Salty Coffee Toffee Bars

Pack up this sweet, salty, and caffeinated treat and gift it to everyone this holiday season.

Salty Coffee Toffee Bars
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

  1. Preheat oven to 350°F. Spread pecans and walnuts on a large rimmed baking sheet and bake until golden, 7 to 10 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. Bake until butter mixture is bubbling and darker around edges, about 10 minutes.

  6. 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.

  7. 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.

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