2cupsgraham cracker crumbsabout 12 rectangles - (I used 250 gms Digestive cookies)
50gms– ¼ cup sugar
170gms– 1 ½ sticks6 oz. butter, melted
Caramel Layer
120ml– ½ cup heavy cream
115gms– 1 stick4 oz. unsalted butter, at room temperature
300gms– 1 ½ cups brown sugar
1tbspwater
Espresso Chocolate Ganache Layer
340gms– 2 cups12 oz. semisweet chocolate, chopped (I used 72% cocoa)
120ml– ½ cup heavy cream
1tspinstant espresso powderI used 1 shot of espresso
Instructions
Line a 20 cm x 20 cm (8 x 8 inch) pan with some baking paper, leaving some excess on two sides, so that you can get the bars out easily when ready.
Put the graham crackers (or cookies) in a food processor and process until finely ground.
Add the melted butter and sugar and blend until well combined.
Spread the mixture into the bottom of the pan, pressing gently to form an even layer.
Bake it in a pre-heated oven at 175ºC – 350ºF for 10 to 12 minutes, or until the crust is golden. Let it cool for about 15 minutes.
While the base is cooling, put all the caramel ingredients in a heavy saucepan and stir over medium heat until the mixture is smooth.
Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 115ºC – 240ºF (this will take about 5 to 7 minutes).
Carefully pour the caramel over the warm crust and let it cool for 20 minutes.
Then freeze it until firm (for about 10 or 15 minutes).
Combine the chocolate and cream in a microwave safe bowl and microwave at 30 second increments, stopping and stirring till the mixture is smooth. Whisk in the espresso powder (or espresso shot as I did).
Remove the pan from the freezer, and if the caramel has solidified, pour the chocolate ganache over the caramel layer. If the caramel is still soft, put it back in the freezer until hard.
Smooth the chocolate with a spatula and refrigerate for at least 1 hour (or until the chocolate is firm).
Remove the pan from the freezer and cut the bars using a sharp knife dipped in hot water and dried.