Karen’s Coffee Toffee Bars

Dang. I forgot how DELISH these are. I got the recipe from a friend years ago and just unearthed it.

Grease a 12 1/2 by 17 1/2 jelly roll pan (the kind with sides.) preheat oven to 350 degrees.

In a large stand mixer, combine:

• 1 cup butter, room temperature
• 1 cup dark brown sugar
• 2 tsp vanilla extract
• 2 tsp Kahlua
• 1 tablespoon instant coffee (I use instant espresso.)

Add in gradually, in order:

• 2 cups flour
• 1 cup chopped pecans
• 1 cup chocolate chips

Blend until smooth. Spread dough down the center of the pan. Dough is relatively stiff. Begin flattening the dough with fingers until it reaches the sides of the pan. The dough will spread as it cooks because there is no leavening in it. (So don’t obsess about getting it perfectly even. Just get it started!)

Bake between 15-20 minutes. The cookies will turn a light golden brown. Remove and allow to cool slightly. Cut into desired size squares. Leave in pan until cooled completely. Cookies are crisp and very crumbly. Store in airtight container.

The crumbs are amazing on ice cream. If it seems too rich, remember it doesn’t have eggs in it so it’s a cholesterol free food. Haha. (Yeah. We won’t talk about the butter.)

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About Deb

Wife, mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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