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    Home » Recipes » Brownies/ Blondies/Cookie Bars

    Iced Espresso Bars

    By Wendy Sondov · Published: Oct 16, 2012 · Modified: Feb 7, 2020 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Iced Espresso Bars are a cookie bar for coffee lovers. The soft, chewy bars are full of chocolate and coffee flavor.  A crisp cinnamon glaze is a delicious finishing touch. Luckily the recipe makes plenty for sharing with some left over for you to enjoy!
    Iced Espresso Bars: chewy-soft espresso chocolate chip bars with a crunchy cinnamon glaze | The Monday Box

    Long, long ago, when dinosaurs roamed the earth, I was an undergraduate education major. During my sophomore year I did a practicum in a 3rd-6th grade classroom taught by a talented and extremely knowledgeable master teacher. I did my best to soak up his methods and approaches, hoping that someday I would be able to emulate his teaching style. I was in awe.

    One day, during a break in the action (when the kids were in P.E.), this master teacher asked if I would like a cup of coffee. Somehow I had made it to the age of 19 without a taste for anything stronger than a cup of Earl Grey, so I politely declined.

    Even to this day, I am relatively sure he was serious when he responded, “You’ll never make it as a teacher if you don’t drink coffee.”  From that moment on I worked diligently (and rather successfully) to develop a  love for coffee. Espresso even. The stronger the better. No milk and no sugar.

    Iced Espresso Bars: chewy-soft espresso chocolate chip bars with a crunchy cinnamon glaze | The Monday BoxFor better or worse, I seem to have passed this love of coffee on to my Main Monday Box Recipient, the college sophomore. One of his first care packages this year, was a shipment of Madagascar Vanilla coffee beans from Kaldi’s in St. Louis. (If you like vanilla flavored coffee, you have to try this stuff. It is wonderful.) So when I found this recipe for Iced Espresso Bars I had a feeling they would be a hit.

    Iced Espresso Bars | The Monday BoxIced Espresso Bars have a soft, slightly chewy texture. They are sweet but I think that the glaze is important to the overall flavor and texture. Don’t skip it. The recipe emphasizes to use espresso or coffee powder, not granules. I used espresso powder from King Arthur Flour but my regular supermarket carries jars of espresso powder in their coffee aisle.

    I have never looked for coffee powder. Most instant coffee that I can remember is in granule form. Also, I once tried to substitute Starbucks Via for espresso powder in another recipe and it was awful, bitter and inedible. I don’t recommend it.

    Wrapped in plastic, Iced Espresso Bars kept well on the counter for 3-5 days. I bet they would remain fresh even longer if kept in the fridge.

    Iced Espresso Bars

    MORE BAKING WITH COFFEE

    Coffee Cookies

    Chocolate Chip Mocha Cookies

    Barista Brownie Cookies

    Cappuccino Chip Fudge Cookies

    Iced Espresso Bars

    Iced Espresso Bars

    These soft, chewy bars are full of chocolate and coffee flavor.  A crisp cinnamon glaze is a delicious finishing touch.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Servings: 32
    Calories: 190kcal
    Author: Wendy Sondov
    Adapted From: "With Love and Butter" by Holly Bower

    Ingredients

    bars

    • 1 cup unsalted butter room temperature
    • 1 cup dark brown sugar packed
    • 1 Tablespoon espresso/coffee powder NOT granules
    • 1 teaspoon vanilla extract
    • 2 ¼ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 2 cups semi-sweet chocolate chips

    glaze

    • 2 Tablespoons milk
    • 1 Tablespoon unsalted butter
    • ¾ cup powdered sugar
    • ¼ teaspoon cinnamon

    Instructions

    Bars

    • Preheat oven to 375° F. Line the bottom of a 10×15 jelly roll pan (baking sheet with sides) with parchment paper.
    • In bowl of electric mixer, cream together butter, brown sugar, espresso powder, and vanilla.
    • In a separate bowl, whisk together flour, baking powder, and salt.
    • Mix the flour mixture and the creamed ingredients until combined.
    • Stir in chocolate chips.
    • Dump the dough onto the prepared pan. Cover the dough with a sheet of wax paper the size of the pan, and using your hands, press the dough evenly up to all edges. Remove the wax paper.
    • Bake for 5 minutes, then rotate the pan and bake for an additional 5 to 10 minutes until the edges are just beginning to brown.
    • Cool in the pan for 5 minutes then glaze.

    Glaze

    • Combine milk, butter, powdered sugar and cinnamon in a small saucepan over medium heat stirring constantly until bubbly and smooth.
    • Pour over barely cooled bars and spread evenly with a spatula.
    • Cut into bars when the pan is warm but not hot to the touch.
    • Cool completely on wire racks before wrapping or storing.

    Notes

    Packing tips
    Wrap bars individually or in 2’s in plastic wrap. Store the individually wrapped bars in an air-tight container for 3-5 days. For longer storage refrigerate. Before mailing, place individually wrapped bars in a large zip lock bag for extra freshness protection.

    Nutrition

    Calories: 190kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 48mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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