Prep Time 15m
Cook Time 30m
Ready Time 90m
Yield 3 dozen bars


Ingredients
BARS
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 cup slivered almonds
  • 1 1/2 cups firmly packed light brown sugar
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3 tablespoons Folgers Classic Roast® Instant Coffee Crystals
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup miniature semi-sweet chocolate chips
GLAZE
  • 1 cup powdered sugar
  • 1 teaspoon Folgers® Instant Coffee crystals
  • 1 tablespoon hot water
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
  • Step 2Spread almonds on baking sheet. Bake 7 to 10 minutes or until golden brown, stirring several times. Cool completely. Chop coarsely.
  • Step 3Combine brown sugar, shortening, coffee crystals, milk, vanilla and almond extracts in large bowl; beat at medium speed until well blended. Add eggs; beat well.
  • Step 4Combine flour, cocoa, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and reserved almonds. Spread mixture evenly in prepared pan.
  • Step 5Bake 30 to 35 minutes or until set. Cool completely on wire rack. Cut into 2 x 1 1/2-inch bars.
  • Step 6Stir coffee and hot water until dissolved; let cool slightly. Combine powdered sugar and coffee in small bowl; stir until well blended. Add additional water, a little at a time, if frosting is too thick, or add additional powdered sugar, if frosting is too thin. Drizzle glaze over bars.
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