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White Chocolate Mocha Cookie Bar

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

22 mins

Total time

37 mins

Ingredients

¾ cup margarine (144 g)

¾ cup granulated sugar (150 g)

2 large egg (112 g)

1 tsp vanilla (3 g)

1 package Kinnikinnick Sugar Cookie Mix (454 g)

½ cup prepared coffee - cooled (120 g)

2 tbsp mocha or hot chocolate mix (20 g)

1/3 cup cocoa powder (38 g)

6 oz white chocolate - chopped (177 g)

optional: 8 oz semi-sweet chocolate - chopped (225 g)

Directions

  1. Preheat oven to 350°F (176°C). Line a 15”x10” cookie sheet with parchment. Set aside.
  2. In a medium bowl combine Kinnikinnick Sugar Cookie Mix, mocha mix and cocoa powder, mix until combined and set aside.
  3. In a separate bowl; cream together margarine, sugar and vanilla until fluffy. Add eggs one at a time, beating well after each addition.
  4. Slowly add dry mix to creamed mixture, alternating with coffee. Mix until combined.
  5. Fold in chopped white chocolate.
  6. Press mixture evenly on prepared pan. Use a wet pallet knife to help.
  7. Bake in preheated oven for 18-22 minutes. Remove from oven and let cool.
  8. Cut into desired size and drizzle or dip each bar with semi-sweet chocolate.

Yields 60 individual bars


Tips & Variations

  • These bars do not flow a lot, it is important to press them.
  • Store bars in an airtight container with layers of parchment paper between. 
  • Can be stored for up to 3 months in the freezer.
  • If you prefer to make a cookie format: drop dough using a scoop (#40) or tablespoon onto a parchment lined cookie sheet. Press slightly. Bake for 12 minutes at 350°F (176°C). Drizzle or dip with chocolate.

 

Stock up your pantry

Sugar Cookie Mix

For perfect gluten-free cookies every time, also free from top allergens. Fun for the holidays and the kids to decorate. Shape them any way you like, use in all your favourite recipes & try ours VEGAN. OUT OF STOCK.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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