Description
Coffee Cookie Crack Bars are a deliciously chewy dessert that blends the rich flavors of brown sugar and coffee with a gooey sweetened condensed milk topping. With a soft, cookie-like texture and a decadent milk chocolate chip finish, these bars are a coffee lover’s dream. Easy to make and perfect for any occasion, they are sure to satisfy your sweet and coffee cravings.
Ingredients
For the Cookie Layer:
1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
2 tablespoons instant coffee granules
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
For the Topping:
1 can (14 oz) sweetened condensed milk
Instructions
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Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
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Cream together the softened butter and brown sugar in a large mixing bowl. Add the instant coffee granules and mix until smooth.
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Stir in the flour, baking powder, salt, and vanilla extract. Mix until fully combined.
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Press the dough into the prepared baking pan, spreading it evenly.
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Bake for 12-15 minutes or until the edges are golden brown.
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While the base is baking, heat the sweetened condensed milk in a saucepan over medium heat until it begins to simmer.
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Once the cookie base is done baking, remove from the oven and pour the sweetened condensed milk evenly over the top. Sprinkle the milk chocolate chips on top.
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Return to the oven for an additional 5-7 minutes, or until the topping is bubbly and the chips are melted.
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Allow the bars to cool completely before slicing into squares.
Notes
For a crunchier texture, add chopped walnuts or pecans.
Swap the instant coffee for espresso powder for a more intense coffee flavor.
For extra richness, drizzle caramel sauce over the sweetened condensed milk topping.
Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. Thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American