These Cafe Au Lait Bars are so good that you won’t believe how easy they are to make! The flavor is just like what you’d find in your favorite latte, a fantastic coffee and cream combination that just can’t be beat.

The bars are moist and delicious with a sprinkle of mini semi-sweet chocolate chips as the finishing touch. (The recipe calls for 1 cup of chopped walnuts but I left the nuts out and sprinkled the cooling bars with some mini semi-sweet chocolate chips for the ultimate coffee/chocolate pairing.) These bars are perfect for an afternoon coffee break as well as a nice after-dinner dessert. Here is how you can make your own.

You can find the basic recipe here. Preheat the oven to 325 degrees. Line a 9″ x 13″ baking dish with aluminum and spray with Pam For Baking. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs until well combined. Add the sugar and beat until well combined.

Add the vanilla and melted butter, beating to combine. Mix in the flour and salt until just combined.

Set aside 1 1/2 cups of batter. In a mixing cup stir together the instant espresso powder with the cream until combined. Stir the coffee mixture into the remaining batter and transfer batter to the prepared pan.

Smooth the batter evenly into the pan with an offset spatula. Spoon the 1 1/2 cups reserved batter over the top and spread evenly with the offset spatula. (I find it easier to spread the batter using a slightly damp spatula.)

Run a knife through the two batters to create a swirl on the top. Sprinkle with nuts if using and bake bars for 30 minutes or until the sides pull away from the pan and center is set.

Remove from oven and let cool for 15 to 20 minutes before sprinkling with mini semi-sweet chocolate chips (if using).

Let bars cool completely (1 hour) before cutting. I even let mine cool in the fridge for an extra 20 minutes to make sure that the chocolate chips were completely set before cutting into bars. A 9″ x 13″ pan will yield 24 squares (cut four across and six down).

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