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Coffee Toffee Caramel Cookie Bars Recipe

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This recipe for Coffee Toffee Caramel Cookie Bars is from Feeding Roehls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons unsalted butter melted
14 Oreos (or enough to make 1 1/2 cups crumbs)
1 cup coarsely chopped toasted pecans
3/4 cup caramel bits
3/4 cup toffee bits
3/4 cup mini chocolate chips
4 1/2 teaspoons espresso powder
14 ounces sweetened condensed milk
Directions:
Directions:
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray then line with foil or parchment paper, leaving an overhang around the edges. Spray foil lightly with cooking spray and set pan aside.


Process Oreos in the food processor until they form fine crumbs. Pour melted butter into the prepared pan and sprinkle with the cookie crumbs. Pack the crumbs into an even layer in the bottom of the pan. Sprinkle with the pecans, caramel bits, toffee bits, and chocolate chips. Stir the espresso powder into the condensed milk until the powder dissolves, then pour in an even layer over the cookie bars.

Bake until the top is golden and the edges bubble, 25 to 28 minutes. Place pan on a wire rack to cool completely, 1 hour. Once cool, use the foil to remove the cookies from the pan and transfer to a cutting board. Remove foil, slice into bars, then serve and enjoy. (They are very gooey so I recommend refrigerating before slicing and serving.)
Personal Notes:
Personal Notes:
A recipe from my site. Mom and Debbie Cadigan love these.

You can use salted butter in the crust if you prefer.

 

 

 

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