Adapted from the back of the Glutino Chocolate Chip Cookie Mix.
The Gluten-Free Kahlua Mocha Cookie Bars are the magic solutions for last minute demands for school bake sales or impromptu potluck suppers. The caramel and pecans compliment the mocha chocolate flavors with panache.
- Contents of a bag of Glutino Chocolate Chip Cookie Mix
- Generous ¼ cup of unsweetened cocoa
- 2 tablespoons of instant espresso powder
- 2/3 cup + 3 tablespoons unsalted butter, softened
- 2 eggs
- 2 tablespoons Kahlua
- 5-6 tablespoons caramel sauce
- ¼ cup chopped pecans
Whisk together the Glutino Chocolate Chip Cookie Mix, cocoa and espresso powder. Set aside.
In a separate bowl, with an electric mixer, beat the butter until fluffy. Slowly stir in the chocolate chip cookie mix/cocoa/espresso combo into the butter. Beat in the eggs, one at a time. Finally , give the mixture a good stir and incorporate the Kahlua.
Note: If you want to avoid alcohol, substitute the Kahlua with 2 teaspoons of vanilla.
Spread the dough in a buttered 13 x 9 pan. Bake in a 350° oven for 24 to 26 minutes. Do not overbake. Insert a toothpick in the center; if it comes out clean, the bars are definitely ready. Probably better if a crumb or two is attached to the toothpick if you want a more moist bar.
Cool. Drizzle with caramel sauce. Sprinkle pecan bits on top.