Espresso chip tiramisu cookie bars

This recipe takes a delicious classic, tiramisu, and transforms it into an espresso chip cookie bar topped with a creamy and sweet mascarpone mixture, finished with a dusting of cocoa powder.

First things first, we start with an incredibly chewy espresso chip cookie bar base. This recipe uses melted butter, which I love because it means you can get going right away instead of having to wait for room temperature butter. The ingredients are standard, with the addition of espresso powder to bring that strong espresso flavor that we love in a classic tiramisu. 

When testing this recipe, I wanted to try it out with chocolate chunks in the cookie base - and I'm so glad I did. Not only did it add a delicious chocolate flavor but it created such a fun texture for this dessert. I used a mix of semisweet chips and chopped dark chocolate which I think brought the perfect balance of deep chocolate flavor and a light sweetness.

After your dough chills and then your cookie bar base is baked and chilled completely, you'll make your mascarpone topping. Similar to the cookie base, you'll be able to get started right away without worrying about ingredient temperatures because we'll actually be working with cold mascarpone and cold heavy cream. In one bowl you'll combine everything, except the heavy cream, until smooth. And then you'll whip your heavy cream to stiff peaks and fold into your mascarpone mixture. You can pipe this onto your cookie bars or simply spread on top - any way will be delicious. Then it's time to sift a small amount of cocoa powder on top. From here, I recommend letting your bars chill for a few hours before slicing for the best result.

These bars stay fresh for at least a few days once topped, and you can also always bake the cookie base ahead of time (or even make and freeze the unbaked dough in your pan) and then you can top with your mascarpone and cocoa powder the day you plan to serve, or the day before, so that it's extra fresh.

I was worried when I set out to do this recipe about the texture of the topping. In a classic tiramisu mascarpone mixture, eggs are involved for a silkier texture but I didn't honestly want to have to mess with that here. I also was worried that the topping might soak into the cookie bars leaving you with a soggy texture. To my surprise and delight, the topping worked out perfectly light and smooth. And even after a few days in the fridge, the cookie bars were still perfectly chewy and distinct from the mascarpone topping which held its texture really well.

I love the idea of bringing these as a dessert to a holiday gathering or to a small dinner with friends. While the flavors are classic, it's something a bit unique that will truly stand up to any other dessert in the crowd.

Ingredients:

Espresso chip cookie bars

• 12 tablespoons (170g) unsalted butter

• 3 tablespoons (18g) espresso powder

• 2/3 cup (127g) light brown sugar

• 1/3 cup (64g) granulated sugar

• 1 1/2 teaspoon vanilla extract

• 1 large egg + 1 large egg yolk 

• 1 2/3 cup (200g) all purpose flour

• 3/4 teaspoon baking soda 

• 1/2 teaspoon salt 

• A shy 2/3 cup (3.5oz) dark chocolate bar, chopped

• 2/3 cup (4oz) semisweet chocolate chips

Mascarpone topping

• 8 oz mascarpone, cold 

• 1 cup (120g) powdered sugar

• 1 teaspoon vanilla extract  

• 3/4 cup heavy cream, cold

• 1-2 tablespoons cocoa powder 

Prep time: 30-45 minutes

Chill time: 4-6 hours

Bake time: 24-26 minutes

Equipment:

• Spatula (or large spoon)

• 9x9 inch square pan

• Parchment paper

• Nonstick heavy bottomed pot

• Large, heat proof bowl

• Hand mixer

• Mesh strainer

Cooking instructions: 

First, make and bake your espresso chip cookie bar base. Melt your butter and stir in your espresso powder. Don't worry about it being completely combined, but the espresso powder should be submerged in your butter, and you’ll smell a strong aroma of espresso.

Next, add in your light brown and granulated sugars and combine using a spatula, mixing until your butter and espresso mixture is combined with your sugars. Add in your egg, egg yolk and vanilla extract and continue to mix with speed, scraping the sides and bottom of your bowl. Continue to mix until everything is lightened in color.

Then, add in your flour, baking soda and salt. Fold your dry ingredients into your butter mixture until a shaggy dough forms. Add in your chocolate chips and chopped chocolate and continue mixing until your chocolate is evenly dispersed and your dough has formed.

Into a parchment lined 9x9 inch square pan, add your espresso chip dough and spread across your pan until even. Place into the fridge to chill uncovered for 2 hours. Note, if you need to chill for longer you can cover the dough with plastic wrap and chill up to 24 hours.

When you're ready, preheat your oven to 350 degrees and bake your cookie bars for 24 to 26 minutes, or until a shiny top forms and your cookie bars don't jiggle when you shake the pan.

Allow your cookie bars to completely chill - about an hour at room temperature and an hour or two in the fridge.

Make your topping, finish your bars and enjoy. In a bowl, combine your cold mascarpone with powdered sugar and vanilla extract. Continue mixing until there are no clumps of powdered sugar left, it should be completely melted into your mascarpone.

In a separate bowl, use a hand mixer to whip your 3/4 cup of heavy cream to stiff peaks. (This can also be done in a stand mixer with the whisk attachment.) Fold your whipped cream carefully into your mascarpone mixture until completely combined.

Spread or pipe your mascarpone topping onto your chilled espresso chip cookie bars. Then, use a mesh strainer to sift 1-2 tablespoons of cocoa powder on the top of your mascarpone topping to complete your bars. Technically you can cut in right away, but for the cleanest cut I recommend chilling your bars for an hour or two before enjoying.

These cookie bars should be stored in an airtight container in the fridge. They will taste best within 3-4 days of being baked and topped, and are meant to be enjoyed cold. You can always bake the cookie bar base a day or so ahead and wait to top your bars to extend the shelf life by another day.

Carb and serving info:  

Servings: 16 squares

Carbs for full recipe: 619

Carbs per serving (1 of 16): 39

Carbs from topping: 135

Carbs from cookie base: 483

Carbs from chocolate in cookie base: 122

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.