Espresso Caramel Bars

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Lazy Day Lunch

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
22 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: 2 hr 15 min
Cook: 22 min
Total:: 2 hr 52 min

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Ingredients

Crust:

Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted

Directions

Caramel:

1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water

Chocolate Layer:

2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional

Special equipment: a candy thermometer

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 smoked 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.

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Comments & Reviews

recipe Espresso Caramel Bars
Molly Glassboro, NJ 11-04-2009
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Decadent and delicious!
Rated: 5 stars out of 5

I loved these bars. I followed the directions exactly - except for one thing: i cut the butter down to 1 stick for the... crust, based on other reviews. I really think that did the trick! The crust came out perfectly: moist AND crunchy, if you can believe it. And for anyone that is doubtful about using the smoked sea salt, let me just tell you: IT MAKES THE DESSERT. i was skeptical, but i trust Giada...so i went with it and i'm so glad i did. I am definitely going to experiment with the smoked sea salt in other chocolate desserts - it adds such an amazing dimension to the final product. friends and family couldn't stop eating and raving about these bars. I will definitely be making these again for a special occassion! Thanks again, Giada. You never let me down!Read more
recipe Espresso Caramel Bars
Sarah Troy, NY 09-08-2009
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I had to throw these out they were so bad...
Rated: 1 stars out of 5

I followed this recipe exactly, without bothering to read the comments first, because I figured, wow it has 5 stars...it must... be delicious! I was terribly wrong. I agree with previous comments that there was FAR too much butter in the crust. Mine was soupy after baking, and when cooled, there was congealed globs of butter all over the bottom of my pan. Disgusting. These were also sickeningly sweet. Between the too-buttery crust and the extreme sweetness...my boyfriend and I couldn't eat them! I had to throw them out! I think these would be greatly improved by cutting the butter in the crust in half at least, as well as omitting the sugar in the crust (cinnamon graham crackers are super sweet to begin with). I'd also use dark chocolate instead of semi-sweet chocolate, and up the amount of espresso powder. Read more
recipe Espresso Caramel Bars
Beth Chicago, IL 07-17-2009
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Sweet Delights
Rated: 5 stars out of 5

I made this dessert for a couples shower and it was a hit. A few tips...I only added 6 T. of butter and the crust was... perfect with the 12 graham crackers. There must be a mistake with the 1 1/2 sticks. My carmel turned out perfectly. The caramel needs to be very hard, so when the melted chocolate is spread on top it doesn't cause the caramel to become uneven spreading to the edges creating a thicker chocolate layer in the middle. Now, when cutting the dessert, go slowly to keep the caramel from shifting causing a big mess. They are so rich, you only need small squares. I found it helpful and attractive to put them in small/mini foil cups on a tray. This way if the caramel melts a little, people can still eat them. It's a good idea to eat only a few, as too many may make you feel nauseated.Read more
recipe Espresso Caramel Bars
Diane Cobleskill, NY 07-11-2009
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Too sweet, way too sweet
Rated: 1 stars out of 5

Could not eat this. Even the grandkids could not eat this cloyingly sweet goo.
recipe Espresso Caramel Bars
Allison Castle Rock, WA 07-03-2009
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candy delight
Rated: 5 stars out of 5

I made this recipe instead of the graham crust I made a shortbread cookie crust, just mix up a plain shortbread recipe dough,... press in bottom of pan, bake at 350 degrees until lightly browned and then follow the recipe for caramel and chocolate layers. can you say "homemade twix candy bars anyone?' the kids flipped for these, hate to say I did too, great recipe giada!Read more
recipe Espresso Caramel Bars
Kelly San Francisco, CA 06-03-2009
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Too sweet
Rated: 4 stars out of 5

I made this after seeing the show. They looked so good I had to try it. Like others have mentioned, the crust used way too... much butter and needed more baking time. Mine came out greasy. Caramel is sweet but this one seemed too sweet. The chocolate layer was good and thick. This was like candy and I cut them into small one inch size pieces. Even people who love sweets couldn't eat more than 2 pieces. It's a sugar jolt.Read more