Chocolate Caramel Bars

Chocolate Caramel Bars

Crust:

          2 1/4 cups graham cracker crumbs

          1/4 cup light brown sugar

          1 1/2 sticks unsalted butter, melted

Caramel:

         3/4 cup heavy cream
         1 1/2 sticks unsalted butter at room temperature
         2 1/4 cups light brown sugar

Chocolate Top:
        3 cups semisweet chocolate chips
        3/4 cups heavy cream
        1 teaspoon instant espresso powder (optional, but really adds depth of flavor)

         sea salt (optional)

You will need a candy thermometer

                        heavy bottom pan for caramel

                        9x13 baking dish

For the crust, melt butter and pour over sugar and graham cracker crumbs. Mix until well combined and press into a buttered baking dish. Bake at 350 degrees until golden brown and cool completely before adding caramel layer

For Caramel, you will need a large heavy bottom pan. The mixture will boil up alot. Over medium high heat mix all the ingredients together. Set up your candy thermometer and wait until mixture reaches 240 degrees. About 5-7 minutes. Remove from heat and pour gently over graham cracker crust. Let set for 30 minutes until set before adding chocolate layer
      * you can try melting caramel squares if it becomes pourable, then they should work as a replacement to this process

Chocolate Layer: Using a double boiler combine chocolate and cream. Stir occasionally until smooth, then add espresso powder if you wish. Pour evenly and gently over caramel and smooth out. Sprinkle salt on top if you choose too. 

Let set at room temperature for 2 hours before serving. Enjoy!!

Double Boiler: Heat a medium sauce pan with an inch of water to a steady simmer. Place a glass boil on top that will not touch the water. The steam from the water gently melts the contents of the bowl.   

The recipe came from the cookbook Giada at Home, but with a few alterations.