Caramel Espresso Bars
Friday, September 13, 2019
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image credit :hugsandcookiesxoxo.com |
crust
- 2 cups graham cracker crumbs (about 12 rectangles)
- ¼ cup sugar
- 1½ sticks butter, melted
Filling
- ½ cup heavy cream
- 1 stick butter, at room temperature
- 1½ cups brown sugar
- 1 tablespoon water
Ganache
- 2 cups semisweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon instant espresso powder
Garnish
coarse salt, optional
Instructions
- Preheat the oven to 350º.
- Line an 8 x 8 inch pan with non-stick foil.
- Combine cracker crumbs, butter and sugar and 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.
For more detail hugsandcookiesxoxo.com
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