Tiramisu is one of those desserts that always feels a little magical. I make a lot of sweets, yet I don’t usually have a strong sweet tooth. Still, present me with tiramisu and I’ll happily dig in every time.
The combination of cookies soaked in coffee and rum, a silky mascarpone filling that’s sweet with a touch of tang, and a dusting of grated chocolate is irresistible. I wanted to capture those classic tiramisu flavors in a more portable form, so I turned them into bar cookies—and the result is spectacular.
A sturdy, mildly buttery cookie base is brushed with strong coffee or espresso and dark rum. A small amount of that coffee-rum mixture is folded into a whipped mascarpone and cream cheese topping, which is then finished with a generous grate of bittersweet chocolate.
These bars make a refined companion to an afternoon cup of coffee or tea — elegant, rich, and easy to serve by the square.
Tiramisu Bar Cookies
Rebecca Lindamood
Ingredients
For the Cookie Base:
- 1/2 cup unsalted butter softened
- 1/2 cup granulated or raw sugar
- 1 1/2 tablespoons beaten egg
- 1 1/2 tablespoons pure vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
For the Tiramisu Topping:
- 1/4 cup extra strong brewed coffee or espresso
- 1/4 cup dark rum
- 1 cup mascarpone
- 1 brick Philadelphia Cream Cheese 8 ounce, softened to room temperature
- 1/2 cup confectioner’s sugar
- 1 teaspoon pure vanilla extract
- one bar semi-sweet or bittersweet chocolate
Instructions
To Create the Cookie Base:
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Beat the butter, sugar, and egg together until creamy, then mix in the vanilla. In a separate bowl, whisk the flour and baking powder, then add to the butter mixture and beat on low until fully combined with no dry streaks. Press the dough into an ungreased, non-stick 15 x 10 (ish) jelly roll pan so it covers the bottom; it does not need to go up the sides. Lightly cover with plastic wrap and chill for 30 minutes.
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Preheat the oven to 400°F (200°C).
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Bake the base for about 15 minutes, until set and golden. The edges may brown slightly but should not be deeply browned. Cool completely in the pan before adding the topping.
To Make the Topping and Assemble:
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Combine the brewed coffee or espresso with the rum. Reserve about 2 tablespoons of this mixture in a small bowl. Place the remaining coffee-rum blend aside for brushing. Add the reserved 2 tablespoons to a mixing bowl, then add the cream cheese, mascarpone, and vanilla. Beat until smooth and creamy, then sift in the confectioner’s sugar and beat until light and fluffy. Using a pastry brush, evenly brush the coffee-rum mixture over the cooled cookie base.
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Spread the mascarpone mixture over the cookie base in an even layer. Finely grate the chocolate bar over the top to create a delicate shower of chocolate. Cut into about 20 bars to serve.
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Store leftovers tightly wrapped in the refrigerator for up to one week; best enjoyed within four days.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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Disclosure: As a member of the Kraft Tastemakers Team, this post was sponsored by Kraft Foods, Inc. All recipes, photos, and opinions are the author’s own.