Do you like coffee?  If so, these bars are for you.  These are a coffee lover’s dream.  They’re rich and decadent, with the espresso powder and dark chocolate cutting the sweetness, and then topped with a cinnamon glaze that totally takes these to a new level.  These have a lot of kick to them and a little goes a long way.  This would be perfect for any students you know…make these during finals to give them an extra caffeine boost to finish studying.  I’ve always known coffee and chocolate were a good match, and chocolate and cinnamon is awesome, but the three together is really a great combination.  Check them out and let me know if you agree!  (If you’re not sure you’re a coffee lover, you can reduce the amount of espresso powder, 1/2 a Tbsp would still give a taste of coffee but wouldn’t shine quite so bright.  You might also use semisweet chocolate instead of bittersweet for a less dark flavor)

Cinnamon Glazed Cappuccino Bars

Serves 12-16

Adapted from Everybody Likes Sandwiches

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup brown sugar
• 1 Tbsp instant espresso powder
• 1 1/2 tsp vanilla extract
• 2 1/4 cups all-purpose flour (although white whole wheat would probably be good)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz (about 2 cups) bittersweet chocolate, finely chopped

Glaze:

• 1 1/2 Tbsp milk
• 1 Tbsp butter
• 1/2 cup powdered sugar
• 1/4 tsp cinnamon

Preheat oven to 375°F.  Line a 10×15″ jelly roll pan with foil or parchment paper, grease lightly with cooking spray.  (A 9×13″ baking pan would also probably work, but you’d have to increase the baking time a bit to make sure it cooks all the way through)

In a large bowl, cream together butter, brown sugar, espresso powder and vanilla.  Sift together the flour, baking powder and salt and mix into the butter mixture.  The dough will be on the crumbly side.  Fold in the chocolate.

Dump the batter onto your prepared baking sheet, and press into the bottom of the pan in an even layer.  Bake for 10 minutes, rotating the pan halfway through.  (They’ll sit in the pan until cooled, so don’t let them cook too long or they’ll get overdone with the residual heat)

Meanwhile, make the glaze.  Place all ingredients in a small pot and let melt over medium heat.  Whisk gently and bring to a simmer.  As soon as the bars come out of the oven, drizzle with glaze, spreading it to the edges with a spatula if necessary.

Let bars cool in the pan, then cut into squares and serve.