Introduction

These Coffee Cookie Bars combine rich coffee flavor with a decadent chocolate and creamy condensed milk topping. Perfectly balanced with a touch of sea salt, they make a delightful treat for any coffee lover or dessert enthusiast.

Two triangular slices of dessert are stacked on a white speckled plate, each slice showing three layers: a bottom dark brown chocolate chip cookie dough base with visible chunks of chocolate, a middle layer of semi-melted chocolate chips, and a top layer of shiny, creamy beige caramel with bits of white sea salt sprinkled on top. The plate is placed on a white marbled surface with scattered chocolate chips around it. In the background, a white speckled bowl filled with extra chocolate chips and a matching cup with black coffee can be seen, along with more dessert triangles. 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 using a stand mixer or hand mixer until light and fluffy, about 2-3 minutes.
Step 3: Add the flour, chocolate chips, instant coffee granules, baking powder, salt, vanilla extract, and optional espresso powder. Mix on medium speed until combined. The mixture may seem crumbly but should hold together when pressed between your fingertips.
Step 4: Press the mixture evenly into the lined baking pan using clean hands, the back of a measuring cup, or a rubber spatula.
Step 5: Bake for 18-20 minutes until the cookie layer is set.
Step 6: While the cookie layer bakes, heat the sweetened condensed milk and 2 tablespoons of butter in a small saucepan over low heat. Stir occasionally and cook until smooth, about 5 minutes. Be careful not to burn the bottom.
Step 7: Remove from heat and stir in 2 teaspoons of vanilla extract.
Step 8: Pour the condensed milk mixture evenly over the baked cookie layer. Return to the oven and bake for another 8-10 minutes, or until the top layer appears set.
Step 9: Remove from oven, sprinkle with flaky sea salt, and let cool for at least 30 minutes to 1 hour until the topping firms up. You can refrigerate or freeze to speed this up.
Step 10: Once cooled, cut into diamond-shaped bars by making diagonal cuts across the pan, then cutting diagonally in the opposite direction.
Step 11: Store the bars in the refrigerator or freezer. They taste even better after a day or two, making them great for preparing in advance.

Tips & Variations

Use parchment paper for easy removal and clean edges when cutting the bars.
Substitute dark chocolate chips for milk chocolate for a richer flavor.
Add chopped nuts, like pecans or walnuts, to the batter for added texture and flavor.
If espresso powder isn’t available, double the instant coffee granules for a more intense coffee taste.

Storage

Store the coffee cookie bars in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Let frozen bars thaw in the fridge before serving. Reheating is not necessary, but you can warm them briefly in a microwave if you prefer.

How to Serve

Two large rectangular bars of blondie-like dessert, each cut into several diamond-shaped pieces, cover a white marbled surface with parchment paper underneath them. The top layer is a shiny, golden melted cheese or glaze with slight bubbly spots and some salt flakes sprinkled around. The blondie base shows a dense, crumbly texture with a medium brown color, visible particularly on a few pieces placed outside the rectangles. Around the dessert, there are small white bowls, one filled with dark chocolate chips, another with coarse salt, and a third one with dark syrup. A white cloth is partially visible in the bottom left corner. 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 preferred because they dissolve completely and won’t affect the texture. Using brewed coffee might make the batter too wet and alter the consistency.

How do I prevent the condensed milk topping from burning?

Keep the heat low when warming the condensed milk and butter, and stir frequently. Removing it from heat as soon as it’s smooth helps avoid burning.