Coffee Toffee Bars (egg-free, nut-free!) are a delicious no fuss dessert and are totally freezer friendly! These cookie bars have a soft chewy texture making them an ideal dessert…that’s literally like crack! So addicting!
Ingredients
For the cookie layer:
▢1 cup softened butter, unsalted (2 sticks, 16 Tbsp.)
▢1 cup dark brown sugar, packed
▢2 cups all purpose flour, spooned and leveled
▢1 cup milk chocolate chips
▢2 Tbsp. Instant coffee granules
▢1/2 tsp. baking powder
▢1/2 tsp. salt
▢1/2 tsp. vanilla extract
▢1/2 Tbsp. espresso powder (optional)
For the top layer:
1, (14 oz.) can condensed milk (sweetened)
▢2 Tbsp. butter, unsalted
▢2 tsp. vanilla extract
▢2 tsp. flaky sea salt
Instructions
Preheat the oven to 350° F. Cream the softened butter and brown sugar using either a stand mixer or a hand mixer until light and fluffy, 2-3 minutes.
1 cup softened butter, unsalted (2 sticks, 16 Tbsp.),1 cup dark brown sugar, packed
Add in the rest of the ingredients: the flour, chocolate chips, Instant coffee, baking powder, salt, vanilla extract (and optional espresso powder if you have it!) Mix until combined on medium speed. Mixture may seem crumbly, but should come together when you press it between your fingertips.
2 cups all purpose flour, spooned and leveled,1 cup milk chocolate chips,2 Tbsp. Instant coffee granules,1/2 tsp. baking powder,1/2 tsp. salt,1/2 tsp. vanilla extract,1/2 Tbsp. espresso powder (optional)
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