The newest Bon Appétit landed on my door step and I instantly wanted to make these cookies. The article made them sound so good and there is no egg in the recipe, which is always a bonus (Damn you, Archit!).
The name says it all; there is a strong coffee flavor with hints of butterscotch. The cookies was falling apart soft when they first came out of the oven and 30 minutes later, they were very crunchy. I enjoyed the cookies a lot, as did my co-workers. Archit also thought they were really good.
They are easy to make and would be an excellent accompaniment to a cup of coffee.
Coffee Crunch Bars Bon Appétit | February 2009
Adapted from Leah Reich
The coffee and toffee flavors of this crunchy dessert are heightened by the dark brown sugar and espresso powder. This version is an adaptation of Leah Reich’s recipe, which was a variation on her grandmother’s recipe.Yield: Makes 48
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1 1/4 cups (firmly packed) dark brown sugar
2 tablespoons instant espresso powder
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds
Preheat oven to 325°F. 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 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.