• 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.