Coffee Streusel Squares

My dad loves coffee and anything flavoured with coffee. He came for a visit recently and that was the perfect reason to make these squares. Someone to share them with, so I don't eat the whole pan myself! This deliciousness came from an old Australian Women's Weekly cookbook that I bought in the mid 1990's for this specific recipe. Coffee, condensed milk and golden syrup! Cinnamon too!?! Oh sweet yumminess. You can omit the pecans to make it nut free and substitute corn syrup for the golden syrup.The measurements here are standard North American.

Where the recipe came from

Coffee Streusel Squares  (Printable recipe here)

Streusel Topping

1 cup all-purpose flour
2 teaspoons cinnamon
½ cup brown sugar, packed
½ cup butter


½ cup butter
⅓ cup white sugar
1 ½ cups all-purpose flour
½ teaspoon baking powder


1 - 10 ounce (300 mL) can sweetened condensed milk
2 tablespoons butter
¼ cup golden syrup (or corn syrup)
1 tablespoon instant espresso powder
½ cup pecans, finely chopped

Preheat oven to 375F or 350F convection. Spray a 9 x 13" pan with non-stick spray.


Make the streusel topping by stirring together the flour, cinnamon and brown sugar. Cut in ½ cup butter until the mixture is crumbly. Refrigerate while preparing the base and filling. This can be prepared in a stand mixer. I avoided opening another stick of butter by removing a tablespoon of butter each from the sticks used in the streusel topping and base. I think the topping missed the butter as it was a bit too crumbly but only I noticed that. The base was fine.


If you are using a stand mixer, the bowl does not need to be washed between making the topping and base. Prepare base by creaming 1/2 cup butter and 1/3 cup sugar until combined. Add flour and baking powder, mix to a firm dough. Press evenly into 9 x 13" pan. Bake in preheated oven for 10 minutes.

While base is baking, prepare the coffee filling. Combine the sweetened condensed milk, 2 tablespoons butter, syrup and coffee powder in a saucepan. Stir over medium heat until coffee dissolves and mixture begins to bubble. Continue stirring briskly for about 3 minutes or until filling thickens slightly. Stir in chopped pecans, if using. I prefer Medaglia D'Oro for the espresso powder but this is what was in the cupboard.

After base has baked for 10 minutes, remove from oven and spread filling over base. Sprinkle clumps of streusel topping over filling. Bake 10-15 minutes longer until streusel topping feels firms to the touch.

Let stand for 15 minutes before cutting into squares. Let cool completely before removing from pan.

Converting to North American measurements

Of course, these are perfect with a cup of coffee.


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