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Yields:
24
Prep Time:
20 mins
Total Time:
1 hr
Cookies usually get all the love, but dessert bars are the real sleeper hit. Between the choose-your-adventure Ghirardelli brownies (hello, cheesecake swirl) and the multi-layer classics like our magic cookie bars, there’s a bar cookie out there for everyone. When the mood strikes for a salty-sweet crowd-pleaser chock-full of crunchy pretzels, gooey coffee-caramel, and chocolate, these check all the boxes.
Every bar needs a sturdy base, bonus points if it’s buttery, tender, and delicious. As a nod to the pretzels within, this cookie has a hit of salt to balance the sweetness of the caramel and chocolate. Brown sugar and instant espresso powder not only give color, but boost the notes of coffee-caramel. Baked until just done, it remains sliceable and tender but with a crunchy bite that holds up to all the other elements.
Let’s talk caramel:
This one’s so easy! Combine everything in a pot and let it bubble away until thick and luscious. Star ingredient instant espresso creates a caramel-latte effect (sub in instant coffee granules in a pinch). While you can totally make the caramel by eye, a candy thermometer allows you to control the consistency and nail it every time—perfectly soft, slightly chewy, and beautifully set.
Portion control!
Slicing bar cookies expertly, especially when working with chocolate, is a defining quality in a beautifully made bar. Behold my best tips and tricks. First things first, a parchment sling is your best friend. Excess parchment flopping over the sides of the baking dish allows you to seamlessly lift the entire bar out and onto your cutting board. For set chocolate desserts, let them sit out at room temperature for 10 minutes to soften slightly to avoid cracks or squishing when cutting. And finally, always wipe off your knife with a clean dish towel between cuts for clean, beautiful, crumb-free slices.
Did you try the recipe? Let us know how it went in the comments below.
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Ingredients
Cooking spray
- 1 1/2 cups
(3 sticks) unsalted butter, softened, divided
- 1 1/2 cups
(320 g.) packed dark brown sugar, divided
- 3 1/4 tsp.
espresso powder or instant coffee granules, divided
- 1
large egg yolk
- 1 1/2 cups
(180 g.) all-purpose flour
- 1 tsp.
kosher salt, divided
- 2 1/2 cups
(6 oz.) pretzels, coarsely chopped or lightly crushed in a plastic bag
- 1 tsp.
pure vanilla extract
- 1
(14-oz.) can sweetened condensed milk
- 3 Tbsp.
honey
- 1 1/4 cups
(8 oz.) semisweet chocolate chips
- 1 tsp.
neutral oil
Flaky sea salt
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. Line a 13" x 9" baking pan with 2 sheets of overlapping parchment, leaving an overhang on all sides. Grease parchment with cooking spray.
- Step 2In a large bowl, using a handheld mixer on medium-high speed, beat 1 c. butter, 3/4 c. (160 g.) brown sugar, and 1 1/4 tsp. espresso powder until smooth and creamy, 1 to 2 minutes. Beat in egg yolk until just combined. Add flour and 1/2 tsp. kosher salt and beat on medium-low speed until just combined.
- Step 3Transfer mixture to prepared pan, pat down in an even layer, and refrigerate until firm, 5 to 10 minutes.
- Step 4Sprinkle pretzels over, then gently press into dough. Bake shortbread until lightly golden brown around the edges, about 22 minutes. Let cool slightly.
- Step 5Meanwhile, in a small bowl, combine vanilla and remaining 2 tsp. espresso powder. In a large, heavy pot over medium heat, cook milk, honey, and remaining 1/2 c. butter, 3/4 c. (160 g.) brown sugar, and 1/2 tsp. kosher salt, stirring constantly and scraping bottom and sides of pot, until a candy or instant-read thermometer registers 230° and mixture is very thick, homogenous, a bit darker in color, and beginning to pull away from sides and bottom of pot, 3 to 5 minutes.
- Step 6Immediately remove from heat and whisk in espresso mixture until combined. Pour over shortbread, smooth in an even layer, and let cool. Refrigerate until caramel is firm to the touch, about 15 minutes.
- Step 7Meanwhile, in a medium heatproof bowl, microwave chips and oil in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.
- Step 8Pour chips mixture over cooled caramel and spread in an even layer. Sprinkle with sea salt and continue to refrigerate until firm, 20 to 30 minutes.
- Step 9Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.
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