Espresso Caramel Bars

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This recipe needs to be corrected!! 1 1/2 sticks of butter in the crust is WAY TOO MUCH!! It was felt greasy and fell apart!! I should have listened to other reviews and only use 1 stick! I ended up throwing out the first batch!!
Food Network you need to make changes---the average cook doesn't have the $$$ nor time to redo things like this!!

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My 15 year old daughter saw Giada make these and just had to have them. Oh my goodness! These are so rich, one bar gave me a headache. But they are good. Messy and a lot of work. Don't know if I will make them again.

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I absolutely love these bars. The only complaint I have is how messy they are. After I cut them into bars, they could not hold their shape at all. I followed the instructions of freezing and refrigerating the pan for the amount of time called for in the recipe, yet all of the middle-caramel layer oozed out of the bar and made a huge mess once they were cut. This horrid presentation kept people from appreciating how great they tasted. Next time I think I'll keep them in the fridge for a longer amount of time before cutting them.

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The office went insane for these. Guess I'll be making them for Christmas. One thing... I did buy a decent candy thermometer, and made sure the carmel got to 240. Came out just perfect. And the smoked sea salt really makes them stand out.

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These are to die for! Truly decadent and worth all of the steps. I have made them several times and have to give them away to friends or else I will eat all the bars! I did not have the same experience as others with the butter; I follow the directions exactly and they came perfect each time. The only difficulty I had was cutting the bars, but they taste so good the size of the bars doesn't matter! Another perfect recipe from Giada!

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YUM! The only change I made was adding one stick of butter to the crust. This is delicious and rich so it is a good dessert for small portion sizes.

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This is so yummy, espesially if you love sweets. I do agree w/ the butter part, only add 1 stick. Also make sure that the caramel is a complete solid, otherwise when you add the chocolate it will run through the caramel making a mess. When i was making the chocolate part I added a little less chocolate chips to make it less sweet and it tasted perfect. The expresso is a must becasuse it contributes to the flavors.

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CAUTION - very addicting. I didnt add the expresso powder but followed everything else.

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WONDERFUL! I really liked these, but agree with a few reviewers that I will reduce the butter to 1 stick only for the crust. Also, these got very "melty" after being out for a short while even though I had them on a metal tray that stays cold for several hours. So, keep them well chilled, and you will get rave reviews! Will most definitely make these again, but won't serve them where they will get warm. Also, I watched the show air recently, and did not remember Giada say anything about cinnamon graham crackers, but used them anyway, & they were fine. Would recommend you try these - just reduce the butter in the crust as noted.

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these are absolutely delicious!! i ended up making two batches, as the first batch didn't come out as nicely/tasty as the second. the first batch, i followed the instructions perfectly, and everything was working out up until i was ready to pour the chocolate over the caramel. once i started pouring, the caramel reheated instantly and seeped to the sides, creating this huge, ugly mess. i was so disappointed that they didn't come out correctly, that i made another batch right after, and changed a few things up. when it came to pouring the caramel, i poured a thin layer, as i found in the first batch that there was WAY too much caramel. after that, i put it in the freezer immediately, and froze it until it was solid. i heated the chocolate as directed and took it off the heat, then set the chocolate aside to cool enough until i was able to touch it without burning myself. then i poured it on top of the caramel, and it came out perfect! exactly like the picture.