Tuck overlapping ends under rim on short sides. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Click here to see the original recipe with photos.)ġ4 (1-ounce) squares semisweet chocolate, finely choppedġ/4 cup espresso or strongly brewed French roast coffee, cooledġ cup chopped walnuts (this can be optional)Ħ ounces premium Swiss dark or milk chocolate, coarsely choppedĬoat a 13" x 9" pan with cooking spray. You may need to add more liquid to make glaze spreadable. Mix 1 1/2 cups powdered sugar with 2 tablespoons black coffee and mix until smooth. They spread a good bit so leave plenty of room. Sift together flour, cinnamon and baking powder. Rachel’s Coffee SnacksĢ cups quick-cooking oats (not instant or old-fashioned) A New York Times, Wall Street Journal, Publisher's Weekly, and Barnes & Noble bestseller.
0 Comments
Leave a Reply. |