Mochachino Dessert Bars with White Mocha Drizzle

Need a wow dessert that's quick and easy? Serve this rich-and-saucy, coffee-chocolate dessert. ...MORE + LESS -

1 pouch Betty Crocker* Double Chocolate Chunk Cookie Mix

1/4 cup (50 mL) vegetable oil

3 tbsp (45 mL) strong brewed coffee (room temperature)

1 egg

1/2 cup (125 mL) coarsely chopped macadamia nuts

1/2 cup (125 mL) flaked coconut, toasted

1/2 cup (125 mL) heavy whipping cream

3 squares (1 oz/28 g each) white chocolate baking squares, coarsely chopped

2 tbsp (25 mL) coarsely chopped macadamia nuts, for garnish

Hide Images

1

Heat oven to 350°F. Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.
2

In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.
3

In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.
4

To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.

Success: Use the premium or premier white chocolate baking bars found next to other chocolate in the baking aisle rather than the white candy coating.