Mocha frosting has become my favorite frosting for anything with chocolate or coffee. When I saw this recipe for cake-like coffee bars in an Amish cookbook, I knew the two had to be paired together. For a coffee lover like myself, coffee flavored bars with that smooth mocha frosting was the best pairing ever! I like to soak my coffee bars in milk, but you could take it a step further and soak the bars in coffee or sip your coffee on the side if you don’t like soaked cake.
For more sweet treats, check the list of recipe compiled for you below the recipe card.
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Amish Coffee Bars with Mocha Frosting
Ingredients
Coffee Bars:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg beaten
- 1/2 cup vegetable or olive oil
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup hot milk not boiling hot
- 1 tablespoon instant coffee (dissolved in hot milk)
Mocha Frosting:
- 1/4 cup hot milk
- 1 1/2 tablespoons instant coffee (dissolved in hot milk, then cooled)
- 1/2 cup butter softened
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 cups confectioner's sugar *see note
Instructions
Preheat oven to 350:
- Combine flour with salt, baking powder and baking soda. Set aside for now.
- Whisk together egg, oil, brown sugar and vanilla extract until well combined. Dissolve instant coffee into hot milk, then mix in with the wet ingredients. Add dry ingredients, then mix just until combined and lump free, but do not overmix.
- Immediately transfer the batter to a greased 13 by 9-inch baking dish and place into the preheated oven to bake for 20-25 minutes until the bars are set and a toothpick inserted into the center comes out clean. Allow to cool completely.
Mocha Frosting:
- Dissolve instant coffee into the hot milk and allow to chill in the refrigerator to cool. In a medium sized mixing bowl, combine butter with cocoa powder and vanilla extract until smooth. Add cooled coffee mixture and mix again to combine, then add confectioner's sugar, 1 cup at a time until the frosting is smooth and spreadable. The frosting does not need to be very thick, just enough to spread on top of the bars.
- Spread the frosting evenly over the cooled coffee bars, then serve and enjoy! See storage notes and tips below.
Notes
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More Sweet Treats to Try:
- Amish Chocolate Cake with Mocha Frosting
- Amish Cherry Oatmeal Bars
- Browned Butter Blondies
- Amish Chocolate Cake with Peanut Butter Frosting
- Cherry Pie Bars
- Apple Dumplings
- Amish Chocolate Mousse Pie
- Amish Chocolate Whoopie Pies
- Pumpkin Cheesecake Muffins
- Amish Pumpkin Whoopie Pies
Step 1-2: Combine dry ingredients and set aside. Whisk together egg, oil, brown sugar and vanilla extract until well combined. Dissolve instant coffee into hot milk, then mix in with the wet ingredients. Add dry ingredients, then mix just until combined and smooth but do not overmix.
Step 3: Immediately transfer the batter to a greased 13 by 9-inch baking dish and place into the preheated oven to bake for 20-25 minutes until the bars are set and a toothpick inserted into the center comes out clean. Allow to cool completely.
Help the bars are browning too quickly?!
If the bars look like they are browning too fast, you can reduce the heat to 325 degrees (Fahrenheit).
Mocha Frosting: Dissolve instant coffee into the hot milk and allow to chill in the refrigerator to cool. In a medium sized mixing bowl, combine butter with cocoa powder and vanilla extract until smooth. Add cooled coffee mixture and mix again to combine, then add confectioner’s sugar, 1 cup at a time until the frosting is smooth and spreadable. The frosting does not need to be very thick, just enough to spread on top of the bars.
Last but not least, spread the mocha frosting over the bars, cut into squares, then serve and enjoy! Of course, you can always hide the bars under your bed for yourself. No-one is judging.
Storage notes:
These bars can be kept at room temperature for several days. For longer storage I would recommend refrigerating them or freezing them. These mocha bars can be frozen in an airtight container for several months. If you wish to prep them ahead of time for an event, I recommend freezing the bars without frosting, then making the frosting right before the event to keep it fresh.
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