Espresso Caramel Bars

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I should have listened to the reviews regarding using less butter in the crust, but didn't. I had to throw away the first batch and then used only 1 stick of butter and it worked perfectly. Since I used honey grahams vs. cinnamon, I took the suggestion of a reviewer and added 1 tsp. cinnamon to the crust. It tasted great. I also did not use espresso powder (too strong and used what another reviewer did, and added about 2T. instant coffee. This all said, the bars tasted amazing and were a hit with the family and neighbors!

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I've made this twice now and it is a Hit with everyone! I did cut back to only 1 tsp. of espresso powder since I thought the orginal recipe was too strong. Good job Giada, these are wonderful! I too thought there was too much butter in the crust, but cut back by two T. and it's perfect.

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Delicious! The chocolate (whatever brand chips comes out creamy and delicious, the caramel has this amazing homemade taste that cannot be bought and the crust is absolutely to die for. Crunchy and sweet. There was a bit too much butter in the crust, I would have the amount of required. My caramel came out very runny and will not stay together - so they're very messy. But sooo divine.

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I cannot be left alone in the house, unsupervised, with these treats. I will eat all of them at one time. I added mascarpone to the chocolate layer. Yum.

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These are pretty good. My family enjoyed them. but in the crust theres too much butter.she puts 1 stick and a half but you only need about 6 tablespoons. the caramel is goood but a little too much sugar. other than those small things its delicious.

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This recipe is easy to make, instructions are spot on, and it's absolutely decadent! My family begs for it every holiday. Don't forget the sea salt since it enhances the flavor of the chocolate and carmel. The only variation I make is to use Australian pink sea salt because this is the salt I prefer.

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I've made these twice -- once as is, and once with reduced butter in the crust. I have to say that I like them more the original way (even though it seemed like too much butter, as it leaked through the springform pan. The crust with less butter crumbled too much ... the one with full butter was much more candy-like. Overall, they have very good flavor ... can't believe I made a candy that tastes this good!

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Absolutely delicious!!!!! This has become a holiday "must" for my entire family!!!!

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These are definitely decadent. I usually cut into slightly smaller squares (about 3/4in X 3/4in and serve in candy or cupcake papers. Also, it's best to store in the fridge until ready to serve otherwise they do get a little soft.

I reduce the butter in the crust slightly to 5oz and it's just as good. Also, I have always used regular sea salt with great results - even kosher salt works in a pinch. Finally, I just crush the graham crackers in a baggie - no need to drag out the food processor for this one.

Delicious dessert that looks and tastes much more complicated than it is!

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Decadent. Tasty and unusual.
They do take some time to prepare but Giada's steps are on the mark.
Check your Plavix medication at the door these bars sport 2 and half sticks of butter and 8oz of heavy cream. Nice flavor with semi sweet chocolate and splash of espresso. But I think I save my daily limit of fat and sugar for a different treat.