Coffee Crunch Bars

This recipe is from the February issue of Bon Appétit. The bar cookies have the buttery texture of shortbread combined with coffee and almond. Andy and I had ours topped with butter pecan ice cream. What attracted me to this flavor combo was a memory of coffee-Heath Bar ice cream that we really like. Decadent!

Coffee Crunch Bars
The original recipe calls for espresso powder, which I couldn't find. However, a coworker told me that he finds it in the Latin food section; it looks like a tin of paprika. Instant coffee granules are a good substitute, however. I just increased the amount by a tablespoon.
1 cup plus 2 Tbsp. butter, softened
1 1/4 cups dark brown sugar, firmly packed
3 Tbsp. instant coffee granules
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chocolate morsels (I used bittersweet morsels.)
1/2 cup sliced almonds

1. Beat butter and sugar with an electric mixer until creamy. Add in instant coffee granules and almond extract.
2. Combine flour and next 2 ingredients. Gradually add to butter mixture, beating until thoroughly blended. (Batter will be very thick.) Stir in chocolate morsels and almonds.
3. Turn dough out onto a parchment paper-lined baking sheet. Use hands to shape dough into a 12-inch square.
4. Bake at 325° for 40 minutes. Cool 1 minute on baking sheet. Cut into bars, and cool completely on a wire rack.