Step 1

Preheat the oven to 350°Fahrenheit. Grease a 12-x-17 half sheet/jelly roll pan and sprinkle lightly with flour. Set aside.

Step 2

In a saucepan over low heat, combine brown sugar, coffee, cocoa, butter, and vanilla. Stir until fully incorporated (5-7 minutes). Remove from heat and allow to cool.

Step 3

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the warm butter, granulated sugar, brown sugar, eggs, cold coffee, and vanilla. Mix until smooth.

Step 4

Add the saucepan mixture to the bowl mixture and mix until combined.

Step 5

Pour the batter into the prepared pan and smooth into a thin, even layer. Bake for 22-24 minutes or until a toothpick inserted in the center is clean. Let cool in the pan on a wire rack.

Step 6

For the topping, melt the caramels, butter, and milk in a saucepan over low heat, stirring occasionally.

Step 7

Pour the caramel topping over the cooled cake. Top with sea salt, chocolate chips, and toffee bits.

Step 8

Allow topping to set before slicing and serving. Enjoy!