Introduction

Coffee Cookie Bars combine rich chocolate and bold coffee flavors in a soft, buttery base topped with a sweet, creamy layer. These bars are perfect for an afternoon treat or a delicious dessert that coffee lovers will adore.

The image shows multiple diamond-shaped pieces of toast arranged closely on crumpled parchment paper placed over a white marbled surface. Each toast has a golden-brown crust base topped with a creamy, melted yellowish layer that looks like butter or cheese spread evenly, with flaky sea salt sprinkled on top. Scattered around the toast pieces are small clusters of dark chocolate chips. In the center is a small white round bowl filled with coarse sea salt. The scene is brightly lit, highlighting the shiny texture of the melted layer and the rough texture of the crispy toast edges. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350° F and line a 9×13-inch baking pan with parchment paper.
Step 2: Cream the softened butter and brown sugar together using a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
Step 3: Add the flour, chocolate chips, instant coffee, baking powder, salt, vanilla extract, and optional espresso powder. Mix on medium speed until combined. The mixture may look crumbly but should hold together when pressed.
Step 4: Press the dough evenly into the prepared pan using clean hands, the back of a measuring cup, or a rubber spatula.
Step 5: Bake the cookie layer for 18-20 minutes.
Step 6: While baking, gently heat the sweetened condensed milk and butter in a small saucepan over low heat. Stir occasionally until smooth, about 5 minutes. Remove from heat and stir in the vanilla extract.
Step 7: Pour the condensed milk mixture evenly over the baked cookie layer. Return the pan to the oven and bake for another 8-10 minutes, or until the top layer is set.
Step 8: Remove from oven and immediately sprinkle with flaky sea salt. Let cool for 30 minutes to 1 hour, or longer, until the topping firms up. For quicker cooling, you can chill in the fridge or freezer.

Tips & Variations

For a stronger coffee flavor, increase the instant coffee granules or add the optional espresso powder.
Use dark chocolate chips instead of milk chocolate for a richer taste.
Line the pan with parchment paper for easy removal and cleaner edges.
Chilling the bars overnight improves texture and makes cutting easier.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. They can also be frozen for up to 2 months; thaw in the fridge before serving. Reheat gently in the microwave if desired, but they are delicious served cold or at room temperature.

How to Serve

The image shows a large rectangular dessert cut into long diamond-shaped pieces, with a golden-brown base layer speckled with chocolate chips visible at the edges and in the cut slices. The top layer is a smooth, creamy, pale yellow with a slightly glossy texture and light browning in spots. Some pieces are slightly separated from the main block to show the thick chocolate chip base underneath the creamy topping. The dessert is placed on a sheet of crumpled light brown parchment paper on a white marbled surface, surrounded by bowls of chocolate chips and a cup of black coffee, along with a white cloth napkin at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Instant coffee granules are best for this recipe as they dissolve completely into the dough without adding extra liquid. Using brewed coffee would alter the dough’s consistency and may affect the texture.

What if I don’t have flaky sea salt for topping?

You can use regular coarse salt sparingly or omit the salt altogether. The sea salt adds a nice contrast to the sweetness but isn’t absolutely necessary.