Ingredients
1
teaspoon instant coffee granules or crystals
2
tablespoons hot water
1
pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2
cup vegetable oil
1/2
teaspoon ground cinnamon
1
egg
2
teaspoons instant coffee granules or crystals
1/4
cup hot water
3
cups powdered sugar
1/4
cup unsweetened baking cocoa
1/2
cup butter, softened
1/2
teaspoon vanilla
Preparation
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
