Espresso Chip Cookie Dough Bars

Instructions

For the Shortbread Cookie Base:

1. Preheat oven to 350
2. Use a food processor to grind shortbread cookie into fine crumbs.
3. In a separate bowl, melt butter in microwave for 20-39 seconds until melted.
4. Combine shortbread crumbs and melted butter in an 8″ by 8” pan and mix with a spoon until combined. Gently press mixture into the bottom of the pan.
5. Bake for 12-15 minutes until shortbread starts to turn light brown. Allow to cool completely.

For the Espresso Chip Cookie Dough:

1. Use a food processor to grind chocolate covered espresso beans into small pieces. Set aside.
2. Melt butter in microwave for 20-30 seconds until fully melted.
3. Combine melted butter with light brown sugar and white sugar. Blend for 3-4 minutes until well mixed.
4. Add flour and salt just until combined, mixture will become thicker.
5. Add vanilla extract and milk; mix into dough and add espresso chips last.
6. Empty cookie dough onto cooled shortbread crust and pat down evenly.

For the Espresso Ganache:

1. Combine chocolate chips and heavy cream in a heatproof bowl.
2. Place heatproof bowl on top of a pot of simmering water.
3. Heat for several minutes until chocolate starts to melt.
4. Use a spatula to stir chocolate and cream until smooth. Remove from heat.
5. Combine 2 teaspoons of boiling water with 2 tsp of espresso powder and stir until espresso powder is dissolved. Pour mixture into chocolate ganache.
6. Mix into chocolate ganache until combined.
7. Pour mixture over cookie dough and spread evenly over dough. Allow the ganache to set and harden at least an hour. You can refrigerate to speed up the process.