Espresso Caramel Bars

Name: Espresso Caramel Bars
Ingredients: Vegetable cooking spray; 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs; 1/4 cup sugar; 1 1/2 sticks (6 ounces) unsalted butter, melted; 1/2 cup heavy cream; 1 stick (4 ounces) unsalted butter, at room temperature; 1 1/2 cups light brown sugar; 1 tablespoon water; 2 cups (12 ounces) semisweet chocolate chips; 1/2 cup heavy cream; 1 3/4 teaspoons instant espresso powder; 1 teaspoon smoked sea salt, optional

12 ingredients

29 steps

Ingredients

Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional

Directions

1

Special equipment: a candy thermometer
2

For the crust:
3

Position an oven rack in the middle of the oven.
4

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper.
5

Spray the paper and the sides of the pan with cooking spray.
6

In the bowl of a food processor, combine the graham crackers and sugar.
7

Process until the mixture resembles fine bread crumbs.
8

Add the melted butter and blend until the mixture forms into clumps.
9

Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
10

Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden.
11

Cool for 15 minutes.
12

For the caramel:
13

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water.
14

Stir over medium heat until the mixture is smooth.
15

Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
16

Carefully pour the caramel over the warm crust.
17

Cool for 20 minutes.
18

Freeze until firm, about 10 minutes.
19

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water.
20

Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.
21

Whisk in the espresso powder.
22

Remove the springform pan from the freezer.
23

Pour the chocolate mixture over the caramel layer and smooth with a spatula.
24

Sprinkle the top with smoked sea salt, if using.
25

Refrigerate for at least 1 hour until firm.
26

Allow the layers to come to room temperature, about 30 minutes.
27

Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer.
28

Release the side of the pan and remove the paper from the bottom.
29

Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.