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.
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