Coffee Raisin-Nut Bars

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We’re at that stage in the fall where we’re starting to get sick of pumpkin things, but the chocolate and peppermint of winter is still too far away.  At this point I like to rely on coffee and spice to bolster me through.  This quick plate of squares is adapted from The 250 Best Brownies, Bars & Squares, because Esther Brody has not disappointed me yet (well, except for that one time).

Coffee Raisin Nut Bars 1

Preheat your oven to 350°F and butter a 9″ x 13″ baking dish.  Make yourself a cup of coffee.

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In a small bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg.

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In the bowl of an electric mixer, beat together 1/4 cup room temperature butter with 1 cup packed brown sugar until it’s all turned into one big bowl.

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Add in 1 egg and 2 teaspoons vanilla and beat until combined.

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Pour in 1/2 cup hot coffee and mix (drink the rest of it — I know *I* need the caffeine).

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Blend in your flour mixture, a bit at a time.

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Then tip in 3/4 cup raisins and 3/4 cup chopped nuts (I like pecans) and give that a stir.

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Spread that into your prepared pan and bake for 20-25 minutes, until you can stick a wooden skewer in it and it comes out clean.

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Set that on a wire rack to cool.

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While that’s on the go, make yourself up some frosting.

With an electric mixer, beat up 1 cup icing sugar with 1/2 cup softened butter until it’s all fluffy and frosty.

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In a measuring cup, mix together 3 tablespoons coffee liqueur, like Kahlua, with 2 tablespoons whipping cream (or milk) and 1 tablespoon instant coffee powder.

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Pour that into the frosting mixture, alternating with a further 1 cup icing sugar, and beat until fully combined.

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Spread the frosting on your cooled squares and cut them up.  Yum!

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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