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Preheat oven to 350°F. Lightly grease a large baking sheet. Melt butter and chocolate chips in a large saucepan over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in granulated sugar, brown sugar, eggs and vanilla.
Combine flour, cocoa, baking powder and salt in a medium bowl. Stir into coffee mixture. Stir in toffee pieces. Drop dough by rounded tablespoons 2 inches apart onto the prepared pan.
Bake for 10 minutes. Let cool 1 minute on pan; transfer to wire racks and cool completely. If desired, drizzle with melted milk chocolate; let stand until chocolate is set.
To store, place layers separated by wax paper in an airtight container; cover. Store at room temperature up to 1 week or freeze undrizzled truffles up to 3 months. Thaw, then, if desired, drizzle with melted milk chocolate.