Coffee Crunch Bars
Ready In: 1 hr
Yields: 48 bars
Ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 1⁄4 cups firmly packed dark brown sugar
- 2 tablespoons instant espresso powder
- 1⁄2 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup sliced almonds
Directions
- Preheat oven to 350. Whisk first 3 ingredients in medium bowl to blend.
- Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds. Dough will be thick.
- Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12 inch square. Pierce all over with fork at 1 inch intervals.
- Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet pan 1 minute. Cut into 48 bars. Immediately transfer to rack to cool. Bars will crisp as they cool.
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