Monday, January 12, 2015

Salted Caramel Espresso Bars


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.

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