COFFEE COOKIE ............................................................

PUMPKIN SPICE LATTE BREAD ....................................

HAZELNUT BISCOTTI ....................................................

DOUBLE CHOCOLATE COOKIE .....................................

CHOCOLATE CHIP SCONES ..........................................

HAZELNUT DIPPED PRETZELS .....................................

CHOCOLATE MARBLED WAFFLES ................................

OATMEAL LATTE COOKIE .............................................

BUTTERCREAM FROSTING ..........................................

ESPRESSO FUDGE .........................................................

CHOCOLATE SILK PIE ....................................................

GRAHAM CRACKER TOFFEE ........................................

AFFOGATO ....................................................................

CHOCOLATE SHEET CAKE .............................................

DIPPING CHOCOLATE ...................................................

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TABLE OF CONTENTS

5

C O F F E E C O O K I E

Whisk flour, baking soda and salt together.

In a separate bowl, cream the butter and sugars until mixture becomes light and fluffy. Add eggs and vanilla. Mix until blended.

Add the flour mixture to the butter mixture and blend until the dough comes together. Stir in the Rex Espresso baking chips. Chill dough for one hour.

Preheat oven to 350° F. Scoop out the dough (about two Tbsp. size scoops) onto a baking sheet lined with parchment paper, two-inches apart.

Bake cookies at 350° F for 10 to 12 minutes.

2 ½ C. all-purpose flour1 tsp. Clabber Girl Baking Soda½ tsp. Kosher salt1 C. butter, softened (2 sticks)1 C. brown sugar, packed

1 ½ C. granulated sugar2 lg. eggs1 ½ tsp. vanilla extract2 C. Rex Espresso baking chips (1 bag)

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P U M P K I N S P I C E L AT T E B R E A D

Preheat oven to 350° F. Grease a 9x5-inch loaf pan, then set aside.

TO PREPARE BATTER:

In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.

Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add Rex Espresso baking chips and gently fold into batter. Pour batter into prepared pan.

TO PREPARE TOPPING:

Mix flour, brown sugar and cinnamon in a small bowl. Add butter and mix until a crumbly meal is formed. Sprinkle topping evenly over the batter.

Bake at 350° F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.

2 C. all-purpose flour1 C. granulated sugar1 tsp. ground cinnamon½ tsp. ground ginger½ tsp. ground nutmeg1 tsp. Clabber Girl Baking Powder1 tsp. Clabber Girl Baking Soda

TOPPING:¼ C. all-purpose flour ¼ C. brown sugar, packed2 tsp. ground cinnamon2 Tbsp. unsalted butter, cut into bits

½ tsp. Kosher salt15 oz. pumpkin puree ½ C. unsalted butter, melted (1 stick)2 lg. eggs2 tsp. vanilla extract1 C. Rex Espresso baking chips

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Preheat oven to 350° F.

In a large bowl, combine the boxed cake mix, flour, oil, almond extract and eggs. Mix with a spatula until well combined. With your hands, mix and press in ½ C. nuts and 1 C. Rex Espresso baking chips until fully incorporated. Press dough into a 15x4-inch rectangle and place on a parchment lined baking sheet. Press remaining ¼ C. hazelnuts onto the top of the log.

Bake for 21 to 25 minutes or until golden brown. Remove from oven and allow to cool for 10 to 15 minutes.

Slice into 1-inch wide pieces on the bias. Place pieces cut side down, back on parchment lined baking sheet and bake again for 15 to 20 minutes. Remove from oven and allow to cool.

TO PREPARE DIPPING CHOCOLATE:

Microwave Rex Espresso baking chips and shortening for 30 seconds at a time; stirring each time; until melted. Dip biscotti into melted chocolate and place back on parchment to dry.

H A Z E L N U T B I S C O T T I

BISCOTTI:1 box white cake mix¼ C. all-purpose flour1 Tbsp. vegetable oil1 tsp. almond extract2 lg. eggs¾ C. toasted and chopped hazelnuts, divided1 C. Rex Espresso baking chips

DIPPING CHOCOLATE:1 C. Rex Espresso baking chips 1 Tbsp. vegetable shortening

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D O U B L E C H O C O L AT E C O O K I E

Heat oven to 375° F. Line a baking sheet with parchment paper.

Cream the butter, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla until creamy.

Add the flour, cocoa powder, baking soda and salt to butter mixture. Mix until blended. Stir in Rex Espresso baking chips.

Scoop out the cookie dough onto the baking sheet, two-inches apart. Chill the scooped cookies in the refrigerator for one hour.

Bake chilled cookies at 375° F for 10 to 12 minutes.

1 C. unsalted butter, room temperature (2 sticks)

¾ C. brown sugar, packed½ C. granulated sugar 1 lg. egg 1 tsp. vanilla extract

1 ½ C. all-purpose flour⅓ C. cocoa powder1 tsp. Clabber Girl Baking Soda ½ tsp. Kosher salt 2 C. Rex Espresso baking chips (1 bag)

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C H O C O L AT E C H I P S C O N E S

Preheat oven to 400° F. Line a baking sheet with parchment paper.

In a food processor, pulse together the flour, ¼ C. sugar, baking powder, salt, cinnamon and orange zest. Add butter and pulse until butter is in pea sized pieces.

In a small bowl, whisk together the buttermilk and egg yolk. With the food processor on, slowly pour in the buttermilk mixture; blend until dough comes together. Place dough on a lightly floured work surface and roll into a large square.

Press Rex Espresso baking chips onto dough. Fold the dough into a tri-fold; roll out to a one-inch thick rectangle. Do another tri-fold and roll out to one-inch thick rectangle again. Cut into nine triangles and place on baking sheet.

Brush tops with whisked egg white and sprinkle with remaining two Tbsp. sugar. Bake at 400° F for 15 to 18 minutes or until golden brown.

Let cool.

TO PREPARE GLAZE:

Whisk together all ingredients until smooth. Drizzle cooled scones with glaze.

2 ½ C. all-purpose flour¼ C. + 2 Tbsp. granulated sugar, divided1 Tbsp. Clabber Girl Baking Powder¾ tsp. Kosher salt1 tsp. ground cinnamonZest of 1 orange

½ C. cold butter, cut into bits (1 stick)¾ C. buttermilk1 egg, separated1 ½ C. Rex Espresso baking chips

GLAZE:2 C. powdered sugar, sifted¼ C. milk1 tsp. vanilla extract½ tsp. almond extract

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H A Z E L N U T D I P P E D P R E T Z E L S

In the bowl of a stand mixer, blend together the hazelnut spread and butter. Add the powdered sugar and brown sugar. Blend until thoroughly combined.

Roll the hazelnut butter mixture into small balls (about two tsp. each).

Sandwich a hazelnut ball in between two pretzels. Set aside. Repeat with remaining hazelnut balls and pretzels.

Melt the Rex Espresso baking chips in a double boiler until about half of the chips are melted.

Remove from heat and continue to stir until completely melted.

Working one at a time, dip a hazelnut filled pretzel into the melted Rex Espresso baking chips halfway to coat one side. Place the dipped pretzel onto a parchment lined baking sheet.

Repeat with remaining pretzels. Allow to cool and for the melted chips to set.

1 C. hazelnut spread1 Tbsp. unsalted butter, room temperature½ C. powdered sugar½ C. brown sugar, packed 60 mini pretzels2 C. Rex Espresso baking chips (1 bag)

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C H O C O L AT E M A R B L E D WA F F L E S

INGREDIENTS:1 box waffle mix2 C. Rex Espresso baking chips (1 bag)

ESPRESSO CHIP SYRUP:⅓ C. water⅓ C. granulated sugar1 C. whole milk2 C. Rex Espresso baking chips (1 bag)1 tsp. maple extract

Prepare the waffle mix as directed. Melt Rex Espresso baking chips in a double boiler until smooth. Dollop one Tbsp. of melted Rex Espresso baking chips per waffle into the batter. With an offset spatula or butter knife, gently swirl the melted Rex Espresso baking chips into the waffle batter. Prepare waffles as directed.

TO PREPARE SYRUP:In a saucepan, heat water and sugar over medium heat for two minutes. Add milk and bring to a simmer. Stir in Rex Espresso baking chips and remove from heat. Continue to stir until Rex Espresso baking chips are melted and smooth. Stir in maple extract. Pour over waffles.

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O AT M E A L L AT T E C O O K I E

Preheat oven to 350° F. Place one C. white chocolate chips and coconut milk in a microwave-safe bowl. Microwave in 30 second intervals until melted, stirring in between until smooth.

Cream butter and sugars until light and fluffy. Add eggs and vanilla; blend until combined. Add melted white chocolate mixture and blend.

In a bowl, whisk together the flour, baking soda, salt and oats. Add to butter mixture and blend until a dough forms. Add Rex Espresso baking chips and one C. white chocolate chips. Blend just until mixed.

Scoop out dough into 1 ½ Tbsp.-sized balls onto a parchment lined baking sheet. Bake at 350° F for 12 to 14 minutes.

2 C. white chocolate chips, divided2 Tbsp. coconut milk1 C. unsalted butter, softened (2 sticks)½ C. granulated sugar¾ C. brown sugar, packed2 lg. eggs1 tsp. vanilla extract2 C. all-purpose flour

1 tsp. Clabber Girl Baking Soda1 tsp. Kosher salt3 C. old fashioned oats2 C. Rex Espresso baking chips (1 bag)

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B U T T E R C R E A M F R O S T I N G

Add Rex Espresso baking chips to a microwave-safe bowl. Microwave in 30 second intervals until melted, stirring in between until smooth.

Beat the softened butter until creamy and lightened in color. Add the melted Rex Espresso baking chips and mix to combine.

Add the powdered sugar, one C. at a time, and beat until light and fluffy. Add the vanilla.

3 C. Rex Espresso baking chips 2 C. unsalted butter, softened (4 sticks)2 C. powdered sugar2 tsp. vanilla extract

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E S P R E S S O F U D G E

Line an 8-inch square baking pan with parchment paper, leaving an overhang. Lightly spray pan with non-stick cooking spray.

In a large saucepan, combine butter, marshmallows, sugar, cream and salt. Cook over medium heat, stirring occasionally, until the marshmallows are melted, and the mixture is thoroughly combined.

Remove from heat. Stir in vanilla and Rex Espresso baking chips. Stir until melted and thoroughly combined.

Pour mixture into prepared pan and smooth the top. Refrigerate until set, about 30 to 45 minutes.

Using the parchment overhang, lift fudge from pan. Cut into squares.

4 Tbsp. unsalted butter3 C. mini marshmallows1 C. granulated sugar½ C. heavy cream1 tsp. Kosher salt1 tsp. vanilla extract2 C. Rex Espresso baking chips (1 bag)

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C H O C O L AT E S I L K P I E

Whisk together one C. milk and corn starch in a small mixing bowl until smooth.

In a 3 ½-quart saucepan combine sugar, salt and remaining ½ C. milk. Cook over low heat, stirring frequently until sugar is dissolved. Whisk in corn starch mixture. Cook over medium heat until mixture thickens, about five to seven minutes.

Whisk ½ C. corn starch mixture into egg yolks in a large mixing bowl. Whisk this back into the mixture in the saucepan and cook over medium-low heat five minutes, or until mixture is thickened further.

Remove from heat and whisk in Rex Espresso baking chips. Transfer to prebaked pie crust. Place plastic wrap directly onto filling. Let stand one hour; then refrigerate for six hours or overnight.

TO PREPARE WHIPPED CREAM:Whip the heavy cream until it forms soft peaks. Add powdered sugar and espresso powder. Whip until medium firm peaks form.

Spread whipped cream on top of pie and garnish with grated chocolate.

INGREDIENTS:1 ½ C. milk, divided¼ C. Clabber Girl Corn Starch ¾ C. granulated sugar ½ tsp. Kosher salt 3 lg. egg yolks 2 C. Rex Espresso baking chips (1 bag)1 prebaked pie crust

ESPRESSO WHIPPED CREAM:1 ½ C. heavy whipping cream 6 Tbsp. powdered sugar 2 tsp. instant espresso powder Grated chocolate for garnish

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G R A H A M C R A C K E R TO F F E E

Preheat oven to 350° F. Line a 9x13-inch baking sheet with aluminum foil and coat with non-stick spray. Evenly place the crackers in one layer.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt. Whisk the mixture until it comes to a boil. Reduce to a simmer. Simmer for two to three minutes until the mixture begins to thicken.

Immediately pour the mixture over the crackers, spreading with a spatula to evenly and completely cover the crackers. Bake at 350° F for eight minutes.

Remove from the oven and immediately sprinkle the Rex Espresso baking chips evenly on top. Return to the oven to soften the chips for two to three minutes.

Remove from the oven. Using a spatula, spread the Rex Espresso baking chips to an even melted layer. While still wet, coat the top with sprinkles. Let cool to harden.

Once hardened and firm, break the toffee into pieces.

48 graham cracker squares1 C. unsalted butter (2 sticks)1 C. brown sugar, packed1 tsp. Kosher salt1 C. Rex Espresso baking chips

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A F F O G ATO

In a saucepan, heat milk to a simmer. Whisk in corn syrup and vanilla. Remove from heat and stir in Rex Espresso baking chips until melted and smooth. Pour over vanilla ice cream.

Dust with cocoa powder if desired.

⅓ C. milk1 ½ Tbsp. corn syrup¼ tsp. vanilla extract½ C. Rex Espresso baking chips4 servings vanilla ice cream1 Tbsp. cocoa powder, optional

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C H O C O L AT E S H E E T C A K E

Preheat oven to 350° F.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 18x13-inch sheet cake pan and bake at 350° F for 20 minutes.

TO PREPARE FROSTING:Chop pecans finely. Melt butter in a saucepan. Add Rex Espresso baking chips, stir to combine, then turn off heat. Add the milk, vanilla and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

INGREDIENTS:2 C. all-purpose flour2 C. granulated sugar¼ tsp. Kosher salt1 C. unsalted butter (2 sticks) 4 heaping Tbsp. cocoa powder1 C. boiling water½ C. buttermilk2 lg. eggs, beaten 1 tsp. Clabber Girl Baking Soda1 tsp. vanilla extract

FROSTING:½ C. pecans, finely chopped ½ C. unsalted butter (1 stick)1 C. Rex Espresso baking chips6 Tbsp. milk1 tsp. vanilla extract 1 ¾ C. powdered sugar

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D I P P I N G C H O C O L AT E

Melt Rex Espresso baking chips in a double boiler until about half of the chips are melted. Remove from heat and continue to stir until completely melted.

Dip your favorite sweet or savory treat in melted dipping chocolate. Chocolate will set in about 30 minutes.

2 C. Rex Espresso baking chips (1 bag)

R E C I P E N O T E S

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The Baileys word and associated logos are trademarksof R & A Bailey & Co. and are used under license.

Distributed by Clabber Girl Corporation, Terre Haute, IN 47808 U.S.A.Photography by Stacy Able.Clabber Girl Corporation, Terre Haute, IN 47808 U.S.A.Photography by Stacy Able.