I’ve been wanting to make these bars for a while now and finally got around to it today. I love anything with graham crackers or marshmallows and this recipe has both AND chocolate—so it had to be good! The candy-like bars have a slight coffee flavor and taste great straight from the fridge (I love cold chocolate!).
TIP: The best way to cut it in my personal opinion is using a best chef knife to avoid stickiness to cause uneven shapes in your bars. This works even best when wipe off the residue from knife after each cut.
CAPPUCCINO BARS INGREDIENTS
MAKES 12 BARS
- 1/3 cup raisins
- 1/2 cup hot strong black coffe
- 10 ounces graham crackers
- 1/2 cup mini-marshmallows
- 8 ounces semisweet chocolate
- 1/4 cup butter
- 8 ounces low fat cream cheese
- 2 tablespoons butter
- 1/8 tablespoon vanilla extract
- 1 cup splenda granular or confectioners’ sugar
- Cocoa powder for dusting
WHAT TO DO
Lightly grease an 8×8 inch square pan. Soak the raisins in the hot coffee for 5 minutes. Break the graham crackers into small pieces and place in a bowl with the marshmallows. Add in the coffee and soaked raisins.
Melt the chocolate and butter in the microwave or in a bowl set over hot water. Add to the graham cracker mixture and stir until well coated. Press the mixture into the prepared pan and chill in the fridge until firm.
To make the topping, cream the butter, Splenda, and cream cheese in a bowl until well mixed. Stir in the vanilla extract. Spread over graham cracker base. Lightly dust top with cocoa powder and store covered in the fridge.