Is there anything that I love more than toffee? Well, maybe toffee espresso cookie bars. Oh, now caramel goodies and lemon treats could also give those a run for their money. But I am sure you will LOVE these tasty and easy to bake cookie bars.
Table of Contents
Bake Up Some Toffee Espresso Cookie Bars
Cookie bars are the perfect combination of a bite-sized treat and a cookie. Cookies are in fact one of my favourite little snacks in the world. I existed on those and Rice Krispie treats for much of first year university. I didn’t learn to eat healthier until later in my life. Having kids who watch my every move made me remodel my eating habits.
Baking Has Been Important This Year
Even so, during the pandemic the kids and I have been baking top a storm. It is our thing, our happy place. That’s why these toffee espresso cookie bars are here to share with you.
You already know all about my bread maker recipes and the amount of fun that we have had with that small appliance. That was how we spent the first six months of this year. Baking bread and jam and dough in the bread machine, which has earned its place on my kitchen counter.
But, now we are moving on to the seasonal Christmas and holiday recipes, such as toffee espresso cookies bars which are perfect to exchange or to save for your own family.
Here’s a Thought
We all know this season is going to be a very different holiday. If we can’t have family over and we need to remain cautious about travel even locally due to pandemic numbers, then maybe as long as you are well, why not create a baked goods exchange that’s like a curbside pickup kind of deal in your inner circle.
These delicious cookie bars would be perfect for that. You don’t need a lot of extra dishes or appliances. This is a simple recipe.
I highly recommend this Rachel Ray baking pan though for these. Love the lid too. So convenient.
Toffee Espresso Cookie Bars
- disposable piping bag
- 9 X 13 non stick baking pan
- ½ cup unsalted sweet cream butter softened
- ½ cup light brown sugar packed
- 1/4 cup white sugar
- ½ tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp kosher salt
- 1 ½ cups flour
- 1 cup espresso chips
- 1 cup semisweet chocolate chips
- 1 ½ cups toffee – Bits of Brickle baking bits
- ½ cup semisweet chocolate chips
- ¼ cup heavy whipping cream
- 1 bag disposable piping bag
- Preheat the oven and line a 9×13 baking dish with parchment paper.
- Using a standing mixer, cream together the butter, brown sugar, sugar, egg and vanilla until combined.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt until combined.
- Gradually whisk in the dry ingredients into the wet until combined.
- Fold in ¾ C espresso chips.
- Fold in ¾ C semi sweet chocolate chips.
- Then fold in ¾ C toffee baking bites.
- Press the dough into the baking dish.
- Sprinkle the remaining espresso chips, semi sweet chocolate chips and toffee bits on top.
- Bake in the oven for 20-25 minutes or until lightly brown.
- Remove and allow to cool completely before cutting into bars.
- Using a small pot, bring the heavy whipping cream to a simmer.
- Pour over the chocolate chips in a bowl.
- Allow to sit for a few minutes before whisking until smooth.
- Scoop into the piping bag.
- Cut the tip and drizzle over the bars.
- Allow to harden for 30 minutes before enjoying!
What is Your Favourite Holiday Recipe?
What is your favourite thing to bake during the holidays? I have a few items that we often make but this year I think we will change it up. I really want to bake some haystacks and some Nanaimo bars.
Of course, the kids will make brownies. They haven’t stopped making fudge covered brownies this year.