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Sea Salted Coffee Toffee Bars recipe

Sea Salted Coffee Toffee Bars.

Sweet, salty and crunchy…need more besaid?

Recipe: Sea Salted CoffeeToffee Bars

First layer:
1 cup (2 sticks) butter, softened
1 cup dark brown sugar, firmly packed
1/2 teaspoon salt
2 cups all-purpose flour
1 1/2 tablespoons instant coffee crystalsSecond layer
1 (14-ounce) can sweetened condensed milk
2 tablespoons butter
2 teaspoons pure vanilla extract or dark rum
1 1/2 cups whole pecans*
1/2 to 1 tablespoon large crystal sea salt

  • Preheat oven to 350°F (175°C).
  • In a mixing bowl, beat together butter,brown sugar and salt until light and fluffy. Add flour, 1 cupat a time, stirring between additions. Add instant coffee crystalsand blend until well incorporated.
  • Pat batter into ungreased 9x13x2-inchbaking pan in an even layer. Bake until edges are lightly brownedand center is puffy, 12 to 15 minutes.
  • Meanwhile, in heavy saucepan, stir condensedmilk and 2 tablespoons butter over low heat until butter melts.The mixture will thicken and become smooth. Stir in vanilla orrum, remove from heat and let sit until bottom layer is donebaking.
  • Sprinkle nuts over baked bottom layerand pour hot condensed milk mixture evenly over nuts using aspatula to spread.
  • Return to the oven and bake until topis golden and bubbling, 10 to 12 minutes.
  • Immediately sprinkle desired amount ofsea salt over bubbling toffee top.
  • Cool slightly in pan and cut into bars.
  • Bars can be kept up to one week in anairtight container

    Makes 18 servings.

    *Hazelnuts, almonds or other mixed nutsmay be substituted.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    Beth's Recipes

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