These scrumptious bars make delightful holiday gifts from your kitchen!
INGREDIENTS:
First layer:
1 cup butter, softened
1 cup dark brown sugar, firmly packed
½ teaspoon salt
2 cups all-purpose flour
1 1/2 tablespoons instant coffee crystals
Second layer:
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2 teaspoons pure vanilla extract or dark rum
1 1/2 cups whole pecans
1/2 tablespoon Maldon large flake sea salt
METHOD:
Preheat oven to 350°F.
In a mixing bowl, beat together butter, brown sugar, and salt until light and fluffy. Add instant coffee crystals. Add flour, 1 cup at a time, stirring between additions. Pat dough evenly into an ungreased 9 x 13 x 2-inch baking pan. Bake until the edges are lightly browned and the center is puffy for about 15 minutes.
While the first layer is baking, combine condensed milk and 2 tablespoons butter in a heavy saucepan and cook over low heat until the butter melts and the mixture thickens and becomes smooth. Stir in vanilla or rum, remove from heat and let sit until the bottom layer is done baking.
Sprinkle pecans over the baked bottom layer and pour the hot condensed milk mixture evenly over the nuts using a spatula to spread.
Return to the oven and bake until the top is golden and bubbling for about 10 to 12 minutes. Immediately sprinkle with Maldon sea salt over the bubbling toffee top. Cool slightly in the pan and cut into bars. Place in an airtight container — these will keep for about one week.
