Coffee and caramel bars

Ingredients:

Cake

• 12 whole cinnamon graham crackers (170 g), crumbled, or 2 cups cinnamon graham cracker crumbs
• 1/4 cup sugar
• 170 g unsalted butter, melted
• Cooking spray

Caramel

• 0.5 cups heavy cream
• 110 g unsalted butter, room temperature
• 1.5 cups light brown sugar
• 1 tbsp. water
• Special equipment: caramel thermometer

Chocolate layer

• 2 tbsp. (340 g.) semi-sweet chocolate granules
• 0.5 cups heavy cream
• 1 and 3/4 teaspoons dry instant espresso
• 1 tsp smoked sea salt (optional)

Preparation:

1. Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment or waxed paper. Spray the parchment and the sides of the pan with cooking spray.
2. Make a graham cracker crust:
   
   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 pulse until the mixture begins to form lumps. Press the mixture into the bottom of the prepared pan, pressing gently to form an even crust. Place the pan on a baking sheet and bake for 10-12 minutes, until golden brown. Cool for 15 minutes.
3. Prepare the caramel while the cake is cooling.:
   
   In a medium, heavy-bottomed saucepan, combine 1/2 cup heavy cream, butter, sugar, and water. Stir over medium heat until smooth. Bring to a boil and cook, without stirring, until the temperature reaches 235°F (115°C), about 5-7 minutes. Carefully pour the caramel over the warm cake. Cool for 20 minutes. Place in the freezer to set, about 10 minutes.
   
4. Melt the chocolate in a double boiler and pour it over the caramel.:
   
   Combine the chocolate and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate is melted and the mixture is smooth, about 3 minutes. Stir in the espresso powder. Remove the pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth it out with a spatula. Sprinkle with smoked sea salt, if using. Refrigerate for at least 1 hour to set.
   
5. Bring the dessert to room temperature, about 30 minutes. Using a warm, slightly damp knife, carefully run a circle around the perimeter of the chocolate layer. Remove the ring from the pan and peel off the parchment paper. Cut the dessert into 4x1 cm bars and store in a tightly sealed plastic container.