Caramel Crunch Bars With Espresso Cookie Crust

Preheat the oven to 375 degrees F.

In a medium bowl, whisk together flour, espresso, salt and cinnamon.

In a large mixing bowl, add butter and beat until creamy and smooth, about 3 minutes. Add sugars and continue to beat until very light and creamy, about 3 more minutes. Mix in vanilla. Add dry ingredients and mix just until combined, then fold in bittersweet chocolate.

Drop dollops of the dough into a 9x13-inch baking pan coated with nonstick spray. Lay a piece of plastic wrap on top of the dough and use your hands to press it into an even, thin layer. Remove plastic wrap.

Place into the oven and bake until lightly golden, about 20 to 22 minutes. Turn oven off, remove pan and place it on a wire rack. Immediately scatter the milk chocolate over the hot base and place back into the oven just long enough to soften the chocolate, about 2 minutes.

Remove from the oven and use an off-set spatula to spread the chocolate all over the top. Scatter the top with the toffee bits and gently press them down to adhere. Set aside and let stand at room temperature until the chocolate has set, if it is still too soft after a few hours, put it in the refrigerator briefly to firm up the chocolate before cutting into bars.