Coffee Cookie Bars Recipe

Introduction

Coffee cookie bars combine the rich flavors of chocolate and coffee with a buttery, tender base topped with a smooth, sweet condensed milk layer. These bars are perfect for coffee lovers seeking a delightful treat that’s easy to make and share.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350° F and line a 9×13-inch baking pan with parchment paper.
2. Step 2: Cream the softened butter and dark brown sugar using a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
3. Step 3: Add the flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and optional espresso powder. Mix on medium speed until combined. The dough may be crumbly but should come together when pressed.
4. Step 4: Press the mixture evenly into the prepared pan using clean hands, the back of a measuring cup, or a spatula.
5. Step 5: Bake for 18-20 minutes until lightly golden.
6. Step 6: While baking, heat the sweetened condensed milk and 2 tablespoons of butter in a small saucepan over low heat. Stir occasionally until smooth, about 5 minutes. Keep heat low to prevent burning.
7. Step 7: Remove from heat and stir in 2 teaspoons of vanilla extract.
8. Step 8: Pour the condensed milk mixture evenly over the baked cookie layer and return the pan to the oven. Bake for another 8-10 minutes until the top layer is set.
9. Step 9: Remove from oven and sprinkle evenly with flaky sea salt. Let cool for at least 30 minutes to 1 hour, or longer, to allow the topping to set. Refrigerate or freeze to speed cooling if desired.
10. Step 10: Once cooled, cut into diamond-shaped bars by making diagonal cuts across the pan from corner to corner, then repeating in the opposite direction.
11. Step 11: Store the bars in the refrigerator or freezer. They taste even better after a day or two and can be made ahead for convenient snacking.

Tips & Variations

• Use espresso powder for a deeper coffee flavor, but it’s optional if you prefer a milder taste.
• Line the pan with parchment paper for easy removal and cleaner edges when cutting.
• For a richer topping, add a pinch of cinnamon or drizzle melted chocolate over the cooled bars.
• Adjust the amount of instant coffee granules to your preferred strength of coffee flavor.

Storage

Store the coffee cookie bars in an airtight container in the refrigerator for up to one week or freeze for longer storage. Let bars come to room temperature or warm slightly before serving to soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee granules?

Instant coffee granules provide concentrated coffee flavor without adding moisture. Using brewed coffee may alter the dough’s consistency, so it’s best to stick to instant coffee or espresso powder for this recipe.

How long will the bars stay fresh?

When stored properly in the refrigerator, these bars remain fresh for about one week. Freezing extends their shelf life up to a month. They also tend to improve in flavor and texture after a day or two as the topping sets fully.

Coffee Cookie Bars Recipe

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4.8 from 79 reviews

Delight in these rich and decadent Coffee Cookie Bars featuring a buttery, coffee-infused cookie base topped with a velvety sweetened condensed milk layer and a sprinkle of flaky sea salt. Perfect for coffee lovers and dessert enthusiasts looking for a chewy, sweet treat with a subtle espresso kick.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 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 (175°C) 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 mixer or hand mixer, cream the softened unsalted butter and dark brown sugar together for 2-3 minutes until the mixture is light, fluffy, and well combined.
3. Add remaining ingredients: Incorporate the all-purpose flour, milk chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and the optional espresso powder into the creamed mixture. Mix on medium speed until everything is combined; the dough may look crumbly but should hold together when pressed.
4. Press into pan: Transfer the dough to the prepared pan and press it evenly into the bottom using clean hands, the back of a measuring cup, or a rubber spatula to form a uniform layer.
5. Bake cookie base: Bake the pressed dough layer for 18-20 minutes until it is set and lightly golden on the edges.
6. Prepare top layer: While the cookie base bakes, combine the sweetened condensed milk and butter in a small saucepan over low heat. Stir occasionally and heat gently for about 5 minutes until smooth and well combined, taking care not to burn the mixture.
7. Add vanilla: Remove the saucepan from heat and stir in the vanilla extract.
8. Add top layer to cookie base: Pour the warm condensed milk topping evenly over the baked cookie base. Return the pan to the oven and bake for an additional 8-10 minutes or until the topping appears set and slightly firm to the touch.
9. Cool and salt: Remove the pan from the oven; it may still be bubbling. Immediately sprinkle the surface with flaky sea salt for a perfect sweet-salty balance. Allow the bars to cool for at least 30 minutes to 1 hour for the topping to firm up. For faster cooling, place the bars in the fridge or freezer.
10. Cut into bars: Once cooled and set, cut the bars diagonally from one corner to create diamond shapes, first cutting all the way across left to right, then cutting diagonally from the adjacent corner to finish the pattern.
11. Store and enjoy: Store the coffee cookie bars in the refrigerator or freezer. They taste even better after a day or two once the flavors have melded, making them ideal for make-ahead treats.

Notes

• Pressing the dough evenly ensures uniform baking and texture throughout the bars.
• If you don’t have espresso powder, the coffee granules alone provide enough coffee flavor.
• Using parchment paper is recommended to easily lift the bars out of the pan without sticking.
• Cooling the bars completely before cutting prevents the topping from becoming too gooey and messy.
• For a less sweet version, try using semi-sweet chocolate chips instead of milk chocolate.
• Store bars tightly wrapped or in an airtight container to maintain freshness.

Keywords: coffee cookie bars, coffee dessert, chocolate coffee bars, sweetened condensed milk bars, easy coffee treats, baked coffee bars