Prep Time 15 min
Cook Time 13 Min
Servings 4
Difficulty Easy

Ingredients

  • 3/4 cup firmly packed dark brown sugar
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/4 cup butter
  • 2 1/2 tsps. Medaglia d'Oro® Instant Espresso Coffee
  • 1 tsp. vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/4 tsp. salt
  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup white frosting
  • 1/3 cup chocolate fudge frosting

Directions

  • Step 1

    BEAT brown sugar, shortening and butter in large bowl with electric mixer on medium speed until well blended. Dissolve instant espresso in vanilla in small cup. Add to shortening mixture, beating until light and fluffy. Gradually add flour and salt to shortening mixture, beating on low speed until well blended. Cover and chill 4 hours or overnight.

  • Step 2

    HEAT oven to 325ºF. Coat baking sheet with no-stick cooking spray. Roll dough on a lightly floured surface to 1/4-inch thickness. With fluted edge rotary cutter or pizza wheel, cut into 3 x 1-inch rectangles. Place on prepared baking sheet. Prick tops with fork. Bake 11 to 13 minutes or until bars are set. Cool 2 minutes. Remove to wire rack to cool completely.

  • Step 3

    PLACE frosting in a small heavy-duty resealable plastic bag. Seal. Microwave on HIGH 10 seconds. Knead until smooth. Cut very small corner off bottom of bag. Drizzle very lightly over bars. Let stand until frosting is set or chill 5 minutes to set frosting.

Serving size
(2 bars of 48)

  • Calories 120
  • Calories from Fat60g
  • Total Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 50mg
  • Potassium 0mg
  • Total Carbohydrates 15g
  • Dietary Fiber 0g
  • Sugars 9g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet