4.61 from 283 reviews

Coffee Cookie Crack Bars

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coffee toffee bars on parchment paper

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!

coffee toffee bars on parchment paper

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!)

cookie bars with sea salt on top

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)

cookie bars ingredients
  • 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!

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.

cookie bars with sea salt on top
  • 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)
freshly baked cookie crack bars

How to make these coffee cookie crack bars:

(For the full recipe, scroll down to the recipe card below)

  1. Cream the softened butter and brown sugar: Cream together using either a stand mixer or a hand mixer.
  2. Blend in the rest of the ingredients: Add in the vanilla extract, instant coffee, baking powder, salt, flour and chocolate chips. Mix until combined.
  3. 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.
  4. Bake this for 20 minutes at 350°F.
  5. 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.
  6. Once the cookie layer has cooked, pour the condensed milk on top. Place back in oven and bake again for 10 minutes.
  7. Remove from oven and sprinkle with sea salt flakes. Let cool for at least 30 minutes – 1 hour (if you can wait!).
  8. Cut into bars and enjoy!
step by step photos of how to make coffee toffee bars

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.

how to cut toffee bars into diamonds
toffee bars with milk chocolate chips

What are your feelings on toffee?

Before You Begin! 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.

4.61 from 283 reviews

Coffee Cookie Crack Bars

Prep: 10 minutes
cooling time: 30 minutes
Cook: 30 minutes
Total: 1 hour 10 minutes
Servings: 24 bars
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

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

Serving: 1bar, Calories: 194kcal (10%)

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.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Laura

Would you care to pay the original recipe?? I love to bake with almond extract.

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Megan joyce

I made these yesterday. They were delicious! I love the coffee and toffee taste! My family loved them and I would make them again!

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Becky Karim

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

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Samantha

This can together very quickly and is addictively delicious. I will definitely be making these again

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Cindy

I am a very seasoned baker and I’ve never made anything like Coffee Cookie Crack Bars before. Loved the intense coffe e flavor. Ten stars. I added the instant coffee and espresso powders in with the butter and sugar so they disolved. Every thing worked for me! Thanks for a great recipe!!!

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S.Tate

I have made these at least 4x and we love them! It’s got all the flavors and textures of perfect cookie, chewy caramely goodness. Thanks!

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Sarah

I wanted to love these… but the bottom half was super greasy –
Not sure what went wrong- I followed the directions exactly-
Also… I LOVE coffee… but the extra espresso was too much in my opinion –
Literally threw out the entire batch 🙁

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Christine

I made these and brought them to my staff at school. They were devoured immediately. I followed the recipe and they came out perfectly. I have made a ton of recipes from this site and they are always a hit!

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Melanie

I was really looking forward to the results of what looked like incredible dessert/ cookie type bars. I followed the recipe to a T but ended up with a dried out crumbly crust and gooey topping from the sweetened condensed mixture, not at all what this picture looks like. I made these to bring to a function but couldn’t even get them out of the pan without them crumbling and breaking apart with goo dripping from them, as they were so stuck to it. Such a disappointment as it looked like a promising recipe. I’m not wanting to try it again with the way ingredients have sky rocketed in prices for fear it’ll flop again.

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Cindy

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?

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