-
1
For the crust: Place an oven rack in the center of the oven and preheat the oven to 350F.
-
2
Spray a 7 x 10 3/4-inch nonstick baking pan with cooking spray.
-
3
Lay a 6 x 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the long sides.
-
4
Spray the parchment paper lightly with cooking spray.
-
5
In the bowl of a food processor, combine the graham crackers and brown sugar.
-
6
Process until the mixture resembles fine bread crumbs.
-
7
Add the melted butter and blend until the mixture is combined.
-
8
Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
-
9
Bake for 10 to 12 minutes, until the edges of the crust are golden.
-
10
Cool at room temperature for 10 minutes.
-
11
For the caramel: In a medium heavy-bottomed saucepan, combine the heavy cream, butter, brown sugar, and 1 tablespoon water.
-
12
Stir over medium heat until the mixture is smooth.
-
13
Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240F, 5 to 7 minutes.
-
14
Carefully pour the caramel over the cooled crust.
-
15
Allow the caramel layer to cool and set at room temperature, about 30 minutes.
-
16
For the chocolate layer: Combine the chocolate chips and heavy cream in a heat-proof bowl and place over a pan of gently simmering water, making sure the bottom of the pan does not touch the water.
-
17
Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.
-
18
Whisk in the espresso powder.
-
19
Pour the chocolate mixture over the caramel layer and smooth the edges with a spatula.
-
20
Sprinkle the top with the sea salt, if using.
-
21
Allow the chocolate layer to harden at room temperature, 1 to 2 hours.
-
22
Using a warm, damp knife, carefully cut around the edges of the dessert to free it from the pan.
-
23
Using the paper overhang as handles, carefully remove it from the pan.
-
24
Cut into 1-inch bars and store refrigerated in an airtight container.
-
25
Allow the refrigerated bars to come to room temperature for at least 1 to 2 hours before serving.
