Inspired by the region that helped make really good coffee a national obsession, here's maybe the most delicious bar cookie recipe I've created in a long time! You can vary the flavor of these depending on the coffee blend you prefer. Even 1 I was surprised by how luscious these tasted! Serves 8 (2 each)
1/4 cup reduced-calorie margarine 1/4 cup Land O Lakes no-fat sour cream 1 egg or equivalent in egg substitute 1/2 cup cold coffee 1/2 cup pourable Splenda 1 cup + 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 cup (1 ounce) mini chocolate chips 1/2 cup (1 ounce) chopped walnuts
Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine margarine, sour cream, and egg. Stir in coffee and Splenda. Add flour, baking powder, baking soda, and cinnamon. Mix gently just to combine. Fold in chocolate chips and walnuts. Spread batter into prepared cake pan. Bake for 20 to 22 minutes. Place cake pan on a wire rack and allow to cool completely. Cut into 16 bars.
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