Toffee Coffee Bars

Toffee coffee bars offer ooey-gooey caramel goodness in a finger-licking good cookie bar, perfect for your Santa cookie plate.

Toffee Coffee Bars

Toffee Coffee Bars

By Sue Lau | Palatable Pastime

Toffee Coffee bars are my recipe of the day with the blogging group Sunday Funday. We get together once per week to  post  on various food topics.  We are posting this week on  cookies for Santa.

I first made these delicious cookie bars way back in 2002. They were like sinful turtle brownies with a cup of latte stirred right in.

There are 2 key words for everyone to remember about this recipe: no leftovers! Have some warm on vanilla ice cream. To die for.

Toffee Coffee Bars

They must have really made an impression on me because I  often crave  them. Many times when I make some recipe off the internet, I will have forgotten it totally by next week. But not these. I first made these eighteen years ago! Well. There you have it.

Sunday Funday

Cookies for Santa

Sunday Funday

Toffee Coffee Bars

 

Toffee Coffee Bars

Toffee Coffee Bars

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Toffee Coffee Bars

Toffee Coffee Bars

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Cookies, Dessert
Cuisine American
Servings 36

Equipment

  • double boiler

Ingredients
  

Crust:

  • 15.25 ounce box yellow cake mix
  • 1/4 cup melted butter
  • 1/4 cup cold water mixed with 1 tablespoon of instant espresso
  • 2 cups chocolate chips
  • 2 large eggs lightly beaten

Topping:

  • 1/4 cup unsalted butter
  • 32 Werther's baking caramels unwrapped
  • 1/4 cup cold water mixed with 1 tablespoon instant espresso
  • 14 ounce can sweetened condensed milk
  • 1 cup chopped pecans divided
  • 2 regular sized chocolate-covered English toffee bars chopped

Instructions
 

  • Preheat oven to  350° F.
  • Butter or grease an oblong cake pan.
  • Stir together the cake mix, oil/butter, one-fourth cup espresso, chocolate chips and eggs until smooth.
  • Press half of the cake dough into the pan (I found that spritzing a spatula with PAM spray helps the process).
  • Bake the cake layer for 8 minutes, then remove from oven.
  • Meanwhile, set up a double boiler and heat the butter, caramels, rest of the espresso, and condensed milk over low heat until the caramels melt and the mixture is smooth, whisking frequently.
  • Pour caramel mixture over the baked cake layer.
  • Using two teaspoons, dot the top of the caramel with dollops of the remaining cake dough.
  • Sprinkle the top of that with chopped toasted pecans and chopped candy bars.
  • Bake for an additional 25-30 minutes or until the cake batter part tests clean with a toothpick (if you stick it in the caramel part it will loo sticky, so be careful).
  • Allow it to cool to just warm, then slice into squares and run a knife around the pan edge. Then cover with foil and let it cool completely before removing from pan.
  • Store in an airtight container with waxed paper separating the bars.

Notes

From the kitchen of palatablepastime.com
Keyword bar cookies

Toffee Coffee Bars

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This recipe had been updated from 12.13.13

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