Mocha Cappuccino Bars

Medically reviewed by Christiana George Updated Date: December 17, 2022

I am so happy my comments box has reappeared on this blog. It mysteriously left me and I couldn’t figure out how to get it back. It finally found it’s way home. I missed talking to people and making new friends.

Has everyone seen the new spread by Jiff? Oooo.Mmmm.Ggggg. It’s a Mocha Cappuccino flavored hazelnut spread. It is sinfully good. For those who love Nutella, this is the next step closer to heaven. The first thing I did was scoop up a spoonful and eat it. Then the creative juices started flowing.

Here is my assistant. She already had her spatula in hand before I even turned on the stove and got out my pot. When she is not baking in her Easy Bake Oven, she helps me out in the kitchen. Perhaps I can inspire her to become a chef, then she came bake and cook for me.

Here is what melted marshmallows look like when enveloped by the Mocha Cappuccino spread.

Then add the Rice Krispies and you get Mocha Cappuccino with a crunch. But it’s not done yet.

What is a Mochachino without some caramel. After two attempts at making homemade salted caramel, all I ended up with were two very sticky pots and a blister on my finger from a piece of hot sugar. So I had to go another route. I bought some caramel topping, added some salt and candy melt (to harden) and sprinkled it all with mini chocolate chip cookies. Perfection. It’s a Mochachino you can sink your teeth into.

Even my husband who is not a big fan of coffee flavored treats couldn’t keep his hands off them.

Mocha Cappuccino Bars

by The Sweet Chick

Prep Time: 15-20 minutes

Cook Time: 5 minutes

Keywords: no bake dessert rice krispies mocha cappuccino spread salted caramel chocolate chips rice krispie treats bars

Ingredients (24 square bars)

For the bars

3 tablespoons butter or margarine
1 package (10 oz.) regular marshmallows or 4 cups mini marshmallows
1/2 cup Jiff Mocha Cappuccino flavored hazelnut spread
6 cups Rice Krispies cereal

For the toppings

1/2 cup caramel topping
1/2 teaspoon sea salt
1/4 cup melted vanilla flavored candy coating
1/4 cup mini chocolate chips

Instructions

For the bars

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat. Add the Mocha Cappuccino spread and stir until all incorporated.

Then add the Rice Krispies cereal and stir until all coated.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.

Place in fridge to cool.

In the meantime, melt candy coating per directions on package and set aside.

In a small bowl, pour the caramel and add the salt. Then mix in the candy coating and stir well.

Pour mixture in a piping bag with tip ( I used a Wilton #4 tip) or Ziplock bag with the corner snipped off. Drizzle the melted chocolate in diagonal pattern across the cooled off bars and sprinkle with mini chocolate chips.

Place the treats back in the fridge to set.

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Pear And Blue Cheese Tart

Baked Dessert

Christiana George

Updated Date:
June 8, 2023

Oops, an unintentional hiatus. And now an entire week has passed with hardly a check-in.

Weeks like the last can feel strange once they’re over. It was busy. BUSY. So that all other activities fell by the wayside. I don’t think I touched the stove at all except to heat up some canned soup (again, clam chowder). I also didn’t get the chance to take any photos for myself. Not even yesterday, when we ventured out of the city to go hiking in Cold Spring, New York.

Let me tell you, the fall foliage is stunning! We hiked to the top of a hill, where we stopped for lunch and peered down into the valley. Total tableau moment. A mottled, vibrantly-colored blanket of trees that swooped down into the valley, the Hudson River, gleaming and wide and slow, train tracks leading to the small town of Cold Spring along the shores of the river. And gosh, the town was cute. Do all New England towns look like this? Are they all so picturesque? It’s utterly foreign, just like the sight of palm tree-lined roads might be foreign to some of you. But they really do exist in California, even in random, unglamorous suburbs.

I can see why people love this season most of all. It answers the question of how the unbearable heat could possibly give way to unbearable cold. It’s done in increments, step-by-step, although on some days you feel that winter is very imminent. And on others, like today, you make sure to go outside and enjoy the sun for as long as you can.

I’m glad I have a down-filled jacket in my closet.

I made this pear and blue cheese tart a couple weeks ago. Chris gobbled it up, although he removed every chunk of blue cheese in his mouth’s way. Without the blue cheese, the tart reminds me an awful lot of a bear claw. Which I find irresistible. I mean, pear-scented puff pastry covered with almonds? Am I right?

The blue cheese fancies up the tart. I’m not opposed to that at all. It becomes sweet and salty and, well, peculiar in the way that blue cheese makes everything a little peculiar. Delicious. And perfect for the fall.

PEAR AND BLUE CHEESE TART

Adapted from Leite’s Culinaria

Makes 1 square tart

Ingredients:

1 9-inch square frozen puff pastry, defrosted
1/2 pound blanched almonds
1/4 cup sugar
1 to 2 pears, unpeeled, stemmed and thinly sliced (I used Asian pears)
Honey for drizzling
2 to 4 ounces blue cheese
1 egg white, beaten with a small drizzle of water

Directions:

Preheat the oven to 400° Fahrenheit. Use a pairing knife to score a line around the perimeter of the rectangle about 1/2 inch from the edge to make a border. Use a fork to poke holes inside the border so that the dough will remain flat as it cooks while the border will puff to create a lip for the tart.

Combine the almonds, sugar, and 1/2 tablespoon of water in a food processor and grind to a paste. Spread the paste over just the portion of the puff pastry inside the border. Arrange the pear slices over the almond paste. Drizzle with the honey and crumble the blue cheese over the top. Lightly brush the border with the egg and bake until the pastry is puffed and golden brown, 25 to 30 minutes. Let cool slightly before cutting into squares.