Espresso Caramel Bars

Name: Espresso Caramel Bars
Prep time: 2 h 52 min
Cook time: 2 h 52 min
Total time: 2 h 52 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams 12 whole cinnamon graham crackers, crumbled, or 2 cups cinnamon graham cracker crumbs; 118 milliliters heavy cream; 2 teaspoons instant espresso powder; 355 milliliters light brown sugar; 1 teaspoon smoked sea salt, optional; 340 grams cups semisweet chocolate chips; 59 milliliters sugar; 113 grams stick unsalted butter, at room temperature; 170 grams 1/2 sticks unsalted butter, melted; 1 Tbsp water

Espresso Caramel Bars might be just the beverage you are searching for. One serving contains 875 calories, 5g of protein, and 58g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up instant espresso powder, heavy cream, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 52 minutes.

Instructions

Watch how to make this recipe.

Special equipment: a candy thermometer

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs.

Ingredients you will need

Fine Breadcrumbs

Graham Crackers

Cooking Spray

Sugar

Equipment you will use

Food Processor

Springform Pan

Bowl

Oven

Add the melted butter and blend until the mixture forms into clumps.

Ingredients you will need

Butter

Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Frying Pan

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

Ingredients you will need

Caramel

Butter

Crust

Cream

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.

Ingredients you will need

Chocolate Chips

Chocolate

Cream

Water

Equipment you will use

Bowl

Frying Pan

Whisk in the espresso powder.

Ingredients you will need

Instant Espresso

Equipment you will use

Whisk

Remove the springform pan from the freezer.

Equipment you will use

Springform Pan

Pour the chocolate mixture over the caramel layer and smooth with a spatula.

Ingredients you will need

Chocolate

Caramel

Equipment you will use

Spatula

Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Ingredients you will need

Sea Salt

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom.

Ingredients you will need

Chocolate

Equipment you will use

Knife