ESPRESSO CARAMEL BARS
Provided by Giada De Laurentiis
Categories dessert
Time 2h52m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust:
- 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 springform 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 bread crumbs. 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.
- For the caramel:
- 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.
- 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.
- 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.
CHOCOLATE ESPRESSO SHORTBREAD
Provided by Food Network
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty mixer, beat the butter with the flat paddle attachment on the medium speed until creamy. Add the sugar gradually and continue beating until light and fluffy, about 5 minutes. In another bowl, stir together the flour, cocoa, espresso powder and salt. Add to the creamed mixture and beat on low speed until incorporated. Scrape the soft dough onto a large piece of plastic wrap and gather together into a ball. Refrigerate for 1 to 2 hours, or until firm enough to roll out. You may chill it overnight; just let it soften a bit at room temperature before proceeding. Preheat oven to 325 degrees. Line 2 sheet pans with parchment paper. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out cookies with a cookie cutter of your choice. These baking instructions are for 3-inch cookies. If you make small cookies, reduce the baking time, larger cookies will require a longer baking time. Reroll any extra dough and cut out as many cookies as possible. Transfer the cookies to the prepared pans, keeping them at least 1-inch apart. Bake for 20 to 25 minutes, rotating the pans front to back halfway through the baking time. These cookies are so dark that it is impossible to see if they are beginning to color. Use the time suggested and check to see if the edges and bottoms are completely dry. You should be able to lift a cookie up with a spatula to peek at the bottom; the cookie should be baked enough to remain stiff and not break. Set the pans directly on a wire rack to cool for 5 minutes. Then remove the cookies to the rack and cool completely. The sheet pans must be cooled completely between uses, but you will probably be able to reuse the parchment. The cookies are best eaten within 1 week; store them at room temperature in an airtight container.
CHOCOLATE ESPRESSO BARS
Steps:
- Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.
- Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.
- In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about 2 minutes. Remove from the heat and let cool slightly.
- In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.
- Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.
- Meanwhile, make the glaze: In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.
- Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1/2-by-2 1/2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DARK CHOCOLATE ESPRESSO GRANOLA BARS
Make and share this Dark Chocolate Espresso Granola Bars recipe from Food.com.
Provided by TattooedMamaof2
Categories Brunch
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F.
- Place all ingredients in a large mixing bowl. Mix with a wooden spoon to combine.
- Spread mixture evenly in a 9x9" baking dish. Bake for 25-30 minutes, or until golden around the edges.
- Let cool and slice into 8 bars. Serve or refrigerate for later.
Nutrition Facts : Calories 156.2, Fat 9.9, SaturatedFat 0.8, Sodium 113, Carbohydrate 15.4, Fiber 2, Sugar 3, Protein 2.4
ESPRESSO BARS
This recipe is for all you coffee lovers out there! A light frosting of coffee cream cheese on dark, moist bars mimics the cream on a cup of espresso. If you can't find instant espresso, regular instant coffee will do. This recipe comes from HOMEMAKER'S magazine.
Provided by Boyz 5
Categories Bar Cookie
Time 35m
Yield 15 bars
Number Of Ingredients 14
Steps:
- Dissolve espresso powder in water; set aside.
- In mixing bowl, cream together butter and sugar.
- Add eggs, espresso mixture and vanilla; beat just until blended.
- Sift together flour and cocoa; stir.
- Spread batter in greased 9-inch square baking pan.
- Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
- FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
- Gradually beat in enough icing sugar to give spreading consistency.
- Spread over cooled base.
- Dust top lightly with cocoa through a small sieve.
- (May be wrapped airtight and stored up to 1 day or frozen).
- Cut into bars.
Nutrition Facts : Calories 226.5, Fat 11.4, SaturatedFat 7, Cholesterol 56.9, Sodium 87.2, Carbohydrate 30.5, Fiber 1.1, Sugar 25.3, Protein 2.5
More about "chocolate espresso bars recipes"
CHOCOLATE ESPRESSO PIE BARS RECIPE - CHERYL DAY | FOOD & …
From foodandwine.com
5/5 (2)Category DessertsServings 48Total Time 3 hrs 45 mins
- Make the crust Preheat the oven to 350°. Brush a large rimmed baking sheet with melted butter. Line the baking sheet with parchment paper, leaving a 1-inch overhang.
- In a large bowl, using your fingers, combine the flour with the brown sugar and salt. Drizzle in the 4 sticks of melted butter and stir with a fork until a lumpy dough forms. Press the dough evenly over the bottom and up the sides of the prepared baking sheet. Refrigerate until firm, about 15 minutes.
- Line the pie shell with parchment paper and fill to the top with pie weights or dried beans. Bake in the center of the oven for about 20 minutes, until lightly browned. Remove the pie weights and parchment paper. Transfer the crust to a wire rack to cool, about 1 hour.
- Meanwhile, make the filling Reduce the oven temperature to 325°. In a heatproof medium bowl set over a saucepan of simmering water, melt the diced butter with the chocolate chips, stirring occasionally, until smooth, about 3 minutes. Stir in the vanilla and remove the bowl from the heat. Whisk in the granulated sugar, espresso, cinnamon and salt until blended. Whisk in the eggs, one at a time. Pour the filling into the cooled crust. Bake for about 45 minutes, until the center is set and the top begins to crack. Transfer the pie to a wire rack to cool completely, about 2 hours.
CHOCOLATE ESPRESSO BARS RECIPE
From recipeland.com
Servings 1Calories 627 per servingTotal Time 3 hrs
ROSE BROS CHOCOLATE ESPRESSO BAR, 80 G : AMAZON.CA ...
From amazon.ca
4.3/5 (21)Country/Region of origin CanadaBrand Rose bros coffeeFlavour Dark Chocolate, Coffee, Cocoa
HOLIDAY COOKIE RECIPES - CHOCOLATE ESPRESSO BARS RECIPE …
From womansday.com
Servings 24Total Time 1 hr 25 minsEstimated Reading Time 1 minCalories 165 per serving
CHOCOLATE ESPRESSO BARS - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 4 minsTotal Time 25 mins
KASHI JOI DARK CHOCOLATE ESPRESSO NUT ENERGY NUT BARS, 55G ...
From amazon.ca
Reviews 52
DARK CHOCOLATE ESPRESSO COOKIES | CRAZY FOR COOKIES ...
From coolfooddude.com
COFFEE CHOCOLATE BARS RECIPE | SOUTHERN LIVING
From southernliving.com
WHITE CHOCOLATE CHERRY ESPRESSO BARS - GAY LEA
From gaylea.com
CHOCOLATE ESPRESSO BARS — FRIED ... - PLANT BASED RECIPES
From frieddandelions.com
CHOCOLATE ESPRESSO BARS | FOOD CHANNEL
CHOCOLATE COVERED ESPRESSO OAT BARS RECIPE
From unconventionalbaker.com
CHOCOLATE ESPRESSO POWER BARS RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
HEALTHY NO-BAKE 3-LAYER CHOCOLATE ESPRESSO BARS {GF, VEGAN ...
From brighteyedbaker.com
OOEY-GOOEY DARK CHOCOLATE ESPRESSO DATE BARS | AMBITIOUS ...
From ambitiouskitchen.com
CHOCOLATE CHIP ESPRESSO BARS - LIVING HEALTHY WITH CHOCOLATE
From livinghealthywithchocolate.com
CHOCOLATE ESPRESSO BARS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
DARK CHOCOLATE ESPRESSO BAR BY PERUGINA - 3 OZ
From italianfoodonlinestore.com
CHOCOLATE ESPRESSO ENERGY BAR - HORNBY ORGANIC
From hornbyorganic.com
CHOCOLATE ESPRESSO BARS - HEALTHY DESSERTS - FLAX AND SUGAR
From flaxandsugar.com
ESPRESSO CHOCOLATE CHIP BISCOTTI - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
ASTRAY RECIPES: CHOCOLATE ESPRESSO BARS
From astray.com
CHOCOLATE PISTACHIO ESPRESSO BREAD: A PERFECT FOOD GIFT ...
From farmtojar.com
CHOCOLATE ESPRESSO BARS | CHOCOLATE ESPRESSO BARS ...
From americanrecipes.eu
ESPRESSO-SHORTBREAD BROWNIE BARS RECIPE - FOOD & WINE
From foodandwine.com
CHOCOLATE ESPRESSO REVEL BARS - THE BOY WHO BAKES
From theboywhobakes.co.uk
CHOCOLATE CHIP ESPRESSO ALMOND BARS RECIPE
From crecipe.com
CHOCOLATE ESPRESSO BAR 80G | QI NATURAL FOOD
From qinatural.ca
CHOCOLATE ESPRESSO PIE BARS - OMGFOOD
From omgfood.com
ESPRESSO CHOCOLATE BAR - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHOCOLATE ESPRESSO BARS | BAKED GOODS | QUENCH MAGAZINE
From quench.me
NO-BAKE CHOCOLATE ESPRESSO PROTEIN BARS - THE BETTY ROCKER
From thebettyrocker.com
HAZELNUT ESPRESSO MILLIONAIRE BARS | CBC LIFE
From cbc.ca
CHOCOLATE ESPRESSO NO BAKE GRANOLA BARS - SIMPLY UNBEETABLE
From simplyunbeetable.com
CHOCOLATE ESPRESSO ENERGY BARS – CHRISTINA'S FOOD AND TRAVEL
From christinasfoodandtravel.com
CHOCOLATE ESPRESSO BARS - WILLIAMS SONOMA
From williams-sonoma.com
DOUBLE CHOCOLATE ESPRESSO GOAT CHEESE BAR
From foodnessgracious.com
DOUBLE ESPRESSO BROWNIE BARS | CANADIAN LIVING
From canadianliving.com
You'll also love