These fantastic cookie bars are the real deal– rich dark chocolate, strong espresso and a dash of cinnamon baked in a buttery brown sugar pie crust. They are so good! So good, so good! This is a big batch recipe, baked on a large cookie sheet, so you will end up with extras to put in your freezer, plus have some to share with your friends and some to keep all to yourself…
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bars
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Ingredients
- CRUST:
- 2 cups butter melted
- 4 1/2 cups flour
- 3/4 cup light brown sugar
- 1 tsp. sea salt
- FILLING:
- 1 1/2 cups butter softened
- 1 cup dark chocolate chips
- 1 tbsp. vanilla extract
- 3 cups sugar
- 1 tbsp. instant espresso powder
- 1 tsp. cinnamon
- 1 tsp. sea salt
- 6 eggs
- confectioners sugar for dusting
Ingredients
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Instructions
- Preheat oven to 350. Line a large baking sheet with parchment paper and spray with cooking spray.
- In a large bowl, combine the flour, brown sugar and salt. Slowly add the melted butter and stir until dough forms. Press into the bottom and up the sides of the prepared baking sheet. Chill for 30 minutes.
- Remove baking sheet from refrigerator and place parchment on top of the dough. Add dried beans or pie weights to keep it flat while baking. Bake for 20 minutes or until lightly browned.
- Remove the weights and the parchment paper and let cool completely.
- Reduce the oven to 325. Ina double boiler, melt the butter and chocolate chips, stirring, until smooth. Add the vanilla and remove from heat. Stir in the sugar, espresso powder, salt and cinnamon until well blended. Add in the eggs, one at a time, stirring well after each addition.
- Pour filling into the cooled crust and bake for 45 minutes or until the top is crackly and the center is set.
- Chill for at least two hours or overnight before cutting into bars. Dust with powdered sugar if desired.