Wednesday, November 11, 2015

Chocolate Caramel Bars

Chocolate Caramel Bars
Crust Layer:
12 graham crackers
1/4 cup sugar
1 1/2 sticks unsalted butter

Caramel Layer:
1/2 cup heavy whipping cream
1/2 cup unsalted butter
1 tablespoon water
1 1/2 cups brown sugar

Chocolate Layer
2 cups chocolate chips
1/2 cup heavy whipping cream
1 3/4 teaspoon espresso powder
smoked salt* optional

Crust Layer:
Place graham crackers and sugar in food processor.  Pulse to a fine bread crumb stage.  Add melted butter  and pulse until it comes to a "clumping stage".  Press evenly in a spring form pan.  Place in a 350 degree oven for 12 minutes.

Caramel Layer:
In a saucepan place heavy cream, butter, water, and brown sugar.  Place a thermometer in saucepan and cook to 250 degrees.  Pour over cooled crust.  When cooled place in freezer to finish coming to a solid state.

Chocolate Layer:
Place chocolate chips and heavy whipping cream with espresso powder in heat proof dish over hot water in a sauce pan.  Allow to melt while stirring but do not over mix.  When melted pour over caramel layer.  Sprinkle smoked salt if using.  Allow 3 hours to cool and set up before slicing.
Recipe of Giada De Laurentis 

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