Sea Salted Coffee Toffee Bars Recipes

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COFFEE TOFFEE BARS



Coffee Toffee Bars image

Make and share this Coffee Toffee Bars recipe from Food.com.

Provided by Redsie

Categories     Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup soft butter or 1 cup margarine
1 cup brown sugar
1 teaspoon almond extract
1 tablespoon instant coffee (Up To 2 Tablespoons For More Flavor)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups flour (approximately)
1 cup chocolate chips (Up To 2 Cups!)

Steps:

  • Cream together the butter and brown sugar.
  • Blend in the almond extract, instant coffee, baking powder and salt.
  • Add enough flour to make a stiff dough.
  • Press into a well-greased 9×13 pan (or a jellyroll pan if you're doubling it) and sprinkle chocolate chips on top.
  • Bake at 350 F for 20 to 25 minutes.

SALTED TOFFEE BARS



Salted Toffee Bars image

Chocolate, caramel and sea salt come together on a sugar cookie crust to create a decadent toffee bar experience. This one is a keeper!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 32

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 cup toffee bits
1 bag (11 oz) caramels, unwrapped
1/3 cup heavy whipping cream
2 cups semisweet or milk chocolate chips
3/4 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.
  • In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.

Nutrition Facts : Fat 2, ServingSize 1 Bar, TransFat 0 g

CINNAMON COFFEE BARS BETTY CROCKER 1957, OLDIE BUT GOODIE!



Cinnamon Coffee Bars Betty Crocker 1957, Oldie but Goodie! image

I just love these timeless coffee bars, way before Starbuck's and designer coffee became all the rage! Back when our families had peculators!

Provided by kiwidutch

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15

1/4 cup shortening or 1/4 cup softened butter
1 cup brown sugar
1 egg
1/2 cup hot coffee
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/4 cup chopped walnuts
1 cup sifted confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon water

Steps:

  • Pre-heat oven to 350 degrees.
  • Cream together shortening or butter, brown sugar and egg, then stir in coffee.
  • Stir in flour, baking powder, baking soda, salt and cinnamon.
  • Blend in raisins and walnuts.
  • Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.
  • Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.

BLUM'S COFFEE-TOFFEE PIE



Blum's Coffee-Toffee Pie image

Make and share this Blum's Coffee-Toffee Pie recipe from Food.com.

Provided by mydesigirl

Categories     Pie

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 13

4 ounces packaged pie crust mix
1/4 cup light brown sugar, firmly packed
3/4 cup finely chopped walnuts
1 unsweetened chocolate square, grated
1 teaspoon vanilla
1/2 cup butter, softened
3/4 cup sugar
1 unsweetened chocolate square, melted and cooled
2 teaspoons instant coffee
2 eggs
2 cups heavy whipping cream
2 tablespoons instant coffee
1/2 cup powdered sugar

Steps:

  • For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
  • Press mixture firmly into bottom and up the sides of pie plate.
  • Bake at 375 degrees for 15 minutes.
  • Cool the pastry shell in the pie plate on a wire rack.
  • For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
  • Gradually add sugar,beating until light.
  • Blend in cool,melted chocolate and 2 teaspoons instant coffee.
  • Add 1 egg and beat 5 minutes.
  • Add egg number 2 and beat 5 more minutes.
  • Turn filling into cooled pastry shell.
  • Refrigerate pie,covered,overnight.
  • Next day make topping.
  • In a large bowl,combine cream with instant coffee and powdered sugar.
  • Refrigerate mixture,covered,for one hour.
  • Beat cream mixture until stiff.
  • Decorate pie with topping.
  • If you feel like being really fancy add chocolate curls as a garnish.
  • Refrigerate for 2 hours berfore serving.

Nutrition Facts : Calories 640.9, Fat 50.2, SaturatedFat 25.5, Cholesterol 164.9, Sodium 234.8, Carbohydrate 46.6, Fiber 1.9, Sugar 33.3, Protein 6.7

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