Salted Caramel Espresso Bars
Submitted By: Wildtree
Number of Servings: 36
Prep Time: 90 minutes
Cook Time: 35 minutes
Ingredients:
2 packets Wildtree Dessert Bar Crust
1/2 cup butter, melted
1/2 teaspoon cinnamon
1/2 cup heavy cream
1/2 cup butter
1 tablespoon water
1 1/2 cups sugar, granulated
2 cups chocolate chips, semisweet
1/2 cup heavy cream
2 teaspoons instant espresso powder
1 teaspoon sea salt
Method of Preparation:
Preheat oven to 350°F. Grease a 9x9 baking pan. Mix the
two packets of Wildtree Dessert Bar Crust with cinnamon
and then add 1/2 cup melted butter. Mix until fully
incorporated. Spread the mixture evenly as possible on the
bottom of the pan and bake for 15 minutes. While it bakes,
melt the second 1/2 cup butter with the first 1/2 cup heavy
cream. While the crust cools for 10 minutes, heat the sugar
in a pot on high heat. Do not stir but keep watching the
pot. When the sugar begins to smoke lightly, pour in the
melted butter mixture and stir off the heat. CAUTION, the
pot will boil vigorously. Place back on the heat to dissolve
the lumps and thicken the caramel. Heat to 235°F and pour
over the crust. Let the caramel cool for 10 minutes and put
in the freezer for an additional 20 minutes so it stiffens up.
While the caramel is in the freezer, mix the chocolate chips
and 1/2 cup heavy cream in a metal bowl. Heat over a pot
of simmering water, stirring the chocolate constantly. Once
the chocolate has melted completely, stir in the espresso
powder. Remove from the heat and spread over the
hardened caramel. Sprinkle sea salt on the warm chocolate.
Refrigerate for 1 hour before removing the bar from the
pan by running a knife along the inside of the pan and
flipping it on top of a cutting board. Cut into 36 squares and
store in the refrigerator until ready to eat.
Nutritional Information:
Calories: 170, Fat: 10g, Saturated Fat: 6g, Carbohydrates: 20g
Fiber: 1g, Protein: 1g, Cholesterol: 25mg
1/2 cup butter
1 tablespoon water
1 1/2 cups sugar, granulated
2 cups chocolate chips, semisweet
1/2 cup heavy cream
2 teaspoons instant espresso powder
1 teaspoon sea salt
Method of Preparation:
Preheat oven to 350°F. Grease a 9x9 baking pan. Mix the
two packets of Wildtree Dessert Bar Crust with cinnamon
and then add 1/2 cup melted butter. Mix until fully
incorporated. Spread the mixture evenly as possible on the
bottom of the pan and bake for 15 minutes. While it bakes,
melt the second 1/2 cup butter with the first 1/2 cup heavy
cream. While the crust cools for 10 minutes, heat the sugar
in a pot on high heat. Do not stir but keep watching the
pot. When the sugar begins to smoke lightly, pour in the
melted butter mixture and stir off the heat. CAUTION, the
pot will boil vigorously. Place back on the heat to dissolve
the lumps and thicken the caramel. Heat to 235°F and pour
over the crust. Let the caramel cool for 10 minutes and put
in the freezer for an additional 20 minutes so it stiffens up.
While the caramel is in the freezer, mix the chocolate chips
and 1/2 cup heavy cream in a metal bowl. Heat over a pot
of simmering water, stirring the chocolate constantly. Once
the chocolate has melted completely, stir in the espresso
powder. Remove from the heat and spread over the
hardened caramel. Sprinkle sea salt on the warm chocolate.
Refrigerate for 1 hour before removing the bar from the
pan by running a knife along the inside of the pan and
flipping it on top of a cutting board. Cut into 36 squares and
store in the refrigerator until ready to eat.
Nutritional Information:
Calories: 170, Fat: 10g, Saturated Fat: 6g, Carbohydrates: 20g
Fiber: 1g, Protein: 1g, Cholesterol: 25mg
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