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
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.