Ingredients for Nutty Coffee Bars
- All Purpose Flour
- Granulated Sugar
- Unsalted Butter
- Salt
- 1 large egg
- Instant Espresso
- 3/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- Pure Vanilla Extract
- Walnuts
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How to Make Nutty Coffee Bars
- Preheat oven to 375°F (190°C).
- Line a 9-inch square baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly butter the foil.
- In a medium bowl, combine 1 1/4 cups all-purpose flour and 1/2 cup granulated sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until very lightly browned. Remove from oven and let cool slightly.
- While the crust is cooling, prepare the nutty topping:
- In a medium bowl, whisk together 1 large egg and 1 teaspoon instant coffee granules until well combined.
- Stir in 3/4 cup packed light brown sugar, 1/4 cup light corn syrup, 1/4 cup (1/2 stick) melted unsalted butter, and 1 teaspoon vanilla extract until well blended.
- Fold in 1 1/2 cups chopped pecans or walnuts (or a combination).
- Spread the nutty mixture evenly over the warm crust.
- Bake for 20-25 minutes, or until the topping is firm around the edges and slightly soft in the center.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the foil overhang.
- Cut into bars and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
23g
Carbs
7g
