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Categories:
vegetable oil cooking spray crackers light brown sugar unsalted butter heavy cream unsalted butter light brown sugar chocolate chips heavy cream Espresso powder salt thermometer
Viewed: 25 - Published at: 2 years agoIngredients
- Vegetable oil cooking spray
- 9 whole cinnamon graham crackers, such as Honey Maid, crumbled (1 1/2 cups)
- 1/4 cup light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup heavy cream
- 1 3/4 teaspoons instant espresso powder
- 1 teaspoon sea salt, preferably smoked (optional)
- A candy thermometer
Method
- For the crust: Place an oven rack in the center of the oven and preheat the oven to 350F.
- Spray a 7 x 10 3/4-inch nonstick baking pan with cooking spray.
- Lay a 6 x 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the long sides.
- Spray the parchment paper lightly with cooking spray.
- In the bowl of a food processor, combine the graham crackers and brown sugar.
- Process until the mixture resembles fine bread crumbs.
- Add the melted butter and blend until the mixture is combined.
- Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
- Bake for 10 to 12 minutes, until the edges of the crust are golden.
- Cool at room temperature for 10 minutes.
- For the caramel: In a medium heavy-bottomed saucepan, combine the heavy cream, butter, brown sugar, and 1 tablespoon water.
- Stir over medium heat until the mixture is smooth.
- Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240F, 5 to 7 minutes.
- Carefully pour the caramel over the cooled crust.
- Allow the caramel layer to cool and set at room temperature, about 30 minutes.
- For the chocolate layer: Combine the chocolate chips and heavy cream in a heat-proof bowl and place over a pan of gently simmering water, making sure the bottom of the pan does not touch the water.
- Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.
- Whisk in the espresso powder.
- Pour the chocolate mixture over the caramel layer and smooth the edges with a spatula.
- Sprinkle the top with the sea salt, if using.
- Allow the chocolate layer to harden at room temperature, 1 to 2 hours.
- Using a warm, damp knife, carefully cut around the edges of the dessert to free it from the pan.
- Using the paper overhang as handles, carefully remove it from the pan.
- Cut into 1-inch bars and store refrigerated in an airtight container.
- Allow the refrigerated bars to come to room temperature for at least 1 to 2 hours before serving.
