Description
These Gooey Caramel Coffee Bars combine a buttery shortbread crust with a rich, coffee-infused caramel topping, finished off with a sprinkle of sea salt for the perfect balance of sweet and salty flavors. Ideal for coffee lovers and dessert enthusiasts alike, these bars are a delightful treat for any occasion.
Ingredients
Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Caramel Coffee Topping
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- Sea salt, for sprinkling
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Make the crust: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which creates a tender base for the bars.
- Add dry ingredients: Mix in the all-purpose flour and salt just until combined, taking care not to overmix to maintain a tender crust texture.
- Bake crust: Press the dough evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 15-20 minutes or until the edges turn lightly golden, indicating it’s fully baked but still soft.
- Prepare caramel coffee topping: While the crust bakes, combine the sweetened condensed milk, brown sugar, heavy cream, and instant coffee granules in a medium saucepan over medium heat. Stir constantly to avoid burning and cook until the mixture thickens and starts to pull away from the sides of the pan, about 10-15 minutes.
- Finish caramel: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor of the caramel mixture.
- Assemble and sprinkle: Pour the caramel coffee mixture evenly over the baked shortbread crust, spreading it smoothly. Sprinkle sea salt over the top to add a contrasting salty note that enhances the caramel’s sweetness.
- Cool and serve: Allow the bars to cool completely in the pan to let the caramel set firmly. Once cooled, cut into 16 squares and serve.
Notes
- Ensure constant stirring during caramel cooking to prevent scorching.
- You can substitute instant espresso powder for instant coffee granules for a deeper coffee flavor.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For easier cutting, refrigerate the bars before slicing.
