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Caramel Espresso Bars

Caramel Espresso Bars

Do you like caramel? And chocolate? Then these Caramel Espresso Bars should be on a must-eat list!

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Recipe adapted from That Skinny Chick Can Bake

Ingredients

Cookie Base

  • 2 cups graham cracker crumbs about 12 rectangles - (I used 250 gms Digestive cookies)
  • 50 gms – ¼ cup sugar
  • 170 gms – 1 ½ sticks 6 oz. butter, melted

Caramel Layer

  • 120 ml – ½ cup heavy cream
  • 115 gms – 1 stick 4 oz. unsalted butter, at room temperature
  • 300 gms – 1 ½ cups brown sugar
  • 1 tbsp water

Espresso Chocolate Ganache Layer

  • 340 gms – 2 cups 12 oz. semisweet chocolate, chopped (I used 72% cocoa)
  • 120 ml – ½ cup heavy cream
  • 1 tsp instant espresso powder I used 1 shot of espresso

Instructions

  1. 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.
  2. Put the graham crackers (or cookies) in a food processor and process until finely ground.
  3. Add the melted butter and sugar and blend until well combined.
  4. Spread the mixture into the bottom of the pan, pressing gently to form an even layer.
  5. 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.
  6. While the base is cooling, put all the caramel ingredients in a heavy saucepan and stir over medium heat until the mixture is smooth.
  7. 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).
  8. Carefully pour the caramel over the warm crust and let it cool for 20 minutes.
  9. Then freeze it until firm (for about 10 or 15 minutes).
  10. 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).
  11. 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.
  12. Smooth the chocolate with a spatula and refrigerate for at least 1 hour (or until the chocolate is firm).
  13. Remove the pan from the freezer and cut the bars using a sharp knife dipped in hot water and dried.