Print This Page

White Chocolate Mocha Cookie Bar

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

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

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

This site has features Features include this sites' Hover Navigation; Carousel; Gallery; Cart; and Checkout. that require Javascript Javascript is a web browser technology that adds advanced behaviour to websites in order to make them more rich and interactive. Please note Java is different and is not required. . Please follow these instructions to enable it in your browser.