Chocolate Espresso Bars Recipes
DARK CHOCOLATE ESPRESSO GRANOLA BARS
Make and share this Dark Chocolate Espresso Granola Bars recipe from Food.com.
Provided by TattooedMamaof2
Categories Brunch
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F.
- Place all ingredients in a large mixing bowl. Mix with a wooden spoon to combine.
- Spread mixture evenly in a 9x9" baking dish. Bake for 25-30 minutes, or until golden around the edges.
- Let cool and slice into 8 bars. Serve or refrigerate for later.
Nutrition Facts : Calories 156.2, Fat 9.9, SaturatedFat 0.8, Sodium 113, Carbohydrate 15.4, Fiber 2, Sugar 3, Protein 2.4
ESPRESSO CARAMEL BARS
Provided by Giada De Laurentiis
Categories dessert
Time 2h52m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
- For the caramel:
- While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and 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 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
- For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
- Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.
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- In a large bowl, using your fingers, combine the flour with the brown sugar and salt. Drizzle in the 4 sticks of melted butter and stir with a fork until a lumpy dough forms. Press the dough evenly over the bottom and up the sides of the prepared baking sheet. Refrigerate until firm, about 15 minutes.
- Line the pie shell with parchment paper and fill to the top with pie weights or dried beans. Bake in the center of the oven for about 20 minutes, until lightly browned. Remove the pie weights and parchment paper. Transfer the crust to a wire rack to cool, about 1 hour.
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