Friday, October 19, 2012

Coffee-spiked Chocolate Caramel Bars Recipe

For the crust
  • Nonstick cooking spray
  • 12 graham crackers crushed
  • 1/4 cup sugar
  • 1 1/2 sticks (12 Tbsp) unsalted butter, melted
For the caramel
  • 1/2 cup heavy cream
  • 1 stick (8 Tbsp) unsalted butter, room temperature
  • 1 1/2 cups brown sugar
For the ganache
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 1/2 tsp instant coffee, finely ground
  • 1/2 tsp sea salt
  • 1/2 tsp smoked sea salt (optional; if you do not use the smoked sea salt, increase the plain sea salt to 1 tsp total)
For the crust
Line bottom of 9-inch springform pan with parchment paper. Spray paper and sides of pan with cooking spray.
Position oven rack in center of oven and preheat oven to 350°.
In a food processor, pulse graham crackers and sugar together. Add melted butter and blend until the mixture forms into clumps.
Press mixture gently into prepared pan to form an even layer.
Bake 10-12 minutes or until golden. Cool 15 minutes.
For the caramel
In a medium saucepan, combine all ingredients. Stir over medium heat until smooth. Bring mixture to a boil and cook without stirring until candy thermometer reaches soft ball (240°).
Pour caramel over graham cracker crust. Cool 20 minutes, then place in freezer for 10 minutes until firm.
For the ganache
Place chocolate chips and cream into small glass or metal bowl and place bowl over pan with simmering water. Stir until chocolate has melted and mixture is smooth. Stir in coffee.
Remove pan from freezer, pour chocolate over caramel layer. and smooth with spatula. Sprinkle with sea salt and refrigerate at least one hour.
Cut into desired sized bars and enjoy!

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