Coffee Crunch Bars
Indulge in the perfect balance of rich coffee flavor and decadent chocolate with these irresistible Coffee Crunch Bars. Featuring a buttery, coffee-infused shortbread base and a creamy dark chocolate topping blended with a hint of instant coffee, these bars are a coffee lover's dream come true. Optional chopped pecans or almonds add a delightful crunch, making each bite satisfyingly textured. Ready in just 45 minutes, including prep and bake time, these bars are easy to make and perfect for sharing at gatherings or enjoying as an afternoon treat. With their simple ingredients and bold flavors, Coffee Crunch Bars bring café-inspired bliss straight to your kitchen.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams brown sugar
- 50 grams granulated sugar
- 60 ml brewed strong coffee
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoon salt
- 200 grams dark chocolate chips
- 60 ml heavy cream
- 1 teaspoon instant coffee granules
- 50 grams chopped pecans or almonds (optional)
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, stir in the brown sugar and granulated sugar until dissolved.
Remove from heat and whisk in the brewed coffee and vanilla extract. Allow the mixture to cool slightly.
In a large mixing bowl, combine the all-purpose flour and salt. Gradually pour in the cooled butter mixture, stirring until a dough forms.
Press the dough evenly into the prepared pan. Use the back of a spoon or your hands to ensure a smooth, even layer.
Bake for 20 to 25 minutes, or until the edges are golden brown and the center is set. Remove from the oven and let it cool completely in the pan.
While the base cools, prepare the chocolate coffee topping. In a microwave-safe bowl, combine the dark chocolate chips, heavy cream, and instant coffee granules. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Pour the chocolate topping over the cooled base, spreading it evenly with an offset spatula. If using nuts, sprinkle them over the chocolate layer while it is still soft.
Refrigerate the pan for at least 1 hour, or until the chocolate is set.
Once chilled, use the parchment paper overhang to lift the slab out of the pan. Cut into 16 bars or squares using a sharp knife.
Store the Coffee Crunch Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 502.5 g | 183% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 278.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
