Food Recipes Salty Coffee Toffee Bars 3.7 (9) 7 Reviews Pack up this sweet, salty, and caffeinated treat and gift it to everyone this holiday season. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on November 21, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs Servings: 16 Yield: 16 Each layer of this decadent treat delivers a satisfying surprise. Top a buttery cracker base with toasted pecans and walnuts before pouring on a coffee vanilla syrup to make a rich caramel-esque toffee bar. After a short 10-minute bake, chocolate and butterscotch chips melt into a pretty marble pattern that sets up in the refrigerator. A scattering of flaky sea salt is the finishing touch to this sweet-and-salty treat that will be devoured in a snap. Gift these toffee bars in glass jars, clear candy bags, or include them in a cookie box. They're sure to bring joy. 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-in. 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 Directions Preheat oven to 350°F. Spread pecans and walnuts on a large rimmed baking sheet and bake until golden, 7 to 10 minutes. Spread crackers in a single layer in a 13-by-9-inch baking dish lined with parchment paper. Break crackers as needed to cover entire baking dish. Sprinkle nuts over crackers. Place butter, sugar, and salt in a medium saucepan. Cook over medium, stirring constantly, until sugar is dissolved and mixture is bubbly, about 5 minutes. (Reduce heat as needed to prevent sputtering or burning.) Remove from heat; stir in espresso and vanilla. Immediately pour hot butter mixture over nuts and crackers in baking dish. If needed, use a rubber spatula or small offset spatula to spread butter mixture to edges. Bake until butter mixture is bubbling and darker around edges, about 10 minutes. Starting at a short end of baking dish, immediately sprinkle nut mixture with 4 (2-inch) rows of chips, alternating between chocolate and butterscotch. Cover with aluminum foil and let stand until chips are melty and spreadable, 8 to 10 minutes. Use the edge of a small offset spatula coated with cooking spray to swirl melted chips back and forth, making a marbled design. Sprinkle with flaky sea salt. Refrigerate until topping is hardened and set, about 1 hour. Remove from baking dish and slice or break into pieces. Refrigerate in an airtight container for up to 2 days. Rate it Print