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Coffee Toffee Chocolate Cookie Bars
Elizabeth Swoish
These delicious cookie bars are filled with coffee, toffee, and chocolate flavors. You are going to love how buttery, chewy, and soft these are.
5
from
7
votes
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Homemade Toffee
20
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Dessert
Cuisine
American
Servings
9
cookie bars
Calories
391
kcal
Equipment
8x8 inch baking pan
Ingredients
US Customary
Metric
1x
2x
3x
2 ¼
cup
all purpose flour
1
teaspoon
baking soda
1
tablespoon
corn starch
2
tablespoons
coffee
ground extra fine (I used Town Coffee Company's Buena Tierra)
1
teaspoon
salt
3/4
cup
unsalted butter
slightly melted
1
cup
brown sugar
2/3
cup
granulated sugar
2
eggs
room temperature
1
tablespoon
vanilla extract
2/3
cup
toffee pieces
1
bar
milk chocolate
rough chopped
Homemade Toffee *optional, can use store-bought
½
cup
unsalted butter
1/2
cup
granulated sugar
Instructions
Preheat oven to
350
°F
and center your oven rack.
Prepare your 8x8 baking dish with parchment paper and then lightly spray with non-stick cooking spray.
Melt butter in the microwave for 30 seconds and stir. You want it to be slightly melted but not completely.
In a small bowl whisk together the flour, baking soda, corn starch, finely ground coffee beans, and salt. Set aside.
In a medium sized bowl add the partially melted butter, brown sugar, and granular sugar. Mix together until smooth.
Add the eggs and vanilla. Mix again until smooth.
Dump the dry mixture into the wet mixture. Fold until almost fully incorporated.
Add the toffee pieces and chopped milk chocolate (reserve 1/4 for the top). Fold until completely incorporated.
Transfer your cookie dough to your prepared baking dish and spread it evenly with a spatula. Top with the reserved toffee pieces and milk chocolate.
Bake for 35-45 minutes until the cookie bars are done. The edges will be golden brown and the center will not jiggle and be set.
Let the bars cool in the pan for an hour or so before cutting.
Homemade Toffee *optional, can use store-bought
Line a cookie sheet with parchment paper.
Add the butter and sugar to a saucepan. Bring to a boil over medium heat while continuously stirring.
Once the mixture is boiling add your candy thermometer and allow it to come to
300
°F
Carefully pour the toffee on your prepared cookie sheet and let cool to room temperature.
Once cooled, break apart and use in your cookie bars.
Video
Notes
Storing Information:
Covered at room temperature for up to 7 days.
Covered in the refrigerator for up to two weeks.
Freeze for up to three months.
FOR LEFTOVER TOFFEE: In an airtight container in the refrigerator for up to a week.
This recipe can be doubled and baked in a 9x13 baking pan for 45-55 minutes.
Nutrition
Calories:
391
kcal
Keyword
CHOCOLATE CHIP COOKIE BARS, COFFEE COOKIE BARS, COOKIE BARS, TOFFEE COOKIE BARS
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