Description
Delight in these Gooey Caramel Coffee Bars, combining a buttery shortbread crust with a rich, creamy coffee-infused caramel topping. Perfect for coffee lovers looking for a sweet treat with a hint of espresso flavor and a touch of sea salt to balance the sweetness.
Ingredients
Scale
Shortbread Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Coffee Caramel 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) and line a 9×13-inch baking pan with parchment paper, allowing the edges to hang over for easy removal later.
- Mix the Crust: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a tender base.
- Add Dry Ingredients: Incorporate the all-purpose flour and salt into the creamed mixture, stirring until just combined to avoid overworking the dough.
- Form and Bake Crust: Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes or until the edges turn lightly golden, indicating a perfectly baked shortbread crust.
- Prepare Caramel Mixture: In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, heavy cream, and instant coffee granules. Stir constantly for about 10-15 minutes, until the mixture thickens and pulls away from the sides of the pan, creating a luscious caramel.
- Finish Caramel: Remove the saucepan from heat and stir in the vanilla extract to enrich the flavor of the caramel topping.
- Assemble Bars: Pour the warm caramel over the baked crust and spread it evenly. Sprinkle the top with sea salt to add a wonderful contrast to the sweetness.
- Cool and Serve: Allow the bars to cool completely in the pan, enabling the caramel to set fully before cutting into 16 squares and serving.
Notes
- For best results, use parchment paper to make removing the bars from the pan easier.
- Instant coffee granules can be adjusted based on how strong you want the coffee flavor.
- Store bars in an airtight container at room temperature or refrigerate to extend freshness.
- Allow bars to cool completely; cutting them too soon may cause the caramel to be too soft.
- If you prefer a less sweet treat, reduce the brown sugar slightly in the caramel mixture.
