Chocolate Espresso Crunch Bars

It finally cooled down enough that I was able to retest a cookie recipe before I committed to a post.  It is a family favourite (I know, all of them seem to be family favourites but to be fair; I have many family members with different favourites).  This will be yours too if you love coffee, toffee and chocolate in a crunchewy bar.  Bake it a little longer if you prefer a crisper cookie or shorter for a softer chew.

 Chocolate Espresso Crunch Bars

2 c. all purpose flour

½ tsp. baking powder

¼ tsp. salt

1 c. butter, room temperature

1¼ c. packed brown sugar

2 Tbsp. instant espresso powder

½ tsp. vanilla

1 c. bittersweet chocolate chopped or semisweet chocolate chips

1. Whisk flour, baking powder and salt together in a bowl.
2. Beat butter and sugar in mixer till well blended and uniform.  Add espresso powder and vanilla.  Mix.  
3. Slowly add flour mixture until just mixed.  Stir in chocolate.  This dough will be fairly thick.
4. On an ungreased rimmed baking sheet (I use 10½ x 15½ size) press dough to corners as evenly as possible.*
5. Bake in 325℉ oven for 18 to 24 minutes or until lightly browned and edges begin to crisp.  Turn sheet pan after 10 minutes for more even baking.
6. Let cool or 1 or 2 minutes.  Cut into bars while still warm and then transfer to rack.  Let cool. They will crisp as they cool.

*If you use a larger pan, shape into a square about the right size.  11 x 15 square will take about the same time.  Longer time for crispier bars.