Coffee Cookie Crack Bars
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So here’s the story about these coffee toffee bars…
Cameron’s grandmother makes a delicious recipe for coffee toffee bars. I’ve had it at her house before and most recently at a bridal shower.
Her recipe is made with almonds and almond extract.
Cameron is allergic to nuts.
I figured other people with nut allergies needed to enjoy this recipe too so we walked over to her house…
I asked if she had the recipe handy. She gave me the recipe which was handwritten on a 3×5 card (and told me it wasn’t even the original, it was a copy!)
I excitedly came home and started testing.
3 batches later and I nailed the recipe for these coffee cookie crack bars and was so happy I had made it into a nut free toffee bar.
Cameron was equally as happy too – haha!
What is toffee?
Toffee (toffy) is a candy that is made by cooking sugar, water (or cream) and usually butter to anywhere from 260° – 310°F on a candy thermometer, depending on whether a chewy or crunchy toffee is preferred. Other ingredients can be added, which is usually nuts.
So in Cam’s grandma’s toffee bars recipe, none of this fancy candy thermometer business was necessary.
I was happy about it because I don’t own a candy thermometer. (oops!)
Also, the bars aren’t crunchy like perhaps a traditional toffee bar recipe. These crack bars are more chewy & cookie-ish!
Some other desserts you’ll probably like if you like these Coffee Cookie Crack Bars are my Caramel Chocolate Bars, Brown Butter Chocolate Chip Blondies, and Coffee Cake Cookies!
What ingredients do I need to make these toffee bars?
(For the full recipe, scroll down to the recipe card below)
- Butter: You will want butter softened to room temperature. Take it our of the fridge ~30 minutes prior to baking. Butter is officially softened and ready to use when it can be easily squished between your thumb and forefinger.
And I know, we all forget to take the butter out ahead of time!
Pro Tip!
Don’t use the microwave to soften butter. The microwave method typically melts the butter a little and melted butter will result in a different baked good that you won’t want.
OK, so how do I soften butter quickly if I forget to take it out?
Two ways I’ve tried: You can cut the butter in small chunks and place it near a warming stove or window sill or put the butter in a baggie and use a rolling pin or meat pounder to flatten the butter.
- Brown sugar: I used a dark brown sugar in this recipe. The brown sugar will get creamed with the softened butter in the first step.
- Instant Coffee Granules: You’ll need two hefty tablespoons of instant coffee. I use Nescafe but any brand works.
- Flour: All-Purpose flour. I have not tested this recipe with any other flour varieties. Be sure to spoon and level the flour to ensure accurate measurements.
- Chocolate chips: Milk chocolate chips are the best in this recipe!
- Sweetened Condensed milk: You will need 1, 14oz. can. This is what is used for the top layer of the toffee bars!
- Other ingredients needed: vanilla extract, salt and baking powder. (Espresso powder is optional)
(For the full recipe, scroll down to the recipe card below)
- Cream the softened butter and brown sugar: Cream together using either a stand mixer or a hand mixer.
- Blend in the rest of the ingredients: Add in the vanilla extract, instant coffee, baking powder, salt, flour and chocolate chips. Mix until combined.
- Press into a 9×13 inch oven safe baking dish: Use clean hands to press mixture down. Or if you feel weird using your hands use the back of a measuring cup or a rubber spatula to press down in an even layer.
- Bake this for 20 minutes at 350°F.
- Meanwhile, make the top layer: In a small sauce pan over low heat, heat the condensed milk and the butter. The condensed milk will become nice and smooth. Remove from heat and stir in the vanilla extract.
- Once the cookie layer has cooked, pour the condensed milk on top. Place back in oven and bake again for 10 minutes.
- Remove from oven and sprinkle with sea salt flakes. Let cool for at least 30 minutes – 1 hour (if you can wait!).
- Cut into bars and enjoy!
Can you freeze toffee bars?
Yes, you can totally freeze these. Store them in an air tight container for up to 3 months.
How to cut the bars into diamonds
Cut diagonally across the bars beginning in one corner—the lower left corner is an easy place to make your first cut—and cutting from one toothpick to the next closest on the perpendicular side. Continue making cuts across the bars moving from left to right.
When you’ve cut all the way across, begin cutting from the corner above where you started.
Other dessert recipes you will love
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Ingredients
- 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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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)
- Press into a 9×13 inch oven safe baking dish (you can line with parchment paper to make it easier to remove bars from the pan). Use clean hands to press mixture down. Or use the back of a measuring cup or a rubber spatula to press down in an even layer.
- Bake for 20 minutes.
- Meanwhile, make the top layer: In a small sauce pan over low heat, heat the condensed milk and the butter. Stir occasionally and heat on low until the condensed milk becomes nice and smooth, ~5 minutes. (Keep on low so it doesn't burn the bottom). Remove from heat and stir in the vanilla extract.1, (14 oz.) can condensed milk (sweetened), 2 tsp. vanilla extract, 2 Tbsp. butter, unsalted
- Once the cookie layer is done, pour the condensed milk on top in an even layer. Place back in oven and bake again for 10-15 minutes.
- Remove from the oven, it will be bubbling, and sprinkle with sea salt flakes. Let cool for at least 30 minutes – 1 hour. The longer the better so the topping has time to set and not be goopy. You can place in the fridge or freezer to speed this process up. Once the topping has cooled, cut into bars and enjoy. Store in the fridge or freezer. We love these even more day 2 and 3…and 4, so they can easily be made in advance if needed.2 tsp. flaky sea salt
Notes
- We’re all human and sometimes forget to take the butter out early to let it soften. Do not place in microwave, it will melt and we don’t want that in this recipe. If you need to soften quickly here are two ways I’ve tried: You can cut the butter in small chunks and place it near a warming stove or window seal or put the butter in a baggie and use a rolling pin or meat pounder to flatten the butter.
- But if you have the time I recommend letting it come to room temperature on the counter. Butter is officially softened and ready to use when it can be easily squished between your thumb and forefinger.
- Store unrefrigerated in an airtight container up to three days, or freeze for three months.
- If you do want to add nuts like grandmas original recipe, use almond extract instead of the vanilla extract in both the cookie layer and the top condensed milk layer and add in 1/2 cup chopped almonds in the cookie bar layer.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
rich and wonderful! pretty simple and had most of the ingredients on hand!
yay! thank you! 🙂
These are really good! Great coffee flavor.
So glad you enjoyed these, Lisa!! 🫶🏻🫶🏻
Hi, Can less brown sugar be used?
Hello! I’ve only tested this recipe with the ingredient notes listed.
These are soooooo delish. Easy to make. Crowd pleaser!
Hi Ashley! Thank you 🙂 so happy you enjoyed them!!
I really enjoyed these bars even though I made mistakes in it. First, I forgot to put in the baking powder. Second, I forgot to put in the chocolate chips! I ended up putting the chips on top of the condensed milk top layer after it had been baked. I let the chips melt and then spread it over the condensed milk layer. Third mistake, when I cooked the condensed milk and butter with the vanilla all at the same time. These were still delicious! Perhaps the baking powder would have made the bars thicker and lighter.
I’ve had many baking days like those, Alice! I’m happy to hear you still enjoyed the bars though!
I read all the comments and decided to make a few changes. I added the espresso powder, I also added an extra half cup of flour and a tiny splash of milk. I cooked the topping on a little higher heat for 5 minutes and kept it in the oven until golden. I also did not use the entire topping, I only poured until it covered the top of the cookie base. The taste was better the next day. It was not greasy and did not require any refrigeration, it set up nicely on its own.
Thank you so much for making them! 🙂 I am sure this comment will be helpful for others, too!
Because this was just the kind of recipe I was looking for, I was excited to include it in my holiday baking. I did not make changes to the recipe and included the optional espresso powder as I wanted a strong coffee flavour.
Coming out of the oven, it seemed perfect, then got a bit greasy as it cooled. I cut it into many smaller pieces than the recipe suggested and stashed it in the fridge overnight. Miraculously delicious next morning and beyond. It was the most popular item wherever I took it. I can’t wait to make it again.
Thank you.
So glad the refrigeration time helped them set up a bit, thank you for making them! 🙂
Unfortunately I’m joining the group of people whose bars didn’t turn out. The cookie/coffee part on the bottom is good but the top is just gloopy. I’m thinking there must be something missing in the instructions. I heated the condensed milk and butter for 5 minutes like it says, but maybe it was supposed to be boiled for 5 minutes?
Hi! Oh no. I just made these yesterday. The topping can be goopy, you need to let them cool – try popping in the fridge or even freezer. Or bake for a few minutes longer with the sweetened condensed milk topping on, 10-15 minutes is plenty.
These also didn’t turn out well for me unfortunately. The flavor is spot on however they are very greasy and don’t stay together well, too soft. I used the metric recipe and as another commenter mentioned I think possibly the flour quantity is off.
so strange. I have never had an issue. What kind of pan did you use?
I made this yesterday and it was a failure. Even after spending the night in the freezer the sweetened condensed milk layer never set. As soon as it came to room temperature and I tried to cut it it became a goopy mess. No way to transport this to work to share without it being a disaster.
Strange! I am so sorry that happened, I have made this recipe so many times and never had this issue. What kind of pan did you bake in?