Sea Salted Coffee Toffee Bars

Sea Salted Coffee Toffee Bars

"A dense, buttery cookie with a hint of coffee forms a base for the soft, nutty topping. Finished with a sprinkling of sea salt, these bars offer a contemporary balance of both sweet and savory flavors."
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40 m servings 339 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, beat together butter, brown sugar and salt until light and fluffy.
  3. Add flour, 1 cup at a time, stirring between additions. Add instant coffee crystals and blend until well incorporated.
  4. Pat batter into ungreased 9x13x2-inch baking pan in an even layer.
  5. Bake until edges are lightly browned and center is puffy, 12 to 15 minutes.
  6. Meanwhile, in heavy saucepan, stir condensed milk and 2 tablespoons butter over low heat until butter melts. The mixture will thicken and become smooth. Stir in vanilla or rum, remove from heat and let sit until bottom layer is done baking.
  7. Sprinkle nuts over baked bottom layer and pour hot condensed milk mixture evenly over nuts using a spatula to spread.
  8. Return to the oven and bake until top is golden and bubbling, 10 to 12 minutes.
  9. Immediately sprinkle desired amount of sea salt over bubbling toffee top. Cool slightly in pan and cut into bars.
  10. Bars can be kept up to one week in an airtight container.


  • *Hazelnuts, almonds or other mixed nuts may be substituted.


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After intending to follow the recipe exactly, I had to make some changes. First, after seeing the other cook's review, I tried making the bars in a jelly roll pan instead of a cake pan. I baked ...

I was so excited to try this recipe, but I'm afraid it was a complete disaster. The cookie crust was too thick--I baked it nearly twice as long as the recipe directed and it was still not done i...

The turnout on these bars was fabulous! I used kosher salt (less of it) instead of sea salt and it still tasted great. The only thing I had to adjust was the cooking time after the topping was...

These were fantastic! However, the recipe calls for way too much salt. Just sprinkle a wee bit over the top, if any at all. Also, I put the nuts on top for a better presentation.

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