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Coffee Cookie Bars Recipe

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3.9 from 14 reviews

These Coffee Cookie Bars combine a rich, buttery cookie base infused with instant coffee and espresso powder, topped with a smooth layer of sweetened condensed milk and a sprinkle of flaky sea salt. Perfectly baked to create chewy, flavorful bars with a hint of coffee bitterness balanced by the sweetness of chocolate chips and caramel-like condensed milk topping.

  • Total Time: 1 hour 10 minutes
  • Yield: 24 servings

Ingredients

Cookie Base

  • 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 bean paste
  • 1/2 Tbsp. espresso powder (optional)

Condensed Milk Topping

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

Instructions

  1. Preheat: Preheat the oven to 350° F and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars.
  2. Cream Butter and Sugar: Using a stand or hand mixer, cream the softened butter and dark brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
  3. Mix Dry Ingredients: Add the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla bean paste, and optional espresso powder to the creamed butter and sugar. Mix at medium speed until combined. The dough may look crumbly but should come together when pressed.
  4. Press Dough into Pan: Transfer the dough to the prepared pan. Use your clean hands, the back of a measuring cup, or a rubber spatula to evenly press the mixture into the pan in a uniform layer.
  5. Bake Cookie Base: Bake the pressed dough in the preheated oven for 18-20 minutes until lightly golden and set.
  6. Prepare Topping: While baking, heat the sweetened condensed milk and butter in a small saucepan over low heat. Stir occasionally and cook for about 5 minutes until smooth and slightly thickened, taking care not to burn the bottom.
  7. Add Vanilla: Remove the saucepan from heat and stir in the vanilla bean paste to infuse the topping with flavor.
  8. Add Topping Layer: Once the cookie base is baked, remove from oven and pour the condensed milk mixture evenly over the top. Return the pan to the oven and bake for an additional 8-10 minutes, or until the topping has set.
  9. Cool and Salt: Remove from oven (the topping will be bubbling) and immediately sprinkle the flaky sea salt over the surface. Allow the bars to cool for 30 minutes to 1 hour at room temperature for the topping to firm up. Refrigeration or freezing can speed this process.
  10. Cut into Bars: When set, cut the bars diagonally starting from one corner, moving left to right to create diamond-shaped pieces. Then cut from the adjacent corner across the bars to complete the pattern.
  11. Store and Serve: Store the bars in the refrigerator or freezer. They are best after 1-3 days as flavors deepen. These bars can be made ahead for convenient enjoying anytime.

Notes

  • Using parchment paper allows for easy removal of the bars from the pan.
  • The espresso powder is optional but enhances the coffee flavor if available.
  • Letting the bars cool fully ensures the topping sets properly and avoids a gooey texture.
  • Storing bars in the fridge or freezer improves cutting and flavor melding over time.
  • You can substitute vanilla bean paste with vanilla extract if necessary, though the paste has more intense flavor.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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