Sea Salted Coffee Toffee Bars

From Scarborough Fair Bed and Breakfast

One of our most requested cookie recipes, these wonderful bars are easy to make but taste like a confectioner has spent hours creating these gems. The rich earthy sweetness is only pronounced by the slight crunch and salinty of the sea salt.

First Layer:
3/4 cup butter, softened
1 cup light brown sugar
1/2 teaspoon salt
2 cups all purpose flour
2 tablespoons instant coffee crystals

Second Layer:
14 oz sweetened condensed milk
2 tablespoons butter
2 teaspoons pure vanilla extract
1 1/2 cups whole pecans
1 tablespoons large crystal sea salt, kosher salt, or fleur de sel

Preheat oven to 350°F.

In a mixing bowl, beat together butter, brown sugar and salt until light and fluffy. Add flour, 1 cup at a time, stirring between additions. Add instant coffee crystals and blend well.

Pat batter into ungreased 9x13x2” baking pan in an even layer.

Bake until edges are lightly browned and center is puffy (12-15 min).

Meanwhile, melt 2 tablespoons of butter, then add condensed milk and stir well. Stir in vanilla. Set aside.

When first layer is ready, sprinkle nuts over baked bottom, turning pecans as necessary so all face up, and are evenly spaced. Pour warm condensed milk over the pecans, and return pan to oven. Reduce heat to 325°and bake for about 25-30 minutes, or until top is golden and bubbly.

Sprinkle with salt, and cool slightly in pan before cutting into bars.