Description
Salty Coffee Toffee Bars feature a rich, buttery toffee layer over a tender cookie crust, enhanced with a bold hint of coffee and topped with semi-sweet chocolate chips and flaky sea salt. These bars balance sweet and salty flavors perfectly, creating a deliciously indulgent treat.
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons instant espresso powder (or very fine instant coffee)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Toffee Layer
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 teaspoon salt
Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1 teaspoon instant espresso powder (optional, boosts flavor)
- Flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make Crust: Cream together 1 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy. Mix in 2 teaspoons of instant espresso powder. Add 2 cups all-purpose flour and 1/4 teaspoon salt, mixing just until combined. Press this dough evenly into the prepared pan. Bake for 15 to 18 minutes until the crust is lightly golden.
- Prepare Toffee: In a saucepan over medium heat, melt 1 cup unsalted butter and 1 cup packed brown sugar together. Bring the mixture to a gentle boil and cook for 3 to 4 minutes, stirring constantly until the toffee thickens and develops a caramel-like consistency.
- Pour Toffee Over Crust and Bake: Immediately pour the hot toffee evenly over the baked crust and spread it out smoothly. Return the pan to the oven and bake for an additional 10 to 12 minutes until the toffee is bubbly.
- Add Chocolate and Toppings: Remove the pan from the oven. While the toffee is still hot, sprinkle 1 1/2 cups semi-sweet chocolate chips evenly over the surface. Let sit for 5 minutes to allow the chocolate to soften, then spread it into a smooth layer. Sprinkle with 1 teaspoon instant espresso powder (if using) and flaky sea salt to enhance flavor.
- Cool Completely: Allow the bars to cool completely, then chill in the refrigerator for at least 2 hours before slicing. This helps the bars set properly for clean cuts and optimal texture.
Notes
- Do not overcook the toffee; it should be thick but not dark brown to avoid bitterness.
- For an extra crunchy texture, add 1/2 cup chopped toasted pecans before adding the chocolate layer.
- Store bars in the refrigerator to maintain clean cuts. Serve slightly softened at room temperature for the best texture.
