Coffee Cookie Crack Bars
User Reviews
4.6
Coffee Cookie Crack Bars
Description
The Coffee Cookie Crack Bars start with creaming softened unsalted butter and dark brown sugar until light, forming a fluffy mixture. Flour, instant coffee, baking powder, salt, vanilla extract, optional espresso powder, and milk chocolate chips get folded in creating a slightly crumbly but cohesive cookie base. This base is evenly pressed into a baking dish and baked until set. While baking, the top layer is prepared by gently heating sweetened condensed milk with butter until smooth, then cooled slightly before spreading over the baked cookie. A sprinkle of sea salt on top adds contrast to the sweet condensed milk. After combining layers, bars are baked further until set but soft in the center.
This layered approach blends coffee and chocolate flavors with a creamy and slightly salty topping. The texture is firm enough to cut into bars yet soft when bitten. Adding almond extract and chopped nuts is an optional variation suggested in notes. The bars can be stored unrefrigerated for a few days or frozen for longer preservation.
Ingredients
For the cookie layer:
- 1 cup butter softened, unsalted (2 sticks, 16 Tbsp
- 1 cup brown sugar dark; packed
- 2 cups all-purpose flour spooned and leveled
- 1 cup milk chocolate chips
- 2 Tbsp. instant coffee
- 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.) sweetened condensed milk canned
- 2 Tbsp. butter unsalted
- 2 tsp. vanilla extract
- 2 tsp. sea salt flaky
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.
- 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.
- 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.
- 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.
Notes
- Allow butter to soften at room temperature or soften gently by cutting into small chunks placed near a warm stove or window.
- Do not microwave butter to soften; it melts and affects the batter texture.
- Store bars in an airtight container at room temperature for up to three days, or freeze for three months.
- For a nutty variation, add ½ cup chopped almonds to the cookie base and use almond extract instead of vanilla in both layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 194kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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