Espresso Shortbread Bars Recipe

Name: Espresso Shortbread Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BARS; 1/2 lb butter, unsalted, softened; 9 tablespoons sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 1/3 cups all-purpose flour; 1 tablespoon instant espresso (or finely ground espresso beans); GLAZE; 4 tablespoons butter, unsalted, softened; 1/3 cup brown sugar, packed; 1 tablespoon instant espresso, strong-brewed (or instant); 1 tablespoon corn syrup; 1/8 teaspoon salt; 20 chocolate-covered coffee beans, halved (espresso beans)

Servings: persons

BARS
1/2 lb butter, unsalted, softened
9 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1 tablespoon instant espresso (or finely ground espresso beans)
GLAZE
4 tablespoons butter, unsalted, softened
1/3 cup brown sugar, packed
1 tablespoon instant espresso, strong-brewed (or instant)
1 tablespoon corn syrup
1/8 teaspoon salt
20 chocolate-covered coffee beans, halved (espresso beans)

1
Preheat oven to 300. Line 9x13 baking pan with parchment paper.
2
For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale. Beat in vanilla and salt. In a small bowl, combine flour and espresso powder. Add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
3
Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. Toss plastic.
4
Bake about 40 minutes or until very lightly browned and firm but not solid to the touch. Do not over cook. Cool pan on rack about 10 minutes.
5
Cut bars into 5 strips by 8 strips. (40 bars) Cool completely.
6
For the GLAZE: In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). Remove from heat. When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. Using a lightly oiled knife, score the glaze without dragging, along cuts. Press an espresso bean in the center of each bar. Cool slightly then separate bars and transfer to a plate.

1604

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: BARS, 1/2 lb butter, unsalted, softened, 9 tablespoons sugar, 1 teaspoon vanilla extract, and more.

Yes, Espresso Shortbread Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Shortbread Bars

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