On the heels of posting about feeling like a Fatty-Fat-Fat most of my life, I thought it only appropriate that I post a nice fattening recipe. I don’t want anybody feeling like they’re going to find anything consistent here, anything rational, anything that makes sense here on this site.

Now, although I bake alot, I don’t typically EAT the desserts that I make. I’ll taste of them. I MIGHT eat one, but usually no more than that. I give the rest to my mom, my kids, and/or take it to work and let the scavengers loose on it. I’m usually never really tempted either. I just don’t eat a lot of sweets. (Why I enjoy baking so much is still up for debate)

But this recipe was different. This recipe is SO good that I had to physically control myself, tie my hands behind my back, hide the pan from my own self. I tasted of the batter when I was cleaning the mixing bowl and thought that maybe I might be in trouble with this one. But the real kicker came when I tasted the frosting. OMG! I could eat the frosting with a spoon; it is so delicious.

Warning bells started going off in my head. “Danger! Danger!” **ding ding ding** This one was going to add three inches to my behind. I just knew it.

I got the recipe out of a magazine called “Betty Crocker Cookies and Bars“. I made the Pecan Pie Fudge Bars from this same magazine. And I’ll make more recipes from this magazine. It’s loaded with potentially dangerous delights. This one is fantastic! Here’s what you need:

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CINNAMON-MOCHA FUDGE BARS

Bars:
1 tsp instant coffee granules or crystals
2 Tbl hot water
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/2 cup vegetable oil
1/2 tsp ground cinnamon
1 egg

Frosting:
2 tsp 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 tsp vanilla

Preheat oven to 350 degrees. Spray bottom of a 13×9 inch pan.
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.

In large bowl, dissolve 2 tablespoons instant coffee in 1/4 hot water. Add remaining frosting ingredients; stir until smooth. Spread over bars. Refrigerate about 30 minutes or until set.

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Don’t let this simple picture fool you. It doesn’t look like much, but it sure packs a punch of flavor. Yuummmmm!