Coffee Toffee Walnut Bars
A mixture of buttery toffee, crunchy walnuts, and a hint of coffee. These enticing bars are dairy and egg free, easy to make, and incredibly tasty.
Ingredients
- 2 cups+ 6 tbps / 285grams all purpose flour
- 1 stick / 8 tbsp / 113 grams plant based butter with salt - melted
- 6 tbsp / 90 grams plant based yogurt ( room temperature)
- 1¼ cup / 250 grams cane sugar
- 1 tsp baking powder
- 1 tbsp + 1 tsp espresso powder
- 1 tbsp + 1 tsp coffee - I used cold brew
- 1 tbsp + 1 tsp vanilla extract
- 1 cup + extra -walnuts - roughly chopped - reserve extra for the top of the bars
- 1 cup + extra -toffee - store bought or homemade - reserve extra for the top of the bars **see note below about how I added coffee flavor to my toffee recipe**
Instructions
- Pre heat oven to 350℉ and prepare an 8x8 pan by lining it with parchment paper.
- In a small bowl add the flour and baking powder, whisk to combine and set aside.
- In a small bowl add the espresso power, coffee and vanilla extract, stir to combine and set aside.
- In a large bowl add the sugar, melted butter, yogurt and coffee mixture and stir until well combined. Add the flour mixture and stir until almost combined, add the walnuts and toffee ( remember to reserve a small amount for the top) and stir until combined and no more flour can be seen.
- Spoon the batter into the prepared pan and spread it out evenly, sprinkle the reserved walnuts and toffee on the top and place in the oven for 28 minutes. Once out of the oven, let cool in the pan for 15 to 20 minutes and then transfer to a cooling rack until completely cool. The bars will stay fresh in an airtight container for 3 to 5 days.
Notes
** Follow the toffee recipe on the blog , when it comes time to take the toffee off of the heat and add the vanilla extract, you are going to instead add a combination of 1 tsp espresso powder, 1/2 tsp coffee (I used cold brew) and 1/2 tsp of vanilla extract. Continue following the rest of the recipe.**