Description

Indulge in the perfect balance of sweet, salty, and rich coffee flavors with these Salty Coffee Toffee Bars. Featuring a buttery cracker base, toasted pecans and walnuts, and a decadent coffee-vanilla toffee syrup, these bars are topped with bittersweet chocolate and butterscotch chips for an irresistible finish. A sprinkle of flaky sea salt enhances every bite, making these bars a must-try for any dessert lover. Perfect for gifting, snacking, or satisfying a sweet and salty craving!

Ingredients

3/4 cup chopped raw pecans
1/2 cup chopped raw walnuts
30 rectangular buttery crackers (such as Club)
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 cup granulated sugar
1/4 teaspoon kosher salt
2 tablespoons instant espresso granules
1/2 teaspoon vanilla extract
1 1/2 cups bittersweet chocolate chips
1 1/2 cups butterscotch chips
Cooking spray
Flaky sea salt

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Instructions

Preheat & Prep – Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray with cooking spray.
Arrange Crackers – Lay the crackers in a single layer in the dish, covering the bottom completely.
Make Toffee Syrup – In a medium saucepan over medium heat, melt butter, sugar, salt, and espresso granules, stirring occasionally. Bring to a boil and cook for 3-4 minutes until thickened. Stir in vanilla extract.
Assemble & Bake – Pour the toffee mixture evenly over the crackers. Sprinkle chopped pecans and walnuts on top. Bake for 10 minutes.
Add Chocolate & Chill – Remove from the oven and immediately sprinkle chocolate and butterscotch chips over the hot toffee. Refrigerate for 1-2 hours to set.
Finish & Serve – Once set, sprinkle with flaky sea salt and cut into squares. Enjoy!

Notes

Swap pecans and walnuts for almonds, hazelnuts, or omit them for a nut-free version.
Try white chocolate chips instead of bittersweet for a sweeter variation.
Graham crackers or pretzels can replace Club crackers for a different texture.
Store in an airtight container in the fridge for up to a week or freeze for longer storage.