1 cup butter, softened
1 cup firmly packed dark brown sugar
1/2 teaspoon salt
2 cups flour
1 1/2 tablespoons instant coffee
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 to 1 tablespoon large crystal sea salt
Preheat oven to 350 degrees. Beat together 1 cup butter, brown sugar and salt until light and fluffy. Add flour, 1 cup at a time, stirring between additions. Add coffee; blend well. Pour batter evenly into ungreased 13-by-9-inch baking pan and bake 12-15 minutes, until edges are lightly browned and center is puffy. Meanwhile, stir butter and condensed milk over low heat until butter is melted; stir in vanilla or rum and remove from heat. Sprinkle nuts over baked crust and pour hot milk mixture over nuts. Return to oven and bake 10-15 minutes until top is bubbling. Scatter sea salt crystals over bubbly top; cool slightly and cut into bars.
