Caramel Espresso Bars Recipes

CARAMEL ESPRESSO BARS

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.

CARAMEL BARS

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.

GOOEY CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.