Espresso Shortbread Bars

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 40
• 1/2 lb butter, unsalted, softened
• 9 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/3 cups all-purpose flour
• 1 tablespoon instant espresso (or finely ground espresso beans)
• 4 tablespoons butter, unsalted, softened
• 1/3 cup brown sugar, packed
• 1 tablespoon instant espresso, strong-brewed (or instant)
• 1 tablespoon corn syrup
• 1/8 teaspoon salt
• 20 chocolate-covered coffee beans, halved (espresso beans)

Recipe

• 1 preheat oven to 300. line 9x13 baking pan with parchment paper.
• 2 for the bars: in a large bowl beat butter and sugar at med speed until fluffy and very pale. beat in vanilla and salt. in a small bowl, combine flour and espresso powder. add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
• 3 firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. toss plastic.
• 4 bake about 40 minutes or until very lightly browned and firm but not solid to the touch. do not over cook. cool pan on rack about 10 minutes.
• 5 cut bars into 5 strips by 8 strips. (40 bars) cool completely.
• 6 for the glaze: in a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). remove from heat. when bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. using a lightly oiled knife, score the glaze without dragging, along cuts. press an espresso bean in the center of each bar. cool slightly then separate bars and transfer to a plate.