Description
These Gooey Caramel Coffee Bars combine a buttery shortbread crust with a rich, coffee-infused caramel topping, creating a delightful dessert that’s perfect for coffee lovers. With a crisp base and a luscious caramel layer sprinkled with sea salt, these bars offer a perfect balance of sweet and salty flavors and a hint of coffee kick.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the 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 the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars later.
- Cream butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which aerates the dough and ensures a tender crust.
- Add dry ingredients: Mix in the all-purpose flour and salt gently until just combined, taking care not to overmix to keep the crust tender.
- Form and bake crust: Press the dough evenly into the bottom of the prepared baking pan. Bake for 15 to 20 minutes, or until the edges are lightly golden, indicating the crust is fully baked.
- Make caramel coffee topping: In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, heavy cream, and instant coffee granules. Stir constantly to prevent burning, cooking until the mixture thickens and begins to pull away from the sides of the pan, approximately 10 to 15 minutes.
- Finish caramel: Remove the saucepan from the heat and stir in the vanilla extract, enhancing the depth of flavor.
- Assemble bars: Pour the caramel topping over the baked crust and spread it evenly. Sprinkle sea salt over the top to balance the sweetness and add a savory touch.
- Cool and cut: Let the bars cool completely in the pan to allow the caramel to set firmly before cutting into 16 squares for serving.
Notes
- Make sure to stir the caramel constantly to prevent it from burning or sticking to the pan.
- Use parchment paper to line the baking pan for easy removal and cleaner edges.
- Allow the bars to cool fully to ensure clean cuts and prevent the caramel from oozing out.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a stronger coffee flavor, add an extra tablespoon of instant coffee granules to the caramel.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
