Gluten Free Expresso Chocolate Carmel Bars
This recipe is from Giada De Laurentiis. One of my favorite chefs on Food Network! She makes all these sweets and stays thin?! Must be a secret? Yeah, I call it moderation! I modified this one gluten-free!
Ingredients
  • Crust:
  • Vegetable cooking spray
  • 12cups whole gluten-free graham crackerscrumbled or 2cinnamon graham cracker crumbs, 6 ounces
  • 1/4cup sugar
  • 1 1/2 sticks unsalted buttermelted, 6 ounces
  • 1/2cup heavy cream
  • 1 stick unsalted butterat room temperature, 4 ounces
  • 1 1/2cups light brown sugar
  • 1tablespoon water
  • 2cups semisweet chocolate chips12 ounces
  • 1/2cup heavy cream
  • 1 3/4teaspoons instant espresso powder or coffee
  • 1teaspoon smoked sea saltoptional
  • 1 3/4teaspoons instant espresso powder or coffee
  • 1teaspoon smoked sea saltoptional
Instructions
  1. Caramel: Chocolate Layer:
  2. Special equipment: a candy thermometer
  3. For the crust:
  4. 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 pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine breadcrumbs. 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.
  5. For the caramel:
  6. While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, 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. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
  7. 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.
  8. 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.
Recipe Notes

“Everything in moderation… including moderation.” ~ Julia Child

Enjoy the Journey!
Sue

PS – There’s a super easy way to get FREE, half price and discounted quality essentials on your wish list! Treasures to be passed on for generations! Ask me about setting up an online Facebook Foodie show for you to invite your friends to shop for The Pampered Chef items right online from their computer!   I do the work and you rake in the deals! Contact me at – GlutenFreeLadyChef.com 

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-caramel-bars-recipe.html#lightbox-recipe-image?oc=linkback



Gluten Free Lady www.glutenfreelady.com

Join The Conversation