Serious Eats: Recipes

Mocha Toffee Bars

[Photograph: Romulo Yanes]

These Mocha Toffee Bars made their debut in the December 1987 issue of Gourmet magazine. The recipe, adapted from The Gourmet Cookie Book, is a pretty spectacular example of sweet-meets-salty, a trend that has gained popularity in recent years—it must have seemed pretty outrageous in the late 80s.

The base is a dense, sticky caramel-y coffee cookie topped with a layer of chocolate and a a sprinkling of roasted salted cashews, almost more candy than cookies. The toffee-coffee-chocolate combo brings to mind Ben & Jerry's Coffee Heath Bar Crunch, but with lots of great cookie crunch and a nice hit of saltiness thanks to the cashews. While the recipe calls for semisweet chocolate I think I might sub in bittersweet to play up the salty-sweet factor.

As always with our Cook the Book feature, we have five (5) copies of The Gourmet Cookie Book to give away this week.

Adapted from The Gourmet Cookie Book. Copyright © 2010. Published by Houghton Mifflin Harcourt. Available wherever books are sold. All Rights Reserved.

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