Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, instant espresso powder, vanilla extract, and salt. Stir continuously until the mixture is well combined and begins to simmer. Allow it to cook for about 5 minutes, stirring constantly, until it thickens slightly.
- Pour the caramel mixture over the graham cracker base in the baking dish, spreading it evenly with a spatula.
- Bake the bars in the preheated oven for 25-30 minutes, or until the caramel is bubbly and the edges are lightly golden.
- Once out of the oven, let the bars cool in the baking dish for at least 30 minutes. Then, lift the bars out using the parchment paper overhang and transfer them to a cutting board. Slice into squares and enjoy!
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Let the bars cool completely before slicing for clean edges.
- Store leftover bars in an airtight container at room temperature for up to five days.
- Feel free to sprinkle some sea salt on top of the caramel layer before baking for an added flavor dimension.