Coffee Cookie Crack Bars

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So here’s the story about these coffee toffee bars…
Table of contents
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!
What ingredients do I need to make these toffee bars?

- 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.
- 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)

- 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 about 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.


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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
- 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 oven to 350° F. 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 flour, chocolate chips, Instant coffee, baking powder, salt, vanilla extract (and optional espresso powder if you have it!) Mix until combined on medium speed.
- 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 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, ~10 minutes. (Keep on low so it doesn't burn the bottom). Remove from heat and stir in the vanilla extract.
- 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 about 30 minutes – 1 hour (if you can wait!). 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.
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.
These look delicious and I do plan to make them. I would like to know what the original recipe is because I LOVE almonds and all things almond flavored. Would it be possible to see the original recipe also?
Hi! Thanks so much! It had 1 tsp. Almond extract added in and 1/2 cup nuts stirred into the dough 🙂
Would these be safe to ship?
I have not tried, so I cannot advise. So sorry!
These look delicious. I wondering if I can use a 9X9 to make them thicker?
Thank you so much Liz! I haven’t tested a 9×9 pan out personally so I can’t advise but I *think* it could work! Please me us know how it turns out if you try! xo
Hi! These look great and wanted to whip them up quickly this morning but only have espresso powder, no instant coffee…can I sub? Thank you!
yes that will be fine!! 🙂
I just made these tonight and they are AMAZING!!
Aw I am sooo glad thank you so much!! xo – Tawnie
Just made these! I’m an avid sweetened-condensed milk obsessed baker and my mouth was watering when I read the recipe. I followed the recipe exactly but found the final product to have a slightly burnt flavor and drier, crumbly texture despite following baking times exactly. If I was to make it again I might decrease the baking time a bit and add an egg yolk or whole egg to avoid that and moisten these bars and achieve a chewier texture!
I’ll have to try that out some time! Thank you for trying my recipe! – Tawnie
I was expecting something else. The instructions say to add everything to the creamed butter and sugar. For some reason the coffee and espresso did not dissolve, I followed the instructions to a T. My end product isn’t the same color as yours. The dough is lighter with brown coffee spots in it and the butter overwhelmed the taste. Butter is yummy and all but I don’t taste coffee at all. So it makes me wonder why this is rated so highly and what I did wrong. Not that butter and sweetened condensed milk flavor isn’t tasty but its not coffee crack tasty.
Hi Sara! I’m so sorry you had issues with this one. Was your butter softened? The dough when you add everything in is kind of dry and crumbly. I’m sorry it wasn’t what you imagined. 🙁
Whats the white stuff in your finished pic? Salt?
ah yes, flaky sea salt! I love using Maldon.
These sound amazing. I’m going to make them for a gift. Do I need to use parchment paper at the bottom of the baking dish or cookie sheet?
Hi Nancy! That sounds great. Yes. Line two baking sheets with parchment paper or silicone baking mats 🙂 Enjoy!
Made them for my son and his roommates at college. They loved them . So did the parents. They got even better after a few days