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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.

Ingredients

Scale

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

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