Add to Collection
Go to Collections
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
Servings: 24 bars
- 1/2 cup butter, room temperature
- 3 cup powdered sugar
- 3 tablespoons cream
- 3 cup finely ground peanuts
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.
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