Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.
This month I went with Liz’s Caramel Espresso Bars. I loved the layered look of these bars, especially the chocolate ganache! If you are not a fan of espresso you can leave it out and still have an incredible bar! I also added some coarse salt to pair with the ganache. Completely optional but seriously delicious!
Thanks once again Liz for a fabulous dessert!
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Caramel Espresso Bars
Ingredients
crust
- 2 cups graham cracker crumbs about 12 rectangles
- ¼ cup sugar
- 1 ½ sticks butter melted
Filling
- ½ cup heavy cream
- 1 stick butter at room temperature
- 1 ½ cups brown sugar
- 1 tablespoon water
Ganache
- 2 cups semisweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon instant espresso powder
Garnish
- coarse salt optional
Instructions
- Preheat the oven to 350º.
- Line an 8 x 8 inch pan with non-stick foil.
- Combine cracker crumbs, butter and sugar and press into bottom of pan firmly.
- Bake 10 mins and cool.
- In heavy saucepan, combine cream, 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 244º about 5 to 7 minutes.
- Carefully pour the caramel over the warm crust.
- Cool for 20 minutes.
- Freeze until firm, at least 30 minutes.
Ganache
- Combine the chocolate chips and cream in a microwave safe bowl and heat until smooth and melted.
- Whisk in espresso powder.
- Pour this over the firm caramel (make sure it is solid before pouring on the chocolate!)
- Chill 2 hours and cut into bars.