Coffee Toffee Chocolate Cookie Bars Recipe

If you love coffee-flavored sweets, this coffee toffee chocolate cookie bars recipe is the perfect combination of bold coffee essence, buttery toffee, and rich chocolate. You end up with soft, chewy squares that balance sweetness and subtle bitterness in every bite. You also won’t need a candy thermometer, so this recipe remains refreshingly uncomplicated. Whether you’re new to coffee dessert recipes or a long-time fan of mocha-inspired treats, these bars will satisfy your cravings without a fuss.

Ingredients

Below is a simple list of ingredients you’ll need. Feel free to adapt for dietary preferences—some recipes even omit the eggs or nuts to accommodate allergies.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 2 tablespoons finely ground coffee (medium roast recommended)
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs (or preferred egg substitute)
• 1 teaspoon pure vanilla extract
• ¾ cup toffee pieces (homemade or store-bought)
• ¾ cup chocolate chips or chopped chocolate

Optional:

• 1 teaspoon espresso powder for a stronger coffee flavor

Directions

1. Preheat your oven to 350°F. Lightly grease an 8×8-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cornstarch, ground coffee, and salt. Set aside.
3. In a separate mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until the sugars dissolve and the mixture is smooth.
4. Add the eggs (or egg substitute) and vanilla extract to the butter-sugar mixture. Stir until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients. If you’re aiming for a bolder flavor, add espresso powder at this point.
6. Fold in the toffee pieces and chocolate chips. The dough will be soft and slightly thick.
7. Transfer the dough to your prepared baking pan, smoothing it evenly.
8. Bake for 35 to 45 minutes, or until the edges turn golden brown and the center is mostly set. A toothpick inserted near the middle should come out with a few moist crumbs.
9. Remove from the oven and let the cookie bars cool completely in the pan before slicing. This helps them set and ensures a neat cut.

Tips & Variations

• Adjust the coffee intensity: For a lighter coffee note, reduce the ground coffee to 1 tablespoon. Need a stronger kick? Add up to 2 teaspoons of espresso powder.
• Experiment with chocolate: Swap out the standard chocolate chips for dark chocolate chunks or white chocolate if you prefer.
• Nut-free option: Use store-bought toffee labeled “nut-free” if you have allergies. Otherwise, you can make your own toffee and skip the almonds found in classic recipes.
• Change the pan size: You could use a 9×9-inch pan to create thinner bars and reduce the baking time slightly. Check for doneness starting at 25 minutes.

Nutrition Facts

Final Thoughts

These coffee toffee chocolate cookie bars hit all the right notes when you want something sweet and caffeinated. The straightforward recipe means you’ll spend less time fussing in the kitchen and more time enjoying warm, homemade bars. Plus, you can easily adjust the add-ins and coffee strength to match your taste and dietary needs.

Frequently Asked Questions (FAQs)

1. Can I skip the coffee entirely?
   Absolutely. If you have guests who don’t enjoy coffee or you just can’t get your hands on ground coffee, leave it out. You’ll still have delicious toffee chocolate bars, but with a milder flavor profile.
2. Do I really need espresso powder?
   It’s optional. Espresso powder boosts the coffee taste without adding extra liquid. Add it if you want a more pronounced mocha flavor, but the bars taste great even without it.
3. Is it necessary to cool the bars fully before slicing?
   Yes. Cooling helps them firm up, so you’ll get clean slices and a consistent texture.
4. How do I store these bars?
   Store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just thaw them overnight in the fridge when you’re ready to indulge.
5. Can I double the recipe?
   Definitely. For a crowd, consider using a larger pan (9×13-inch) and doubling all ingredients. Keep an eye on the baking time—it may need a bit longer to bake through fully.

Coffee Toffee Chocolate Cookie Bars Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

16

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

285

kcal

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon cornstarch

• 2 tablespoons finely ground coffee (medium roast recommended)

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs (or preferred egg substitute)

• 1 teaspoon pure vanilla extract

• 3/4 cup toffee pieces (homemade or store-bought)

• 3/4 cup chocolate chips or chopped chocolate

• 
  Optional:

• 1 teaspoon espresso powder for a stronger coffee flavor

Directions

• Preheat your oven to 350°F. Lightly grease an 8×8-inch baking pan or line it with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cornstarch, ground coffee, and salt. Set aside.
• In a separate mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until the sugars dissolve and the mixture is smooth.
• Add the eggs (or egg substitute) and vanilla extract to the butter-sugar mixture. Stir until fully incorporated.
• Gradually mix the dry ingredients into the wet ingredients. If you’re aiming for a bolder flavor, add espresso powder at this point.
• Fold in the toffee pieces and chocolate chips. The dough will be soft and slightly thick.
• Transfer the dough to your prepared baking pan, smoothing it evenly.
• Bake for 35 to 45 minutes, or until the edges turn golden brown and the center is mostly set. A toothpick inserted near the middle should come out with a few moist crumbs.
• Remove from the oven and let the cookie bars cool completely in the pan before slicing. This helps them set and ensures a neat cut.

Notes

• Adjust the coffee intensity: For a lighter coffee note, reduce the ground coffee to 1 tablespoon. Need a stronger kick? Add up to 2 teaspoons of espresso powder.
  Experiment with chocolate: Swap out the standard chocolate chips for dark chocolate chunks or white chocolate if you prefer.
  Nut-free option: Use store-bought toffee labeled “nut-free” if you have allergies. Otherwise, you can make your own toffee and skip the almonds found in classic recipes.
  Change the pan size: You could use a 9×9-inch pan to create thinner bars and reduce the baking time slightly. Check for doneness starting at 25 minutes.