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29 December 2012 @ 01:00 am
Sweet Saturday - Mexican Mocha No-Bake Bars  

Ok I’ll admit it. When I want cookies, which is not as often as one might think from reading my LJ, I am impatient. I want them and I want them now. Hence the resurrection of no-bakes here en la casa. They are quick easy and satisfy that got-have-a-cookie now urge like no other. Like the Nut Butter No-Bake Bars I posted last month, these are awesome for a party or a potluck.

This recipe is based on my first husband’s recipe for cow-pie cookies (he used a more “descriptive” title) and was the very first thing he learned to make when he started cooking by himself. I departed from his original recipe but reducing the sugar and changing it to brown, adding instant coffee, spices and experimenting with mixings like diced dark chocolate. The result? A sweet that tastes just like your favorite mocha, only better.

Safety note: This recipe uses hot sugar syrup. Hot sugar is dangerous. Hot sugar can burn you. Because hot sugar is well very hot. Please be careful while making this dish. Do use hot pads and proper protective gear.

Mexican Mocha No-Bake Bars

One 9”x13” pan

1 cube margarine or butter (1/2c)
1c leftover coffee
1 1/2 c brown sugar
1 T cinnamon
1 t chili powder
1/2 t salt
2 T instant coffee
1/4 c coco powder
2oz of dark chocolate bar, diced
3 – 4 c rolled oats
Spray grease

Large heavy pot
Large wooden spoon
Measuring spoons & cups
9”x13” pan
Pizza cutter or sharp knife 


  • Grease 9”x13” pan and place on mat on the counter near the stove.

  • Place the pot over medium heat and add butter.

  • When the butter is melted dump in sugar and cook until dissolved.

  • Pour in milk and cook the bubbling thickening syrup for 2 minutes.

  • Add spices, salt and coco powder to pot. Mix until well blended.

  • Remove from heat add chocolate bar and then oatmeal a cup at a time till well blended.

  • Dough should be thick but loose. Depending on humidity and syrup you might need up to 4 cups oatmeal.

  • Pour dough in to prepared pan and spread evenly with spatula.

  • While the cookies cool. Wash down the pan before the sugar solidifies to the pan.

  • When cookies are cool to the touch, cut using pizza cutter or knife and chill in icebox for at least an hour.

  • Then de-pan into your favorite cookie containment.

  • Enjoy


  • Coco powder. You can use any kind of powder for this recipe. Dutch processed variety seems to provide a deeper flavor.

  • Mixings. Almost any chocolate bar would work. Also consider dried cherries, toasted chopped almonds or coconut.

  • Spices. Consider trying allspice, nutmeg, black pepper or even cayenne. Think barista.

Frugally yours-


anthony_lionanthony_lion on May 29th, 2013 01:03 pm (UTC)
Given my track record with caramel, I probably shouldn't try this one...

Exactly how large is 'One cup'
I assume 't' means teaspoon, and 'T' is Tablespoon?
(Margarine/butter is usually handled by weight here, but I figure I could do the conversion fairly easily. Comes in two types of packages, one with lid for 'table use' and as .25 and .5Kg blocks for cooking use. )
Kestrel Catkestrelcat on May 30th, 2013 12:17 am (UTC)
One cup is 8 oz in my Kitchen. I should have thought about that. Oops!

And yes T is Tablespoons while t is teaspoons.

jams: yummolasses on May 29th, 2013 06:47 pm (UTC)
i love this recipe.
sent to a friend who'll love it, too!
thank you!
Kestrel Catkestrelcat on May 30th, 2013 12:18 am (UTC)
It's a pretty popular one here for potlucks because it's so simple to make ahead.