Coffee Cookie Bars

These Coffee Cookie Bars are a soft and chewy treat you’ll want to make again and again. They're packed with a rich coffee-toffee flavor and are completely irresistible. Plus, they're nut-free and egg-free, so they're perfect for sharing with a crowd. The best part? They freeze beautifully, so you can stash some away and satisfy your sweet tooth anytime!

Course Dessert

Cuisine American

Keyword coffeetoffee, toffeebars

Prep Time 10

Cook Time 30

cooling time 30

Total Time 1 10

Servings bars

Calories 194kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

For the 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

For the top layer:

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

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Instructions

Preheat: Preheat the oven to 350° F and line a 9x13 baking pan with parchment paper.
Cream butter and sugar: Cream the softened butter and brown sugar using either a stand mixer or a hand mixer until light and fluffy, 2-3 minutes.
1 cup softened unsalted butter, 1 cup dark brown sugar
Add in the rest of the ingredients: Add the all-purpose aflour, chocolate chips, instant coffee, baking powder, salt, vanilla extract (and optional espresso powder if you have it!) Mix until combined on medium speed. The mixture may seem crumbly, but should come together when you press it between your fingertips.
2 cups all-purpose flour, 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
Press into pan: Press into a 9x13-inch oven-safe baking dish (you can line with parchment paper to make it easier to remove bars from the pan). Use clean hands to press the mixture down. Or use the back of a measuring cup or a rubber spatula to press down in an even layer.
Bake: Bake for 18-20 minutes.
Make the top layer: While the cookie layer is baking, heat the condensed milk and the butter in a small saucepan over low heat. Stir occasionally and heat on low until the condensed milk becomes nice and smooth, ~5 minutes. (Keep on low so it doesn't burn the bottom).
1 (14 oz.) can sweetened condensed milk, 2 tsp. vanilla extract, 2 Tbsp. unsalted butter
Add the vanilla: Remove from heat and stir in the vanilla extract.
Add the top layer: Once the cookie layer is done, pour the condensed milk on top in an even layer. Place back in oven and bake again for 8-10 minutes, or until the top layer looks set.
Let cool: Remove from the oven, it will be bubbling, and sprinkle with sea salt flakes. Let cool for at least 30 minutes-1 hour. The longer the better so the topping has time to set and not be goopy. You can place in the fridge or freezer to speed this process up.
2 tsp. flaky sea salt
Cut into diamond-shaped bars: Once the topping has cooled, cut diagonally across the bars beginning in one corner. Continue making cuts across the bars, moving from left to right. When you’ve cut all the way across, begin cutting from the corner above where you started.
Store and enjoy : Store in the fridge or freezer. We love these even more day 2 and 3...and 4, so they can easily be made in advance if needed.

Video

Notes

Softened butter: We're all human and sometimes forget to take the butter out early to let it soften. Do not place in the microwave, it will melt, and we don't want that in this recipe. If you need to soften quickly, here are two ways I've tried: You can cut the butter into small chunks and place it near a warming stove or windowsill, or put the butter in a baggie and use a rolling pin or meat pounder to flatten the butter.
But if you have the time, I recommend letting it come to room temperature on the counter. Butter is officially softened and ready to use when it can be easily squished between your thumb and forefinger.
Storage: Let bars cool completely, then store in the fridge or freezer.
Add nuts: If you do want to add nuts like Grandma's original recipe, use almond extract instead of the vanilla extract in both the cookie layer and the top condensed milk layer, and add 1/2 cup chopped almonds in the cookie bar layer.
Baking times: My oven tends runs hot, so I baked these bars at 350°F for 18 min, and then after the condensed milk, I just did another 7-8 min. Just keep an eye on it :) Some people say the topping is too “goopy,” so they may need to bake a little longer (~10-15 minutes).

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