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 seal 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 minutes.
- Remove from the oven, it will be bubbling, and sprinkle with sea salt flakes. Let cool for at least 30 minutes – 1 hour. 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
Video
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.
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?
I loved the clear and precise directions on this recipe and it sounded like they would be delicious. However, mine turned out like some others. The toping was very gooey and way too messy to eat. I’m going to try to refrigerate them. I wonder it heating the condensed milk to a higher temperature would have made the difference. I’ve made toffee before and temperature is important. So sad they didn’t turn out.
Hi there, I made these before and loved them, but I was wondering if they would work with plant-based butter and dark chocolate to make them vegan. I have already tried them once with coconut condensed milk for the top layer and that turned out well.
Hi Rachida! I have not made them like that so I can’t say for sure how it would turn out. If you try it out, please let me know how it goes for you!
I made them today but I had the same result as some of the other reviews, greasy. I had a feeling something was off when I had made the base, it didn’t resemble the discription and look of your dough. I think I know why as well, I followed the metric measurements which stated 250 gr of flour but spooning and levelling 1 cup of flour usually yields 146 gr which would mean the recipe calls for close to 300 gr instead of 250. I think the butter/flour ratio is off when converting to metric. Will try again with more flour next time to see if my theory is accurate.
I really liked these. I ended up taking some of the bars and crumbled them up and mixed into some cheesecake icecream that I make. Recipe was super easy as well.
That sounds sooo good in the ice cream! thank you Sharon!
I was so excited for these based on positive reviews and coffee & chocolate! But it didn’t work for me- followed directions but they came out like soggy greasy bars which ended in the bin. I used a 9×13 glass pan rather than a sheet pan- so maybe that is where I went wrong?
Hi Laura, I am so sorry to hear your bars didn’t turn out. I have tested these bars in a 9×13 glass pyrex and it worked well for me. I am wondering if you didnt allow the bars to cool before cutting into them?
Would you care to pay the original recipe?? I love to bake with almond extract.
You would just add 1 tsp. almond extract to the recipe instead of vanilla 🙂
I made these yesterday. They were delicious! I love the coffee and toffee taste! My family loved them and I would make them again!
My husband loves coffee so I knew these would be perfect for him. The cookie layer is so good and comes together so easily! The condensed milk topping is super quick too but it seemed like there was a lot of butter..? Overall pretty good but I feel like I need to try the recipe again. Mine didn’t turn out exactly like I had hoped
Shoot, I am sorry Becky! A lot of butter in the topping? I just used 2 tbsp. What type of pan did you bake them in?
This can together very quickly and is addictively delicious. I will definitely be making these again
woooo! they look great!! thank you!
I want to let you know how much I love and appreciate the way you write out your recipes. By listing the ingredients with each part it keep us from referring oh really to the recipe list.
that feedback is so helpful, thank you!!