Sea Salted Coffee Toffee Bars Recipe - Allrecipes.com
Sea Salted Coffee Toffee Bars Recipe
  • READY IN 40 mins

Sea Salted Coffee Toffee Bars

Recipe by  

"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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Original recipe makes 18 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

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

Oct 21, 2008

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 the crust for about six minutes, and the whole thing for about seven minutes. The topping gets big bubbles on top, which is the way its supposed to cook. They turned out flat, but the top was chewy and and bottom flaky. Be sure to use *real butter* or they won't turn out right. I didn't use coffee as they are for my husband, who doesn't like coffee. I also forgot vanilla and didn't put the nuts on til after the bars cooked. Be sure to use sea salt as it doesn't dissolve on the hot bars. I will definitely make them again and try the cake pan just to see if that makes a difference. Oh, and the crust is not supposed to be done after the first baking. It finishes baking with the topping, which also helps the topping absorb somewhat and become chewy.

 
Oct 20, 2008

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 in the center. And then the toffee topping was just a bunch of drippy goo. It didn't taste too bad, but the consistency of both layers made it inedible. I followed the instructions exactly, but I must have done something wrong.

 

4 Ratings

Nov 28, 2008

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 put on. I had to cook it for about 25 minutes or so, to get the caramel colour from the condensed milk. I adjusted the oven temperature to 325 after 12 minutes so the bottom crust didn't get too brown and everything turned out beautifully! Very easy and very yummy square!!!!

 
Feb 18, 2009

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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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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