Spice Coffee Bars are soft and crunchy when flavored with candied dates and walnuts. The coffee flavored glaze makes the ultimate combination.
I needed a quick treat to take to a birthday party and I needed to use the ingredients I had on hand. Here is our recipe for “Coffee and Spice and Everything Nice”.
Recipe | About the Coffee in the Coffee Bars
These cookie bars have coffee, candied dates and walnuts. Add in three different spices and you’ve got some cookies too good to pass up.
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Remember that I like to use ceylon cinnamon instead of the typical cassia. I don’t really like the flavor of cassia. It’s to strong. Ceylon cinnamon is perfect and spicy and a little hot, like red hots: the way cinnamon is supposed to be.
These cookie bars are soft, more like the center of a cookie instead of chewy. The chopped walnuts add a nice crunch.
About the Coffee in the Coffee Bars
For flavoring these delicious cookies, I’ve used cold coffee in the batter as well as coffee extract. In fact, if you want to double up the coffee extract, I won’t judge.
The ultimate coffee experience here is using the coffee in the powdered sugar glaze as well. Next time, I think I might use the coffee extract in that too because coffee cookies are awesome!
Step by Step
You’ll mix the dry ingredients first. If you don’t, you may end up with a bunch of cardamom or allspice in one spot or maybe a super salty cookie bar but no cinnamon in another.
In a separate bowl, cream together the softened shortening and brown sugar. It will look a little crumbly. Add the beaten egg.
Add about one quarter of the flour mixture and blend well.
Then add about one quarter of the coffee and mix well. Continue a bit at a time, back and forth like this until you’ve used all the flour mixture and coffee.
Fold in the dates and walnuts.
I’ve baked this in a ⅔ sheet pan but it will also work in a 9×13 cake pan if you prefer a cake. You would just need to increase the baking time.
More Cookie Recipes
Don’t you love cookies? I especially love making a pretty cookie display in a clear glass jar. Do you just throw the cookies in the jar or do you stack them nicely? I’m more of a stack them nicely sort of guy.
Browse the Cookie recipes category, or try one of these.
- Easy Chewy Cookies with Toffee and Chocolate Chips
- Easy Brownies with Caramel Dulce de Leche
- Craisins and Pistachio Cookies
- Magic Unicorn Cookies
Recipe
Spice Coffee Bars with Dates and Nuts
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Ingredients
Cookie Bars
- 3 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon, ground
- ½ teaspoon Cardamom, ground
- ½ teaspoon Allspice, ground
- 1 teaspoon Salt
- 1 cup Butter, softened (2 sticks)
- 2 cups Brown Sugar, packed
- 2 large Eggs, beaten
- 1 teaspoon Coffee Extract
- 1 cup Coffee, prepared, cold
- ½ cup Dates, candied, pitted, chopped
- ½ cup Walnuts, chopped
- Cooking Spray
Glaze
- 2 cups Powdered Sugar
- 2-4 tablespoons Coffee, prepared
Instructions
Cookie Bars
- Preheat oven to 375℉.
- In medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, allspice and salt. Set aside.
- In large bowl, cream softened butter and brown sugar until well mixed and crumbly.
- Add eggs and coffee extract. Mix well.
- Gradually add flour mixture and coffee, about one-quarter at a time, mixing well after each addition.
- Fold in dates and walnuts.
- Spray 15 x 21″ sheet pan with cooking spray. Spread batter evenly in pan.
- Bake 17-20 minutes until done. Allow to cool.
Glaze
- Place powdered sugar in small bowl. Add cold coffee, one tablespoon at a time. Try to mix it after each addition. Don’t overdo it. It takes a lot less than you would imagine. Continue until the glaze is the consistency you would like.
- When the cookie bars are completely cooled, use a spoon to drizzle the glaze randomly over the top. Allow to set before cutting. Sprinkle some chopped walnuts on top, if desired.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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