CARAMEL ESPRESSO BARS
Layered bars with a graham cracker crust, caramel layer and a chocolate espresso topping!
Provided by Liz Berg
Categories Bar Cookies
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350º. Line an 8 x 8 inch pan with non-stick foil or regular foil sprayed with non-stick cooking spray...leave some excess on two sides to assist with removal.
- In a food processor, combine the graham crackers and sugar and process until finely ground. Add the melted butter and blend until well combined.
- Spread the mixture into the bottom of the pan, pressing gently to form an even layer.
- Bake for 10 to 12 minutes until the crust is golden. Cool for about 15 minutes.
- While the crust is cooling, in a heavy saucepan, combine 1/2 cup of cream, 1 stick of butter, brown 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 240º (mine reached 244º), about 5 to 7 minutes.
- Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10-15 minutes.
- Combine the chocolate chips and cream in a microwave safe bowl and microwave at 30 second increments, stopping and stirring till mixture is melted and smooth. Whisk in the espresso powder.
- Remove the pan from the freezer, and check to see that the caramel has cooled and solidified.
- Pour the chocolate mixture over the caramel layer and smooth with a spatula. Refrigerate for at least 1 hour until firm.
- Remove bars from pan using foil. Use knife dipped in hot water and dried to cut bars.
Nutrition Facts : Calories 402 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 bar, Sodium 129 milligrams sodium, Sugar 34 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ESPRESSO CARAMEL BARS
Provided by Giada De Laurentiis
Time 37m
Yield 8
Number Of Ingredients 12
Steps:
- Special equipment: a candy thermometer
- 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.
Nutrition Facts : ServingSize 8
ESPRESSO CARAMELS
Recipe Courtesy of 101cookbooks.com Feel free to experiment with the type of nuts you use. When choosing honey, use a mild clover honey. You can also feel free to forgo the nuts altogether. You can make individually wrapped caramels. If you do decide to roll-your-own caramels, do it assembly style. Make one "prototype" that you are happy with, it might take a few practice ones. Based on the prototype cut all the parchment paper wrappers first, next the caramel into the appropriate size squares, then roll and twist. Special equipment: candy thermometer. Makes 1 1/2 dozen nut caramels, or a couple dozen individual
Provided by seahorse73
Categories Candy
Time 1h45m
Yield 24 pieces
Number Of Ingredients 5
Steps:
- Place the nuts in a medium sized, glass or ceramic mixing bowl.
- In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.
- Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it. It is easier to handle this way - not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. Wrap & twist in parchment paper.
- In either case keep the caramels in a cool place (or refrigerate) until completely set.
Nutrition Facts : Calories 157.1, Fat 11.6, SaturatedFat 3, Cholesterol 13.6, Sodium 53.1, Carbohydrate 13.6, Fiber 0.8, Sugar 11.9, Protein 2.1
CARAMEL BARS
Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
Provided by Jordanna Novak
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
- In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
- Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
- Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 127.5 mg, Sugar 15.2 g
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