Cinnamon-Mocha Fudge Bars

 

1

teaspoon instant coffee granules or crystals

2

tablespoons hot water

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/2

cup vegetable oil

1/2

teaspoon ground cinnamon

1

egg

2

teaspoons instant coffee granules or crystals

1/4

cup hot water

3

cups powdered sugar

1/4

cup unsweetened baking cocoa

1/2

cup butter, softened

1/2

teaspoon vanilla

• 1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• 2 In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
• 3 In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.