1 brownie mix
1 3/4 c cold milk
2 (3.3)instant white chocolate pudding mix
4 tsp instant coffee granules
2 Tbs warm water
2 c frozen cool whip, thawed
3 (1.4)bars chocolate covered toffee bars, chopped


Make brownies according to box,cool completely,cube.

Whisk together milk and pudding mix til mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.


*NOTE*
I also like to drizzle each layer w/hersheys choc syrup.

I like this cause I almost always have everything on hand and they are delish!
(We love Spanish Bar Cakes-and this reminds you of that )



2 c flour
1 c white sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/8 tsp salt
1 c hot, brewed coffee
1 c butter
1/2 c molasses
2 eggs
1/3 c butter
3 c powdered sugar
1/2 tsp vanilla extract
3 Tbs water


Preheat oven to 350
Grease a 15x10 or 13x9 pan.

Mix flour, white sugar, baking soda, cinnamon, ginger, cloves, salt, coffee, 1 c butter or margarine, molasses, and eggs. Beat 2 min@med speed.

Pour into prepared pan.

Bake for 25-30 min,cool.

Frosting:

Over low heat, cook 1/3 c butter til light golden brown, stirring constantly. Add poewdered sugar, vanilla and water. Blend til smooth (may need to add more water). Spread over cooled bars.

this is one killer bar cookie!!!!

1 c butter, softened
1 1/2 c firmly packed light brown sugar
1 egg
2 c flour
3/4 tsp baking soda
3/4 tsp cinnamon, divided
2 c quick oat
1 c chopped walnut
2 c semi-sweet chocolate chips, divided
1 (14oz) can sweetened condensed milk
1 Tbs instant coffee

Preheat oven to 350
Line a 15x10 w/foil.

Beat butter and brown sugar on high speed til light and creamy.
On medium speed, beat in egg.

Mix flour, baking soda and 1/2 tsp cinnamon.
Gradually add flour mix to butter mix and mix til dough is smooth. Stir in oats and walnuts.
Save 1 c dough for topping. Press remaining dough into bottom of prepared pan.

In a saucepan, heat 1 1/2 c chocolate chips, condensed milk, instant coffee and remaining cinnamon over med heat; stir til smooth.

Spread mixture evenly over the dough in the pan, smoothing the surface with a spatula; crumble reserved dough on the top.

Sprinkle w/rest of chocolate chips.

Bake til lightly browned, about 20 min.
Cool completely on a wire rack. Lift foil to remove from pan; cut into bars.

3/4 c blanched slivered almonds
1/3 c instant espresso
2 Tbs hot water
2 2/3 c flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c butter, softened
1 1/4 c sugar
1 tsp vanilla
2 eggs
2 c semi-sweet chocolate chips


Preheat oven to 350 .
Toast almonds in oven for 10 min,til brown.

Dissolve coffee hot water.

Mix flour, baking soda and salt.

Beat butter and sugar in an electric mixer at a med speed til fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mix into the butter mixture.

Fold chocolate chips and almonds into the dough.

Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 in apart.

Bake for 10 minutes.

Indy...Tiramisu is actually a pretty uncomplicated dessert-the work is mainly in what you do to make it look pretty ...and the fun thing about it also(at least for me)is that you can utilize the idea and flavors a few different way....

this is the classic tiramisu....
(I'll post a great tiramisu cake later also-both are fantastic)

6 egg yolks
1 1/4 c sugar
1 1/4 c mascarpone cheese
(if you can't find mascarpone do this:
8 oz cream cheese, 1/4 c sour cream 2 Tbs cream whipped together)
1 3/4 c heavy whipping cream
2 (12oz)pkg ladyfingers (buy the SOFT ones)
1/3 c coffee flavored liqueur (or espresso)

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

Mix egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 min, stirring constantly. Remove from heat and whip yolks til thick and lemon colored.

Add mascarpone to whipped yolks,beat til combined.

In a chilled bowl(I toss mine in the freezer), whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur(or espresso).
Spoon half of the cream filling over the lady fingers.
Repeat ladyfingers, coffee liqueur and filling layers.
Garnish with cocoa and chocolate curls.
Refrigerate overnight.


To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Honestly this is NOT hard...and the results will WOW anyone you serve it too.