Coffee Cream Freezer Fudge Bars

Steps

1. 1

   Make the crumb base

   • In a small bowl, stir together 1½ cups (180 g) graham cracker crumbs and 5 tablespoons (71 g) melted butter until the mixture resembles wet sand.
   • Press evenly into the bottom of a parchment-lined 9×13-inch baking pan.
   • Sprinkle 0.75 cup (135 g) semi-sweet chocolate chips over the crust.
   • Place in the freezer while you prepare the coffee layer.

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   Ready when: Crumbs are evenly moistened and press together

   Tip: Don't pack the crust too hard—a light, even layer ensures it stays crispy.

2. 2

   Prepare the coffee layer

   • In a medium saucepan over medium-low heat, combine 14 oz (397 g) sweetened condensed milk and 3 tablespoons (43 g) room-temperature butter.
   • Whisk constantly until the butter melts and the mixture is warm, about 3–4 minutes.
   • Remove from heat.
   • Add 2 tablespoons (12 g) instant coffee powder and whisk for 1 minute until smooth and fully dissolved.
   • Let cool to room temperature, about 15 minutes, stirring occasionally.
   • The mixture should be thick, glossy, and coffee-brown.

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   Ready when: Instant coffee is fully dissolved and no granules remain; mixture is tepid

   Tip: Whisk the instant coffee thoroughly—any undissolved granules will create gritty texture in the bars.

3. 3

   Spread the coffee layer

   • Remove the pan from the freezer.
   • Pour the cooled coffee-condensed milk mixture over the chocolate chips and crumb base.
   • Using a rubber spatula, spread it evenly in an even layer, pressing gently to seal any gaps.
   • Return to the freezer for 45 minutes until the layer is firm to the touch but not rock-hard.

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   Ready when: Layer is firm when you press the top gently with your finger

   Tip: If the mixture has cooled too much and become stiff, rewarm over low heat for 1–2 minutes to make spreading easier.

4. 4

   Whip the cream topping

   • In a chilled bowl, combine 2 cups (480 ml) cold heavy whipping cream, 2 tablespoons (25 g) granulated sugar, and 0.5 teaspoon (2.5 ml) vanilla extract.
   • Using an electric mixer on medium-high speed, beat for 2–3 minutes until stiff peaks form.
   • The cream should be thick enough to hold its shape but still smooth and billowy.

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   Ready when: Cream forms stiff peaks that hold their shape when beaters are lifted

   Tip: Don't overbeat or the cream will turn grainy and separate. Stop as soon as stiff peaks form.

5. 5

   Top and freeze

   • Spread the whipped cream evenly over the chilled coffee layer in an even thickness of about ½ inch.
   • Use an offset spatula or the back of a spoon to create gentle peaks if desired.
   • Cover loosely with plastic wrap and freeze for at least 6 hours, or overnight, until the entire bar is solid and scoopable.

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   Ready when: Topping is frozen solid and a knife passes through with slight resistance

   Tip: Cover with plastic wrap to prevent ice crystals from forming on the whipped cream surface.

6. 6

   Cut and serve

   • Remove the pan from the freezer and let it sit at room temperature for 3–5 minutes to soften just slightly.
   • Using the parchment overhang, lift the entire block onto a cutting board.
   • Using a sharp knife dipped in hot water (and wiped clean between cuts), slice into 12 bars, 4 rows by 3 rows.
   • Dust lightly with unsweetened cocoa powder if desired.
   • Serve immediately.

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   Ready when: Bars separate cleanly and slices hold their shape

   Tip: Warm your knife under hot water and wipe it clean before each cut to prevent the whipped cream from tearing or dragging.