Browse by
Browse by
Browse by
Browse by
Salted Caramel Chocolate Coffee Bars
Tested by Dixie Crystals
Member Submitted Recipe
Salted Caramel Chocolate Coffee Bars
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Need a sweet and salty fix? This salted caramel chocolate coffee bar recipe will do the trick.

Prep time
Bake/Cook time
6 - 8 servings
Sign in to post a comment

Salted Caramel Chocolate Coffee Bars
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
6 - 8 servings


  • 2 cups all-purpose flour*
  • 1 3/4 cups packed Dixie Crystals Dark Brown Sugar
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 tablespoon instant espresso powder
  • 3 tablespoons heavy cream
  • 1 cup rough chopped toasted pecans
  • 1 cup semi-sweet chocolate chips
  • 1/2 teaspoon medium coarse sea salt

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Place flour, 1 cup brown sugar, 3/4 cup butter and espresso powder in food processor, pulse until coarse crumbs form.
  3. Press mixture into a 13 x 9 x 2 inch metal baking pan. Bake in center of oven until light golden about 15 minutes. Maintain oven temperature.
  4. Meanwhile make a caramel sauce by bringing remaining brown sugar, remaining butter and cream to a boil in a small saucepan over high heat stirring until sugar dissolves. Boil 1 minute more without stirring then remove from heat.
  5. Sprinkle pecans over crust then pour caramel sauce over next. Return baking pan to oven and bake for 20 minutes. Remove pan from oven, sprinkle chocolate chips over top. Let stand for 5 minutes so chocolate melts. Using an offset spatula spread chocolate evenly over top and then sprinkle salt over top. Place bars in refrigerator to chill about 20 minutes. Cut into 1 1/2 inch bars.


Tested by Gerry Speirs @Foodness Gracious.

Shout Out To Our Baking Friends
    ::    Ashley M    ::    sam    ::    Kadijah B    ::    Claudine    ::    Amber    ::    ccony    ::    cmross    ::    Penny    ::    linda    ::    a    ::    RW    ::    Emily Robinson    ::    mel    ::    Johnetta Proctor    ::    rt95    ::    Kris B    ::    tami mosier    ::    molliehayes    ::    tiffanymiller    ::    Brandi M Camp
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2018 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.