↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
3/4 cup brown sugar, packed
2 tsp plus 1 tbsp instant•espresso coffee powder (divided use, see notes)
1 1/4 cups plus 2 tbsp flour (divided use)
1/2 cup raw ground almonds (unsalted)
1 1/4 cups toffee bits (divided use, see notes)
2 tsp hot water
1 cup sugar
3/4 cup sweetened condensed milk
3 eggs
1/2 tsp baking powder
1/2 cup finely chopped raw almonds (unsalted)
Preheat oven to 325. Lightly grease a 9x13-inch cake pan.
For crust: In a bowl, using an electric mixer on medium speed, beat butter, brown sugar and 2 tsp espresso powder until light and creamy. Add 1 1/4 cups flour and ground almonds and mix on low speed until thoroughly blended. Press into prepared pan. Sprinkle 3/4 cup toffee bits evenly over crust, press in lightly. Bake 12 to 15 minutes or until lightly browned. Remove pan from oven.
Dissolve remaining 1 tbsp espresso powder in hot water. In a large bowl, whisk sugar, dissolved espresso powder, sweetened condensed milk and eggs until smooth. Add remaining 2 tbsp flour and baking powder and mix well. Pour evenly over baked crust. Return to oven and bake 20 minutes.
Remove pan from oven and sprinkle remaining 1/2 cup toffee bits and chopped almonds evenly over top and bake for another 5 to 10 minutes until topping is golden. If topping is still not golden, turn off oven, set broiler on low, and return pan to oven on lowest rack for up to 4 minutes. Check topping once per minute to make sure it doesn't burn. Remove from oven. Let cool completely in pan on cooling rack. Cut into bars. Makes 32 bars.
Note: If you can not find it, use regular instant coffee but double the amount called for.
view more member recipes
CARAMEL TOFFEE LATTE BARS
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
3/4 cup brown sugar, packed
2 tsp plus 1 tbsp instant•espresso coffee powder (divided use, see notes)
1 1/4 cups plus 2 tbsp flour (divided use)
1/2 cup raw ground almonds (unsalted)
1 1/4 cups toffee bits (divided use, see notes)
2 tsp hot water
1 cup sugar
3/4 cup sweetened condensed milk
3 eggs
1/2 tsp baking powder
1/2 cup finely chopped raw almonds (unsalted)
Preheat oven to 325. Lightly grease a 9x13-inch cake pan.
For crust: In a bowl, using an electric mixer on medium speed, beat butter, brown sugar and 2 tsp espresso powder until light and creamy. Add 1 1/4 cups flour and ground almonds and mix on low speed until thoroughly blended. Press into prepared pan. Sprinkle 3/4 cup toffee bits evenly over crust, press in lightly. Bake 12 to 15 minutes or until lightly browned. Remove pan from oven.
Dissolve remaining 1 tbsp espresso powder in hot water. In a large bowl, whisk sugar, dissolved espresso powder, sweetened condensed milk and eggs until smooth. Add remaining 2 tbsp flour and baking powder and mix well. Pour evenly over baked crust. Return to oven and bake 20 minutes.
Remove pan from oven and sprinkle remaining 1/2 cup toffee bits and chopped almonds evenly over top and bake for another 5 to 10 minutes until topping is golden. If topping is still not golden, turn off oven, set broiler on low, and return pan to oven on lowest rack for up to 4 minutes. Check topping once per minute to make sure it doesn't burn. Remove from oven. Let cool completely in pan on cooling rack. Cut into bars. Makes 32 bars.
Note: If you can not find it, use regular instant coffee but double the amount called for.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Toffee Caramel Bars
by sgre52160
1 pkg yellow cake mix 1/3 cup oil 2 eggs 2 cups semi-sweet chocolate chips 1 cup white vanilla chips 3 (1.4 oz) Heath bars, cut into pieces 1/2 cup butter 32 vanilla caramels, unwrapped 1 can
by sgre52160
1 pkg yellow cake mix 1/3 cup oil 2 eggs 2 cups semi-sweet chocolate chips 1 cup white vanilla chips 3 (1.4 oz) Heath bars, cut into pieces 1/2 cup butter 32 vanilla caramels, unwrapped 1 can
Chocolate Toffee Caramel Bars
by sgre52160
1 pkg butter recipe cake mix 1/3 cup oil 2 eggs 1 cup semi-sweet chocolate chips 1 cup vanilla milk chips 3 chocolate-covered toffee candy bars, cut into chunks 1/2 cup butter 32 vanilla car
by sgre52160
1 pkg butter recipe cake mix 1/3 cup oil 2 eggs 1 cup semi-sweet chocolate chips 1 cup vanilla milk chips 3 chocolate-covered toffee candy bars, cut into chunks 1/2 cup butter 32 vanilla car
Caramel Latte Crunch Cups
by sgre52160
1/2 cup confectioners sugar 1 (8 oz) pkg cream cheese, softened 1 tbsp strong brewed coffee, cooled 1/2 tsp vanilla 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits) 3 to 4 tbsp
by sgre52160
1/2 cup confectioners sugar 1 (8 oz) pkg cream cheese, softened 1 tbsp strong brewed coffee, cooled 1/2 tsp vanilla 1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits) 3 to 4 tbsp
Caramel Toffee Cheesecake
by sgre52160
Serves 12-16 Crust: 1 1/4 cup graham cracker crumbs 3 tablespoons brown sugar 1/4 cup unsalted butter, melted 1/4 cup butterscotch chips Cake: 2 1/2 pounds cream
by sgre52160
Serves 12-16 Crust: 1 1/4 cup graham cracker crumbs 3 tablespoons brown sugar 1/4 cup unsalted butter, melted 1/4 cup butterscotch chips Cake: 2 1/2 pounds cream
Caramel Toffee Ice Cream Pie
by sgre52160
1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers) 2 tablespoons sugar 1 egg white, beaten 2 tablespoons butter, melted 4 cups fat-free vanilla frozen yogurt, softened, divided 2
by sgre52160
1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers) 2 tablespoons sugar 1 egg white, beaten 2 tablespoons butter, melted 4 cups fat-free vanilla frozen yogurt, softened, divided 2
view more member recipes
related CDKitchen recipes
Better Than Sex Cake
Gingersnap Latte
English Cream Toffee
Chewy Caramel Bars
Salted Chocolate Caramel Crunch Bars
Chocolate Toffee Trifle
Creamy Caramel And Toffee Apple Dip
Caramel Pie
Toffee Bar Crunch Pie
Chocolate Toffee Caramel Bars