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Coffee Cookie Bars Recipe

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4 from 15 reviews

Delicious Coffee Cookie Bars featuring a rich, buttery coffee-infused cookie base topped with a smooth, sweetened condensed milk layer finished with flaky sea salt. Perfectly balanced between sweet and salty, these bars combine the flavors of coffee and chocolate for a delightful treat that’s easy to prepare and great for any occasion.

Ingredients

Cookie Layer

  • 1 cup softened unsalted butter (2 sticks, 16 Tbsp.)
  • 1 cup dark brown sugar, packed
  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup milk chocolate chips
  • 2 Tbsp instant coffee granules
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 Tbsp espresso powder (optional)

Top Layer

  • 1 (14 oz.) can sweetened condensed milk
  • 2 Tbsp unsalted butter
  • 2 tsp vanilla extract
  • 2 tsp flaky sea salt

Instructions

  1. Preheat: Preheat your oven to 350° F (177° C) and line a 9×13-inch baking pan with parchment paper for easy removal of the bars.
  2. Cream butter and sugar: Using a stand mixer or hand mixer, cream together the softened butter and dark brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
  3. Add remaining cookie ingredients: To the creamed mixture, add all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and the optional espresso powder. Mix on medium speed until just combined. The dough may appear crumbly but should hold when pressed.
  4. Press into pan: Transfer the cookie dough into the prepared baking pan and press evenly down using clean hands, the back of a measuring cup, or a rubber spatula to create an even layer.
  5. Bake cookie base: Bake in the preheated oven for 18 to 20 minutes until set.
  6. Prepare top layer: While the cookie base bakes, combine sweetened condensed milk and unsalted butter in a small saucepan over low heat. Stir occasionally and heat gently until the mixture is smooth and well combined, about 5 minutes. Avoid burning by keeping the heat low.
  7. Add vanilla to top layer: Remove the saucepan from heat and stir in the vanilla extract thoroughly.
  8. Pour top layer and bake again: Once the cookie layer is baked, remove from the oven and pour the condensed milk mixture evenly over the top. Return the pan to the oven and bake for an additional 8 to 10 minutes or until the top layer is set and no longer runny.
  9. Cool and salt: Remove the bars from the oven and immediately sprinkle flaky sea salt over the top. Allow the bars to cool completely for at least 30 minutes to 1 hour (longer is better to set the topping). You may refrigerate or freeze them to speed up the setting process.
  10. Cut into diamond-shaped bars: When cooled and set, cut the bars diagonally in a diamond pattern by first slicing one direction corner to corner, then cutting across from the opposite corner to form diamonds.
  11. Store and enjoy: Store the bars in the fridge or freezer. They taste best after a day or two as the flavors meld and the texture improves.

Notes

  • Softened butter: Avoid microwaving butter as it can melt; instead, let it come to room temperature naturally or soften quickly by cutting into small pieces and placing near a warm stove or sunlight.
  • Storage: Store cooled bars in the fridge or freezer to maintain freshness and firmness.
  • Adding nuts: For a nutty twist, substitute vanilla extract with almond extract in both layers and add 1/2 cup chopped almonds to the cookie base mixture.
  • Baking times: Oven temperatures vary; monitor carefully. For firmer topping, you may extend the second bake to 10-15 minutes.

Find it online: https://flavorspath.com/coffee-cookie-bars-recipe/