Mocha Cookie Bars
Hey there! Today I want to share with you a recipe that is guaranteed to satisfy your sweet tooth and give you a delightful coffee kick – Mocha Cookie Bars. These decadent bars are the perfect combination of rich chocolate and the bold flavor of coffee. They are incredibly easy to make and will quickly become a favorite in your household. So, let’s dive right in!
Why You’ll Love This
I make these Mocha Cookie Bars when I need a quick and delicious treat to enjoy with my afternoon coffee. The combination of chocolate and coffee is simply irresistible. My family goes crazy for these because they are the perfect balance of sweetness and richness. Plus, they are so versatile – you can enjoy them as a dessert or even as a snack on the go!
Ingredients
For the Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Mocha Filling:
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a small bowl, dissolve the instant coffee granules in hot water. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the creamed butter mixture, mixing until well combined.
6. Press the cookie dough evenly into the prepared baking dish, creating a firm and even base.
7. In a saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and butter. Stir until melted and smooth.
8. Remove the saucepan from heat and stir in the dissolved coffee mixture. The mocha filling should be well blended.
9. Pour the mocha filling over the cookie base, spreading it out evenly.
10. Bake in the preheated oven for 25-30 minutes, or until the edges are slightly golden and the center is set.
11. Remove from the oven and let the bars cool completely in the baking dish before cutting into squares.
Notes
I’ve experimented with different variations of these Mocha Cookie Bars, and one that turned out delicious was adding a handful of chopped walnuts to the cookie base for an extra crunch. Feel free to get creative and add your favorite mix-ins!
Variations
If you’re a fan of white chocolate, you can substitute the semi-sweet chocolate chips with white chocolate chips for a different flavor profile. Another variation I’ve tried is adding a layer of caramel sauce between the cookie base and the mocha filling – it adds a delightful gooey texture!
Equipment
You’ll need a 9×13-inch baking dish for this recipe. However, if you don’t have one on hand, you can use a similar-sized baking sheet lined with parchment paper as a workaround.
Storage
Though honestly, in my house, these Mocha Cookie Bars never last more than a day! But if you do have leftovers, store them in an airtight container at room temperature for up to three days. They are best enjoyed fresh, but they still taste amazing even on the second day!
Serving Suggestions
I love serving these Mocha Cookie Bars slightly warm with a scoop of vanilla ice cream on top. The contrast of the warm, gooey bars and the cold, creamy ice cream is absolutely heavenly. It’s the perfect indulgence!
Pro Tips
From my own experience, I once tried rushing the cooling process and ended up with melted mocha filling. So, remember to let the bars cool completely before cutting into them. Patience is key to enjoying the perfect texture!
FAQ
Q: Can I use instant espresso powder instead of instant coffee granules?
A: Absolutely! Instant espresso powder will work just as well in this recipe. In fact, it will give the bars a richer and more intense coffee flavor.
Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter if that’s what you have on hand. Just remember to omit the additional salt called for in the recipe.
Q: Can I freeze these Mocha Cookie Bars?
A: Definitely! These bars freeze exceptionally well. Simply wrap them individually in plastic wrap and store them in an airtight container or freezer bag. They can be frozen for up to three months. Thaw them at room temperature before enjoying.
That’s it, my friend! I hope you give these Mocha Cookie Bars a try and enjoy them as much as I do. They are the perfect treat for any coffee and chocolate lover. Happy baking!
Mocha Cookie Bars
Decadent bars that combine rich chocolate with a bold coffee flavor. Perfect as a dessert or snack, these Mocha Cookie Bars are easy to make and incredibly satisfying.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
Dissolve instant coffee granules in hot water.
-
Cream together softened butter, granulated sugar, and vanilla extract until light and fluffy.
-
Whisk together flour, cocoa powder, and salt.
-
Gradually add dry ingredients to the butter mixture, mix until well combined.
-
Press the cookie dough into the baking dish to create a firm base.
-
In a saucepan over low heat, combine sweetened condensed milk, chocolate chips, and butter. Stir until melted and smooth.
-
Stir in the dissolved coffee mixture.
-
Pour the mocha filling over the cookie base, spread it out evenly.
-
Bake for 25-30 minutes until edges are slightly golden and center is set.
-
Let the bars cool completely before cutting into squares.