Coffee Toffee Bars
Indulgent coffee-infused toffee bars with a buttery shortbread base and dark chocolate drizzle
Welcome to a coffee lover's dream dessert! These Coffee Toffee Bars combine the rich, aromatic flavors of coffee with the sweet, buttery goodness of toffee and shortbread. Inspired by the classic English toffee, we've given it a caffeinated twist that's sure to please both coffee and dessert enthusiasts.
Our recipe uses a medium-dark roast coffee, finely ground to infuse the toffee layer with a robust coffee flavor. The shortbread base provides a delightful contrast in texture, while the dark chocolate drizzle adds a touch of elegance and intensifies the overall flavor profile. These bars are perfect for afternoon tea, as an after-dinner treat, or whenever you need a sweet pick-me-up.
Why You’ll Love This Recipe
Get ready to fall in love with these Coffee Toffee Bars! Here's why you'll adore this recipe:
- Perfect blend of flavors: The combination of coffee, toffee, and chocolate creates a harmonious and indulgent taste experience.
- Impressive yet easy: Despite their gourmet appearance, these bars are surprisingly simple to make.
- Versatile treat: Ideal for dessert, snacking, or as a thoughtful homemade gift.
- Make-ahead friendly: These bars can be prepared in advance and stored for several days, making them perfect for entertaining.
Coffee Toffee Bars
Indulgent coffee-infused toffee bars with a buttery shortbread base and dark chocolate drizzle
Equipment
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Saucepan
- Candy thermometer
- Double boiler or microwave-safe bowl
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 2 cups (240g) all-purpose flour
- 1 cup (226g) unsalted butter
- 1 cup (200g) brown sugar
- 2 tbsp finely ground medium-dark roast coffee
- 1/4 cup (60ml) water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 oz (113g) dark chocolate, chopped
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
- For the shortbread base, cream together 1 cup butter, granulated sugar, and 1/4 tsp salt until light and fluffy. Gradually mix in the flour until a soft dough forms.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes until lightly golden. Allow to cool completely.
- For the coffee toffee layer, combine 1 cup butter, brown sugar, ground coffee, water, and 1/4 tsp salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 285°F (140°C) on a candy thermometer.
- Remove from heat and stir in vanilla extract. Quickly pour over the cooled shortbread base and spread evenly. Let cool completely at room temperature.
- Melt the dark chocolate in a double boiler or microwave. Drizzle over the cooled toffee layer.
- If desired, sprinkle with flaky sea salt. Allow the chocolate to set completely before cutting into bars.
- Cut into 16 squares and serve. Store in an airtight container at room temperature for up to a week.
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