Decadence Incarnate

I feel like I've been posting a LOT of dessert or sweet recipes lately, but that's not going to stop me from adding this one to the list because it would simply be unfair to keep this to myself any longer.

Chocolate. Cream. Espresso. Caramel. Graham cracker. Butter. What's not to love?

I decided to make Espresso Caramel Bars last Friday when we had my in-laws over because I know that my father-in-law loves dark chocolate and coffee as much as I do. {Which is a lot, in case you were wondering exactly how much.} Plus, between all the millions of other things I had going on in preparation of having an apartment full of guests for the weekend, I didn't need a recipe that would send me over the edge {which is quite easy to do when I'm already a bit stressed}. This one was just simple yet exciting enough to work.

Boy, am I glad I choose to make this. This stuff is dangerous. And I'm warning you ahead of time because I don't want you sending me the bills from your tailor when you have to let out the waist of your pants a few inches. 

Rich. Creamy. Chewy. Sweet. Enough of the adjectives. Get in the kitchen and do it.

Espresso Caramel Bars
Slightly Adapted from Foodnetwork.com

Crust:

• Vegetable cooking spray
• 2 cups graham cracker crumbs (about 12 whole crackers)
• 1/4 cup sugar
• 1  stick unsalted butter, melted

Caramel:

• 1/2 cup heavy cream (I used half & half,it was just as good)
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water

Chocolate Layer:

• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup heavy cream
• 1 3/4 teaspoons instant espresso powder
• 1 teaspoon sea salt, optional

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 a medium bowl, combine the graham cracker crumbs and sugar. 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 half & half, 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. *NOTE: I didn't have a candy thermometer & eyeballed it. When the bubbling slowed down substantially and the mixture looked thickened, I figured it was ready. This may not be the best method.* 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 or put directly into your mouth. ;)