Gluten-Free Coffee Layer Bars

Gluten-Free Coffee Layer Bars

1 cup salted butter, softened 

1 cup  brown sugar, packed

2 cups GF flour, 1 to 1

1 cup mini chocolate chips

2.5 Tbsp. Nescafe Gold instant coffee

1/2 tsp. baking powder

1/2 tsp. salt

1  tsp. vanilla extract

1 Tbsp sour cream

 

For the top layer:

1 (14 oz.) can sweetened condensed milk

2 Tbsp. salted butter

2 tsp. vanilla extract

2 tsp. flaky sea salt

Or

1 cup powdered sugar 

1 Tbsp Instant coffee 

Water or Milk

Preheat: Preheat the oven to 350° and line a 9x12 baking dish with parchment paper.

Cream butter and sugar, 2-3 minutes.

Add in the rest of the ingredients.

Mix until combined.

Press into prepared 9x12-inch baking dish. 

Allow dough to sit for 15 min before baking.

Bake for 30 minutes or until center is baked. 

While the cookie layer is baking, heat the condensed milk and the butter in a small saucepan over low heat. 

Stir occasionally until the condensed milk becomes nice and smooth, 4 to 5 minutes.

Remove from heat and stir in the vanilla extract.

(If choosing this topping option). 

Once baked, pour the milk mixture on top in an even layer.

Place back in oven and bake again for 8-10 minutes, or until the top layer looks set.

Remove from the oven, still bubbling, and sprinkle with sea salt flakes.

 

Let cool for at least an  hour. Place in the fridge to speed up the process.

If choosing the coffee drizzle option, after cool, mix ingredients to make a drizzle. Add sugar and coffee in a bowl and add 1 tsp of water or milk at a time until thick drizzle forms. 

Use a spoon to drizzle over bars.

Allow to cool/harden, then slice into squares.