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Mocha Almond Magic Bars
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Mocha Almond Magic Bars

A version of 7-layer magic bars with an espresso shortbread base, toasted almonds, coconut, dark chocolate chunks, and espresso-infused sweetened condensed milk. They're decadent, chewy, chocolatey, and nutty.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: 7 Layer Bars, 7 Layer Magic Bars, Espresso Magic Bars, Magic Bars, Mocha Almond 7 Layer Bars, Mocha Almond Magic Bars
Servings: 16 bars

Equipment

  • 9x9 square cake pan

Ingredients

Espresso Shortbread Ingredients

  • 3/4 c butter, softened
  • 1/4 c granulated sugar
  • 1 tsp vanilla extract
  • 1 T instant espresso powder
  • 1 1/2 c all-purpose flour
  • pinch salt

Topping Ingredients

  • 3/4 c shredded coconut
  • 1 3/4 c roughly chopped dark chocolate or chocolate chips
  • 1 1/4 c roughly chopped roasted & salted almonds
  • 1 14 oz can sweetened condensed milk
  • 1 T instant espresso powder

Instructions

  • Preheat oven to 325℉. Line a 9×9" square baking pan with parchment paper, leaving some overhang on two sides (this makes the bars easier to pull out of the pan when they're baked).
  • In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), cream together the softened butter and granulated sugar. Once it's light and fluffy, add vanilla and espresso powder and mix until combined.
    3/4 c butter,, 1/4 c granulated sugar, 1 tsp vanilla extract, 1 T instant espresso powder
  • Add flour and salt and mix until combined. You shouldn't have any unmixed flour, but the dough will still be in large crumbles.
    1 1/2 c all-purpose flour, pinch salt
  • Pour crumbles into your prepared pan, and press firmly into the pan, ensuring the dough reaches to all four sides and corners of the pan. Poke holes into the dough with a fork, then bake for 20 minutes. Remove from the oven and allow them to cool for a few minutes.
  • Turn oven up to 350℉.
  • Whisk together the sweetened condensed milk and 1T of espresso powder until all espresso powder is incorporated. (Pro tip: If the espresso powder doesn't seem to want to dissolve, let it sit for a few minutes, then mix again. At this point it should be fully dissolved.)
    1 14 oz can sweetened condensed milk, 1 T instant espresso powder
  • Add the toppings to your espresso shortbread in this order: all of the coconut, half the dark chocolate, half the almonds, remaining dark chocolate, and remaining almonds.
    Pour the espresso & sweetened condensed milk mixture evenly over the top of the bars.
    3/4 c shredded coconut, 1 3/4 c roughly chopped dark chocolate or chocolate chips, 1 1/4 c roughly chopped roasted & salted almonds
  • Bake for 20-25 minutes, or until bubbly and top and edges are starting to brown. Let cool completely. Run a knife around the edge of the pan to loosen the bars if they've stuck. Then, pull them out of the pan using the parchment paper, cut into 16 bars, and enjoy!

Notes

For process photos, check out my Matcha Pistachio 7-layer bar recipe — same concept, different flavors. :)
Espresso shortbread recipe slightly adapted from:  https://halicopteraway.com/2021/03/09/matcha-strawberry-cream-bars/