Caramel Espresso Squares

Chocolate, coffee, caramel and graham cracker crust? It’s all my favorite things married together in a cute little dessert sandwich. Make these. They’re delicious. And don’t be scared of the “espresso” — it’s not overpowering at all and really just enhances the chocolate flavor.

2 cups graham cracker crumbs (about 12 rectangles)
1/4 cup sugar
1 1/2 sticks butter, melted

1/2 cup heavy cream
1 stick butter, at room temperature
1 1/2 cups brown sugar
1 tablespoon water

2 cups semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant espresso powder

coarse salt, optional

Preheat the oven to 350º. Line an 8 x 8 inch pan with foil; grease foil with butter.
Combine cracker crumbs, butter and sugar. Press into bottom of pan firmly. Bake 10 mins and cool.

In heavy saucepan, combine cream, butter, brown 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 244º about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, at least 30 minutes.

Combine the chocolate chips and cream in a microwave safe bowl and heat until smooth and melted. Whisk in espresso powder. Pour this over the firm caramel (make sure it is solid before pouring on the chocolate!) Chill 2 hours and cut into bars.

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