Espresso Caramel Bars

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These bars are delicious. I have made them so many times i lost count. Thanks Giada.

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These bars were absolutely delicious and were definitely a hit! The only ingredient I excluded from the recipe was the smoked sea salt, as I was not able to find any in the grocery store. The bars were even better after chilling in the fridge for a couple hours. Photos on my blog: http://sweetcarolinescooking.wordpress.com/2010/09/29/chocolate-caramel-creation/

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LOVED these! I had some left over homemade caramel sauce so I used that but other wise followed the recipe to the T. Must add the salt. Love the sweet salty thing.

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I made these and loved them, and will definitely make them again. I didn't have any problem with them being too sweet, but I did use regular butter instead of unsalted which I think makes a good counterbalance to the sweetness. Also I used dark, bitter chocolate in the topping instead of semisweet, which I think would have been rather sickly. Didn't have any problem with the amount of butter in the base, as some other reviewers have mentioned.

Tacji of Sydney - I am in New Zealand, where we don't have graham crackers either - I substituted digestive biscuits which I'm pretty sure are very similar.

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These look fabulous but I live in Sydney Australia and don't really know which biscuits I could substitute for the cinnamon graham crackers
I do hope someone can tell me.. Thank you .. Cheers Tajci

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I am a trained "beginner" chef and I made these bars for the first time and they came out BETTER than I expected. I will be making my own versions of these soon!

Great recipe Giada!

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i thought these bars were horribly too sweet i had to throw them away

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These bars are wonderful! Well worth making!

In response to the question regarding the difference between caramel and butterscotch sauce...caramel sauce is made with heavy cream and may be made with either brown or white sugar; whereas, butterscotch sauce generally does not include cream and usually includes corn syrup.

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Good recipe; however when you brown butter and brown sugar isn't that butterscotch? I thought caramel was made when you browned up granulated white sugar? Other than the title, I thought the recipe was good.....

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What a great dessert, will definitely make again! Next time I will makes some tweeks and use less butter like others mentioned.