Mocha Almond Fudge Bars

Bars
½ cup unsweetened cocoa
1 tablespoon instant coffee granules or crystals
1 cup margarine or butter
1 cup water
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 cup sugar
1 cup firmly packed brown sugar
1 teaspoon baking soda
½ cup buttermilk
½ teaspoon almond extract
2 eggs
1 cup chopped almonds

Glaze
1 tablespoon unsweetened cocoa
½ teaspoon instant coffee granules or crystals
1 tablespoon margarine or butter, melted
¼ teaspoon almond extract
1 cup powdered sugar
1 to 3 tablespoons milk

Heat oven to 375º. Grease 15x10x1-inch bakng pan. In medium saucepan, combine ½ cup cocoa, 1 tablespoon instant coffee, 1 cup margarine and water. Bring to a boil over medium-high heat, stirring occassionally; remove from heat. Cool 10 minutes. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, brown sugar, baking soda, buttermilk, ½ teaspoon almond extract and eggs. Add cocoa mixture to flour mixture. Beat until blended. Stir in almonds. Pour batter into greased pan.

Bake at 375º F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.

In medium bowl, combine 1 tablespoon cocoa, ½ teaspoon instant coffee and 1 tablespoon margarine; blend until smooth. Stir in ¼ teaspoon almond extract, powdered sugar and enough milk for desired drizzling consistency; drizzle over cooled bars. Let stand until set. Cut into bars. 48 bars.