PA Baker
Master Chef
Caramel Latte Stars
This is a rich, moist bar cookie. You can easily double this recipe and bake it in a 9-inch round cake pan or an 8x8 pan. See adjusted baking directions below
Bars
1/4 cup (1/2 stick, 4 tablespoons) butter
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 large egg
2 teaspoons espresso powder
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup unbleached all-purpose flour
Topping
1/4 cup cappuccino chips (optional)
4 ounces (about 6 tablespoons) caramel*
1 teaspoon espresso powder
1 tablespoon cream or milk
*Cut from a block of caramel; second choice: unwrapped caramel candies.
Preheat the oven to 350°F. Lightly grease six 2/3-cup capacity silicone star pans.
To make the bars: In a medium-sized bowl, cream together the butter and sugars. Beat in the egg, then the espresso powder, salt, and baking powder. Mix in the flour.
Spread the stiff batter into the prepared pans; it won’t come even halfway up the sides of the pans. Bake the stars for 20 to 22 minutes, until a sharp knife inserted into the center of one reveals an interior that’s moist, but not wet and “doughy.” Don’t overbake, or they’ll be hard; bake just until a cake tester comes out almost clean, with just a few moist crumbs clinging to it. Remove the stars from the oven, and cool for 10 minutes before turning them out of the pans. Cool completely before adding the topping.
To make the topping: In a blender or food processor, coarsely chop the cappuccino chips. Set them aside.
Combine the caramel, espresso powder, and cream in a small microwave-safe bowl or liquid measuring cup. Microwave until the caramel melts. Stir till smooth. Immediately drizzle the caramel generously over the stars. Top with the chopped cappuccino chips. Yield: 6 servings. Note: To bake in a 9-inch round or 8 x 8-inch pan, double all of the bar ingredients. Bake the bars in a preheated 350°F oven for 33 to 35 minutes, until they test done. Drizzle with caramel topping; it’s not necessary to double the topping ingredients.
This is a rich, moist bar cookie. You can easily double this recipe and bake it in a 9-inch round cake pan or an 8x8 pan. See adjusted baking directions below
Bars
1/4 cup (1/2 stick, 4 tablespoons) butter
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 large egg
2 teaspoons espresso powder
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup unbleached all-purpose flour
Topping
1/4 cup cappuccino chips (optional)
4 ounces (about 6 tablespoons) caramel*
1 teaspoon espresso powder
1 tablespoon cream or milk
*Cut from a block of caramel; second choice: unwrapped caramel candies.
Preheat the oven to 350°F. Lightly grease six 2/3-cup capacity silicone star pans.
To make the bars: In a medium-sized bowl, cream together the butter and sugars. Beat in the egg, then the espresso powder, salt, and baking powder. Mix in the flour.
Spread the stiff batter into the prepared pans; it won’t come even halfway up the sides of the pans. Bake the stars for 20 to 22 minutes, until a sharp knife inserted into the center of one reveals an interior that’s moist, but not wet and “doughy.” Don’t overbake, or they’ll be hard; bake just until a cake tester comes out almost clean, with just a few moist crumbs clinging to it. Remove the stars from the oven, and cool for 10 minutes before turning them out of the pans. Cool completely before adding the topping.
To make the topping: In a blender or food processor, coarsely chop the cappuccino chips. Set them aside.
Combine the caramel, espresso powder, and cream in a small microwave-safe bowl or liquid measuring cup. Microwave until the caramel melts. Stir till smooth. Immediately drizzle the caramel generously over the stars. Top with the chopped cappuccino chips. Yield: 6 servings. Note: To bake in a 9-inch round or 8 x 8-inch pan, double all of the bar ingredients. Bake the bars in a preheated 350°F oven for 33 to 35 minutes, until they test done. Drizzle with caramel topping; it’s not necessary to double the topping ingredients.
