Espresso Caramel Bars
Show: Giada at Home
Episode: Lazy Day Lunch
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Average Rating:
Total Reviews: 121
Showing 11-20 of 121
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By raycherd_12896885
Dallas, 83
on November 14, 2012
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These are absolutely one of the best desserts I've ever made. Everyone raves about them and demands that I make them every time we have a gathering. The key is to cut them up in small pieces. The only issue I have with making them is with the consistency. I rarely get them to turn out the same way twice. Many times I've had to throw the whole batch out. After reading some of the reviews on here, I think I have one concern answered. The butter in the crust, there always seems to be way too much. I'm going to cut back this next time. The main issue that I have is with making the caramel. I've tried it with and without a candy thermometer. With the candy thermometer it never got up to 250 degrees. Does that mean that I have a sorry stove top?!?!? Without the thermometer, do I start timing as soon as it starts boiling or do I start from the very beginning of heating it. Also, does stirring the caramel to release all the air have any effect on its consistency?
Happy Holidays!!!
By LaTiffy
Seattle, WA
on October 29, 2012
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The first time I made this, it was not a success. The flavor was there, but obviously my technique needed a little work. First of all, I didn't have a candy thermometer so I estimated the caramel and it ended up becoming crystalized. Second, the recipe calls for too much butter in the crust. Since the flavor was so good, I decided to give it another try and it ended up being PERFECT. I felt like such a professional....almost like I could sell these at a chocolate store. The layering is beautiful and the taste is very rich and delicious. Be sure to cut down on the butter in the crust (1 tablespoon or 2 and you'll have a perfect dessert.
By wisapples
on October 21, 2012
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I have been wanting to make these forever but was disappointed. You HAVE to be an absolute chocoholic to like these. My favorite part? The cinnamon graham cracker crust (I used honey grahams and added 1 tsp cinnamon which is imperative. Yum. And the caramel was good (except mine crystalized, I think bc I stirred it??. The chocolate was just wayyyyy too much for me, and I like chocolate! My recommendation: cut the chocolate in half, at least, or maybe just drizzle some on the top lightly.
By m_martinac_11641787
henderson, CO
on October 09, 2012
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These were great! I did make some modifications based on reviews. Crust: no sugar added, only 1 stick of butter, and 3 extra graham crackers-15 total. I didn't have any problems with the caramel but did have it sit in the fridge to cool for the first 20 minutes and then moved it to the freezer for the last 10. I think doing this helped the caramel cool off enough to tolerate the chocolate layer. After it was all assembled I put the pan in the freezer for 60 minutes, it was at a perfect temperature for cutting with a serrated knife at this point.
By mafllink727
Stoughton, MA
on September 28, 2012
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Delicious!!! Except I ended up with more caramel than the photo shows....not sure why. A huge hit at an event I hosted. Love the cinnamon grahams - nice touch.
By JennaCee
Bethesda, MD
on July 07, 2012
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This recipe is super good. The show version is likely better than the cookbook version because it uses more graham crackers which makes the crust firmer, recommends 250 for the caramel which makes the caramel firmer and stay in place better, and has you put the caramel in the freezer which is key. Mine didn't set after the 30 minutes at room temp recommended in the book and so when I poured in the chocolate it displaced all the caramel. Mine wasn't as neat and pretty as the pictures, but it tastes AWESOME. Mine came more like fudge with lots of gooey caramel, so no complaints in the taste department. I would add more graham crackers next time and definitely put the caramel in the freezer to set next time. I will definitely be making this again. One more thing, be careful with the sea salt you use, mine was noticeably finer so I used a bit less.
By kmpin_10530772
Janesville, WI
on April 15, 2012
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Very disappointed. It was way to sweet and the caramel didn't set up. Waste of ingredients.
By KerryB85
on February 29, 2012
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I had been wanting to make these for some time after seeing Giada make them on her show. I finally got around to making them and they were very good! Making your own caramel is much easier than I thought it would be. I used a candy thermometer, which I think is key, and the caramel was the perfect consistency after chilling. I brought these to work and people raved about them. The sea salt really adds a nice touch. Based on other reviewers' recommendations, I only used 1 stick of butter in the crust. It was less greasy, but pretty crispy, which people seemed to like. I think if you used the extra butter that the recipe calls for, it would make for a softer crust. I cannot give these 5 stars because I prefer Giada's Mascarpone Chocolate Toffee Bars!
By belle709_12936116
elk city, 76
on January 29, 2012
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These were delicious! I left out the espresso powder I couldn't find any, and the smoked salt. Will be making these again
By shorebecky
on January 12, 2012
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These have been huge hits whenever I have made them. Only slight drawback is that one time the caramel came out really hard, and other time so soft that it oozed out of the edges. Still good enough overall for 5 stars.