 tablespoon instant espresso (or finely ground espresso beans)
GLAZE
4 tablespoons butter, unsalted, softened
1/3 cup brown sugar, packed
1 tablespoon instant espresso, strong-brewed (or instant)
1 tablespoon corn syrup
1/8 teaspoon salt
20 chocolate-covered coffee beans, halved (espresso beans)

Directions

1

Preheat oven to 300. Line 9x13 baking pan with parchment paper.
2

For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale. Beat in vanilla and salt. In a small bowl, combine flour and espresso powder. Add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
3

Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. Toss plastic.
4

Bake about 40 minutes or until very lightly browned and firm but not solid to the touch. Do not over cook. Cool pan on rack about 10 minutes.
5

Cut bars into 5 strips by 8 strips. (40 bars) Cool completely.
6

For the GLAZE: In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). Remove from heat. When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. Using a lightly oiled knife, score the glaze without dragging, along cuts. Press an espresso bean in the center of each bar. Cool slightly then separate bars and transfer to a plate.