Mocha Bars with a cup of coffee and cream
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5 from 1 vote

Mocha Bars

These mocha bars were one of my grandmother's favorites to serve when friends and family would come over for coffee. The recipe is from a community cookbook compiled by the ladies sewing circle of the small rural church she attended.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Cakes, Dessert, Dessert Bars
Cuisine: Scandinavian
Servings: 24 bars
Calories: 366kcal

Ingredients

Cake

Frosting

  • 1/2 cup butter, room temperature
  • 3 cup powdered sugar
  • 3 tablespoons cream
  • 3 cup finely ground peanuts

Instructions

  • Heat oven to 350˚ F. Grease and flour a 9” x 13” pan.
  • In a clean, dry, large bowl, beat egg whites until soft peaks form when beater is lifted. Set aside.
  • With mixer on medium speed beat butter until softened and light in color, about 3 minutes. Add sugar and continue to beat until very light, scraping down sides. Turn mixer to low and mix in coffee until completely combined.
  • In a medium bowl, combine flours and baking powder. Stir dry ingredients into batter being careful not to overmix.
  • Gently stir a quarter of the egg whites into batter. Folder the remaining egg whites into the batter.
  • Pour in to prepared baking dish. Bake for 20 minutes until the cake springs back lightly. Cool for 15 minutes and remove from pan onto a wire cooling rack. When completely cool, cut into 24 squares.
  • To make frosting, with mixer on medium speed, beat butter until softened and light in color, about 3 minutes. Lower speed and add cream, mixing to incorporate completely. On lowest speed, add powdered sugar, beat until smooth and creamy.
  • Frost all sides of cakes and roll in chopped peanuts.

Nutrition

Serving: 24bars | Calories: 366kcal | Carbohydrates: 33.6g | Protein: 6.3g | Fat: 24.5g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 118mg | Potassium: 217mg | Fiber: 1.8g | Sugar: 23.8g | Calcium: 40mg | Iron: 1.3mg