Espresso Caramel Bars

Name: Espresso Caramel Bars
Yield: 6 to 8 servings
Ingredients: Vegetable oil cooking spray; 9 whole cinnamon graham crackers, such as Honey Maid, crumbled (1 1/2 cups); 1/4 cup light brown sugar; 3/4 cup (1 1/2 sticks) unsalted butter, melted; 1/2 cup heavy cream; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 1/2 cups light brown sugar; 2 cups (12 ounces) semisweet chocolate chips; 1/2 cup heavy cream; 1 3/4 teaspoons instant espresso powder; 1 teaspoon sea salt, preferably smoked (optional); A candy thermometer

December 20, 2011

Most of my desserts are fairly low-maintenance to assemble, so I hesitated to include the recipe for these in this book. But they are so incredibly irresistible and delicious—imagine a homemade candy bar with a chewy caramel center—that I decided it would be unfair not to. Take care not to overcook the caramel, so it stays soft and chewy and doesn’t become hard and brittle. Investing in a candy thermometer takes away the guesswork and ensures a perfect outcome.

Recipe notes

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