{Chocolate & Caramel Espresso Bars}

 

 

 

 

Ingredients

 

Vegetable Cooking Spray

 

12 Whole Graham Crackers

 

1/4 C. Sugar

 

1 1/2 Sticks Unsalted Butter, Melted

 

1/2 C. Heavy Cream

 

1 Stick Unsalted Room Temp Butter

 

1 1/2 C. Light Brown Sugar

 

1 T. Water

 

1 Bag Good Chocolate Chips

 

1/2 C. Heavy Cream

 

2 t. Instant Espresso Powder

 

1 t. Sea Salt

 

 

Directions

 

For the crust:

 

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. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

 

For the caramel:

 

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.

 

For the chocolate layer:

 

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. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with sea salt, if using. Refrigerate for at least 1 hour until firm.

 

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

 

{recipe adapted from Food Network: Giada - but has several revisions}

{Magic Cookie Bars}

Magic Cookie Bars

1/2 cup butter, melted

1 1/2 cup graham cracker crumbs

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

2 cups semisweet chocolate chops

1 1/3 cups flaked coconut

1 cup chopped nuts

Preheat over to 350 degrees Fahrenheit.  Coat a 9x13 baking pan with no-stick cooking spray.

Combine the graham cracker crumbs and butter. Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evening with chocolate chips, coconut, and nuts.  Press firmly down with a fork.  Bake 25 minutes or until lightly browned.  Cur into bars or diamonds.  Store covered at room temperature.

(I snapped the photo right before putting the yummy-ness in the oven!)