gooey coffee cookie bars

Sweetened condensed milk is a magical food. I love its ability to make easy, and super tasty, gooey, caramelly treats. I love it so much in magic bars (Hello Dolly bars or seven layer bars). It’s a pantry staple - if you have a tin of condensed milk you can probably make something incredibly delicious and deceptively simple to throw together. I also think that its deliciousness is best unlocked by a generous application of flaky salt.

These condensed milk cookie bars have a chocolate chip cookie base topped with a layer of just-set caramelly condensed milk. A bit of bitter coffee, dark chocolate and flaky salt help balance out that condensed milk sweetness, and keep it from becoming cloying.

gooey coffee cookie bars

adapted from Krolls Korner

cookie base

• 1 cup butter, softened

• 1 cup packed brown sugar

• 2 cups all purpose flour

• 1-1 ½ tbsp instant coffee (depending on how intense you want the coffee flavour to be)

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp vanilla extract

• 1 tsp coffee extract or espresso powder (optional)

• 1 cup chocolate chips or chunks (milk, dark and white chocolate - or whatever sort you prefer)

• ½ cup chopped walnuts (optional)

Heat oven to 350° F. Line a quarter sheet pan (9” x 12.5”) with parchment paper.

In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add flour, coffee, baking powder, salt, vanilla and coffee extract/espresso powder (if using) and mix until just evenly combined. Add chocolate chips and walnuts if using; just stir them through the dough. Press dough into the prepared pan in an even layer (you can lay cling wrap overtop to prevent your hands from sticking if you want). Bake for 20 minutes.

gooey top layer

• 1 (14 oz.) can sweetened condensed milk

• 2 tbs butter

• 2 tsp vanilla extract

• a big pinch of flaky salt (like Maldon salt)

While the base layer is baking, prepare the condensed milk topping. Combine condensed milk, butter and vanilla in a small saucepan. Cook on low heat, stirring frequently, for about 10 minutes.

When the cookie layer is baked, pour condensed milk mixture over the cookie layer. Bake for 10 more minutes, or until the condensed milk is bubbly and golden brown. Sprinkle with flaky salt and cool for at least 30 minutes. Cut into bars and store in an airtight container in the fridge or freezer.