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Sea Salted Coffee Toffee Bars



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1 cup softened butter
1 cup firmly packed dark brown sugar
1/2 tsp. salt
2 cups all-purpose flour
1 1/2 tbsp. instant coffee crystals
14 oz. sweetened condensed milk
2 tbsp. butter
2 tsp. pure vanilla extract or dark rum
1 1/2 cups whole pecans*
1/2 - 1 tbsp. large crystal sea salt


  1. 1
    Preheat oven to 350°F.
  2. 2
    In a mixing bowl, beat together softened butter, brown sugar and salt until light and fluffy. Add flour, 1 cup at a time, stirring between additions. Add instant coffee crystals and blend until well incorporated. Pat batter into un-greased 1/4 sheet pan in an even layer. Bake until edges are lightly browned and center is puffy, 12 to 15 min.
  3. 3
    Meanwhile, in heavy saucepan, stir condensed milk and 2 tbsp. 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. Sprinkle nuts over baked bottom layer and pour hot condensed milk mixture evenly over nuts using a spatula to spread.
  4. 4
    Return to the oven and bake until top is golden and bubbling, 10 to 12 minutes.
  5. 5
    Immediately sprinkle desired amount of sea salt over bubbling toffee top. Cool slightly in pan and cut into bars. 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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preparation methods
cuisines North & South American
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