Coffee Cookie Crack Bars
Coffee Toffee Bars (egg-free, nut-free!) are a delicious no fuss dessert and are totally freezer friendly! These cookie bars have a soft chewy texture making them an ideal dessert...that's literally like crack! So addicting!
Servings 24 bars
Calories 194kcal
Ingredients
For the cookie layer:
- 1 cup softened butter, unsalted (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 condensed milk (sweetened)
- 2 Tbsp. butter, unsalted
- 2 tsp. vanilla extract
- 2 tsp. flaky sea salt
Instructions
- Preheat the oven to 350° F. 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 butter, unsalted (2 sticks, 16 Tbsp.), 1 cup dark brown sugar, packed
- Add in the rest of the ingredients: the flour, chocolate chips, Instant coffee, baking powder, salt, vanilla extract (and optional espresso powder if you have it!) Mix until combined on medium speed. Mixture may seem crumbly, but should come together when you press it between your fingertips.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)
- 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 mixture down. Or use the back of a measuring cup or a rubber spatula to press down in an even layer.
- Bake for 20 minutes.
- Meanwhile, make the top layer: In a small sauce pan over low heat, heat the condensed milk and the butter. 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). Remove from heat and stir in the vanilla extract.1, (14 oz.) can condensed milk (sweetened), 2 tsp. vanilla extract, 2 Tbsp. butter, unsalted
- Once the cookie layer is done, pour the condensed milk on top in an even layer. Place back in oven and bake again for 10-15 minutes.
- 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. Once the topping has cooled, cut into bars 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.2 tsp. flaky sea salt
Video
Notes
- We're all human and sometimes forget to take the butter out early to let it soften. Do not place in 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 in small chunks and place it near a warming stove or window seal 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.
- Store unrefrigerated in an airtight container up to three days, or freeze for three months.
- If you do want to add nuts like grandmas original recipe, use almond extract instead of the vanilla extract in both the cookie layer and the top condensed milk layer and add in 1/2 cup chopped almonds in the cookie bar layer.
Nutrition
Serving: 1bar | Calories: 194kcal