Well, it’s officially autumn. The leaves are falling in droves, the air is crisp and cool, and the gourds are out in full swing. The weather today has been cool and cloudy, and all I want to do is curl up with a blanket, a cup of coffee, and a good book. I wasn’t able to get in a lot of reading time today (a.k.a I-have-young-kids-and-they-don’t-sit-for-very-long), but I did make these a-m-a-z-i-n-g bars. My aunts have made them for decades and I finally asked for the recipe. Not sure what took me so long. They have the right amount of coffee flavor to chocolate chip flavor. Just perfect, if you ask me.
When I gave some to my son, he said, “Mommy, I love coffee!” Ah, yeah, let’s wait on the coffee part a little bit longer. I’ve heard it stunts your growth. Or maybe that’s an old wives’ tale, so that kids wouldn’t drink all the adults’ coffee. Not sure.
Anyway, you can make these bars in a jelly roll pan if you want more of a crisper cookie, or you can make them in a 9×13 pan for a thicker bar. It all depends on what you like and how you like to eat them. Dip them in your coffee? Sure! Eat it with milk? Sure! Shove it all in your mouth in one go? Well, that’s my son’s preferred method, but I am not so sure it’s working out for him. Whatever way you choose to make it and eat it, you’re sure to enjoy it. xoxo
Coffee Toffee Bars
1 c unsalted butter
1 c brown sugar, packed
1 t pure vanilla extract
1 ½ t instant coffee
½ t baking powder
¼ t salt
2 ¼ c flour
12 oz chocolate chips
Preheat oven to 350 degrees. Spray a 9×13-inch pan with nonstick spray. Set aside.
Cut the cold butter into cubes and place in a large bowl. Add the brown sugar, and using a pastry cutter (or two knives), cut the butter into the brown sugar until the brown sugar is mixed into the butter. Add the vanilla and instant coffee and blend in using the pastry cutter.
Add the baking powder, salt, and flour. Using the pastry cutter, blend in the butter to the dry mixture. Once the butter resembles coarse crumbs, use a rubber spatula to mix any remaining flour. The mixture will be dry. Fold in the chocolate chips.
Dump the mixture into the pan and then use your hands to spread evenly to the edges. Press gently down on the mixture.
Place in the oven and bake for 25-30 minutes, or until edges are a golden brown. Place on a wire rack to cool completely before cutting into bars.
Note: If you want a crispier bar, use a jelly roll pan, 15x10x1 and bake for 20-25 minutes.