These chewy, sticky bars are infused with potent sweetness and espresso. Modified from Better Homes & Gardens Christmas Cookies 2021.
Course: Breakfast, Dessert, Snack
Keyword: coffee
Author: Beth Cato
Equipment
9x13 pan
aluminum foil
nonstick spray
pastry brush
Ingredients
14ouncessweetened condensed milk
1Tablespoonespresso powder plus 2 teaspoons
1Tablespoonmilk or almond milk
1cupunsalted butter (2 sticks) melted
2large eggs room temperature
1 1/4cupsbrown sugar packed
1/2cupwhite sugar
1Tablespoonvanilla extract
3cupsall-purpose flour
1teaspoonbaking soda
1teaspoonsalt
Instructions
Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray or butter.
In a small bowl, mix together the sweetened condensed milk and 1 Tablespoon espresso powder. Set aside 1/4 cup of this mixture.
In a big bowl, mix together the milk and the remaining 2 teaspoons espresso powder. Add the melted butter, eggs, both sugars, and vanilla, mixing well. Follow up with the flour, baking soda, and salt, scraping the bottom of the bowl to make sure everything is combined. Set aside 1 cup of the dough.
Place the bulk of the dough in the bottom of the prepared pan and even out with hands. Pour the larger amount of the sweetened condensed milk mixture over the top and spread out evenly. Crumble the reserved 1 cup of dough over the top.
Bake for 25 to 30 minutes, until set. Immediately brush the reserved 1/4 cup of sweetened condensed milk/espresso powder over the top. Cool completely.
Lift onto cutting board to slice into bars. Be wary that caramelization may make the base quite sticky, so make sure no foil adheres to the bars. Store in a sealed container at room temperature.