Coffee Cookie Crack Bars Recipe
You’re in for a treat if you like coffee and cookies! These Coffee Cookie Crack Bars are crunchy, buttery, and full of chocolate, coffee, and toffee bits. They are quite easy to create; all you need are few simple ingredients that come together to make a crunchy, caramelized treat. Great with coffee or as a snack in the afternoon!
Let’s get started baking!
What You’ll Need:
- 1 sleeve (8 sheets) of graham crackers, broken up into crumbs
- 1/2 cup of butter that has not been salted and is melted
- 1/4 cup of packed brown sugar
- 1 teaspoon of instant coffee granules
- 1/2 teaspoon of vanilla extract
- 1/4 tsp of salt
- 1/2 cup of sweetened condensed milk
- a cup and a half of semi-sweet chocolate chips
- 1/2 cup of toffee bits
Tools:
- Baking dish 8×8
- Paper for parchment
- Bowls for mixing
- Spoon or spatula
- Spoons and cups for measuring
Pro Tips
- Crush the graham crackers very finely. This will help make a strong base. Use a zip-top bag and a food processor or a rolling pin.
- Dissolve the coffee granules by mixing them into the melted butter. This will make the taste spread evenly.
- Don’t overbake them; they will get firmer as they cool, so don’t wait for them to be entirely solid in the oven.
- Put parchment paper in your pan. This makes it very easy to lift and cut!
- Cool before cutting—let them cool all the way down or put them in the fridge for clean, crisp slices.
How to Make Crack Bars with Coffee Cookies
- Get ready and preheat
Set your oven to 350°F (175°C) and put parchment paper in an 8×8 baking dish. - Make the crust
The broken graham crackers, melted butter, brown sugar, instant coffee granules, vanilla essence, and salt should all be mixed together in a bowl. Mix until everything is mixed together, then press it evenly into the baking dish. - Bake the crust
Bake the crust for 8 minutes, or until it is just starting to turn golden brown. - Add the sweetened condensed milk to the mix.
Take the crust out of the oven and pour sweetened condensed milk evenly over the warm crust. - Add chocolate and toffee
Spread the chocolate chips and toffee bits evenly over the layer of condensed milk right away. - Bake Again
Put the dish back in the oven and bake it for 12 to 15 minutes, or until the rims are golden brown and bubbling. - Let it cool and cut it up
Before cutting the bars into squares, let them cool all the way down. Put it in the fridge for 30 minutes first for even cleaner cuts.
Changes and substitutions
- Use coconut oil instead of butter and dairy-free condensed milk to make it dairy-free.
- Change the chocolate! You might choose dark chocolate, white chocolate, or a mix of the two.
- Add nuts—chopped pecans or almonds make a nice crunch.
- Change up the cookies. Instead of graham crackers, use crushed Oreos or digestive biscuits.
Tips for Making Ahead
These bars keep well! You may make these a day ahead of time and store them in an airtight container at room temperature.
You can freeze them for up to three months. Before you consume them, let them defrost for 10 to 15 minutes.
Storing and using leftovers
- Keep it in an airtight jar at room temperature for up to five days.
- Put it in the fridge to make it firmer (excellent for hot weather!).
- If you want to keep it for a long time, freeze it and put parchment paper between the layers.
You need to try these Coffee Cookie Crack Bars! They taste like an expensive bakery delicacy, yet they’re incredibly easy to make. Great for sharing (or not—no judgment here). Please tell me if you make these and what you think! Please leave a comment below! 😊💛☕🍪