The David Beckham of Espresso Caramel Bars

Credit for this post's title is all due to Jes, see her comment below. I just had to change it when she said what she did and that comment pretty much made my day!
I am going to turn your taste buds up and get your mouths watering and stomach rumbling today. I saw this recipe a few weeks ago and just had to make it, and today I have for you espresso caramel bars. Can you say yummy and I want it now! Get ready for this awesomeness you will soon feast your eyes upon.

For this recipe, first gather together your ingredients.

For the graham cracker layer, you need 12 whole graham crackers(cinnamon if you can find them) (this will equal to 2 cups worth of crumbs), 1/4 cup sugar, 1 1/2 sticks melted butter.

For the caramel layer, you will need 1/2 cup heavy cream, 1 stick (1/2 cup) butter, room temperature, 1 1/2 cup brown sugar, 1 tablespoon water. 

For the chocolate ganache layer, you will need 2 cups semisweet chocolate chips, 1/2 cup heavy cream, 1 3/4 teaspoons instant espresso powder, 1 teaspoon smoked sea salt(optional).

Preheat your oven to 350 degrees. This recipe calls for a spring form pan and line the bottom of the pan with parchment pan and grease the paper with either cooking spray or butter.

In a bowl combine the graham cracker crumbs and the white sugar. 

Add in the melted butter and mix until thoroughly combined. 

Pour all of the graham cracker crumb mixture into the spring form pan and press down the crumbs. Put the spring form pan on a baking sheet and pop it in the oven.

Bake the graham cracker crumb layer in the oven for 10-12 minutes or until golden brown.

Once the graham cracker crumbs are baked pull the pan out of the oven. 

Make the caramel layer starting with a heavy bottomed pan, add the butter, the heavy cream, brown sugar and water. 

Stir the ingredients until it is smooth and the butter is completely melted. Allow the mixture to come to a boil but don't stir and when it reaches 240 degrees on a candy thermometer. Once the caramel has reached 240 degrees(about 5-7 minutes cooking time), pour the caramel over the baked graham cracker crust. 

Set the bars aside for 20 minutes to cool, then place the bars into the freezer for 10 minutes so the caramel freezes.

In a double boiler add the chocolate chips and cream. 

Melt the chocolate completely then add in the espresso powder and stir the chocolate to incorporate the powder. 

Remove the bars from the freezer and pour the chocolate layer over the caramel layer and smooth it out with a spatula. If you are using the smoked sea salt, sprinkle it over the chocolate layer. 

Refrigerate the bars for at least an hour before you eat them, as hard as it may be, wait that full hour.

After the hour you will want the bars to return to room temperature so I hate to say it but I am going to make you wait for another 30 minutes before you can finally eat the bars. Ok the grand finale, remove the bars from the spring form pan, slice them, serve, eat and enjoy!

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