Espresso Caramel Bars

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All I can say is YUM. You cant go wrong with graham cracker crust, chocolate, and caramel. There are a few steps to this recipe but they are worth it and really pretty simple. The caramel step is the only step where you really have to pay attention... just keep a close eye on it.

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Tasty? Yes. Amazingly delicious. The layers of flavors are complex but straightforward, chocolate and caramel with the smoked salt all combine for a perfectly addictive taste. The recipe says cook to 240 on a candy thermometer and the video says cook to 250. I think the latter is correct but test it yourself - to a soft ball stage - or the caramel will be a bit too runny.

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Turned out perfect. Have already added this to my permanent list of fall back recipes.

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These are the best things to make for any occasion!
I have made them numerous times and now almost know the recipe by heart!
They are so yummy!

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I just made them and tasted a piece, they are so good! I followed the recipe exactly, so I would not recommend deviating from it. I cut them into bite size pieces and I'm sure my guests will love them. I do recommend topping them with the sea salt, adds a little special flavor. Just delicious, and I will make these again. Also, I did not have graham crackers, so I just used about 1 1/2 cups of graham cracker crubms, worked just as well.

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I made this exactly how its says and it is pretty good i just think i have to lay back a little on the brown sugar. its too sugary but it's still so Darn Delicious! It came out great.

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Not fair to other desserts! I have been told that I am never permitted to come to a gathering without having this dessert in hand! The espresso chocolate, paired with the smoked sea salt appeals to every palate. Amazing!...a little time consuming due to process, but worth every minute!

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After reading the reviews and watching the video, I became confused. Video says 12 graham crackers and heat caramel to 150 degrees, while the cookbook says 9 graham crackers and heat caramel to 140. After making these several times, here is what I do. 9 graham crackers with 1 stick of butter and heat caramel to 140 degrees. After pouring caramel over cooled crust, leave caramel to cool at room temp. for 1/2 hour and then put in freezer for about 10 minutes. Then top with slightly cooled melted chocolate and spread. Refrigerate for 2 hours and cut into bars. Refrigerated, the bars are quite firm and cut beautifully, then bring to room temperature for 1 hour before serving. At room temp. the caramel is the perfect consistency. They look just like the picture and are fantastic!

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I answered my own question... nope! cook the caramel to 250 and use 1 stick of butter... no mess and didn't take too long.... i think those who had issues with the caramel might have followed the written directions and not the video.. ?

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here is the answer that many of you are wondering...regarding the butter...you have to use a spring form pan that has a drain reservoir...the majority of the butter will bake out of the crust and pool around the outside reservoir...I just let it sit there and cool, because once I add the hot caramel over the properly cooled crust, the pressure will press even more butter out of the crust...then after it comes out of the freezer I have this frozen circle of butter that easily comes off and into the trash...also, I boil my caramel to 250...I feel it makes a semi hard caramel once ready to serve...hopes this helps...