I mean, let’s get real.  Do these bars look like they even need any words to convince you how amazing they are?

Well, they don’t but since I can’t hand deliver one to each of you, let me tell you about these little lovers.  If you start with a graham cracker crust, you really can’t go wrong from there.  Then how about adding homemade caramel??  Now top that off with chocolate ganache and some smoked sea salt.  Oooh, oooh, oooh.  These are so naughty, but oh so nice.

I love graham crackers.  S’mores, graham crackers smeared with Nutella, graham cracker crust:  I’ll take it all.  I don’t even particularly like cheesecake, but if it has a graham cracker crust, I will have a piece and just eat the crust.  It’s just so buttery and subtly sweet.  I love that the ratio of crust in these unbelievable bars is equal to the other delicious layers.  It’s about time a graham cracker crust gets to shine as a leading role in a dessert, don’t you think?

Sometimes making homemade caramel can be challenging.  But this perfectly velvety caramel is so easy to make!  It’s the perfect chewiness-not so soft that it oozes everywhere, but not so stiff that it might pull the fillings out of your teeth either!

Finally, a thick luscious layer of semi-sweet chocolate ganache.  I love the way a little bit of coffee added to chocolate can enhance and intensify the flavor of the chocolate exponentially and that’s exactly what you get with this coffee-spiked ganache.  As if that’s not special enough, what makes this topping especially unique is the smoked sea salt sprinkles!  A little salt to balance the sweet.

Have I convinced you yet?  Just be a little naughty and make the bars already!

 

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 (Recipe adapted from Giada DeLaurentiis)

graham cracker crust pressed into prepared pan

baked graham cracker crust

heat caramel mixture

until it reaches 240° 

pour caramel over graham cracker crust

melt chocolate and cream together

stir coffee into chocolate mixture and pour over caramel layer

sprinkle with sea salt

 

 

 

 

 

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.

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50 Comments ( Reply )

  1. Tanyab1990
    Aug 30, 2011 @ 8:31 am

    Wow! These are right up my alley. I bet the smoked sea salt adds that unique taste that puts these right over the top!

    Tanya
    http://Www.3-square meals.com

    Reply

    • Mercedes
      Aug 30, 2011 @ 9:02 am

      You’re right! The smoked sea salt is what makes these the perfectly unique sweet and salty combination!

      Reply

  2. Sasha @ The Procrastobaker
    Aug 30, 2011 @ 4:44 pm

    These look like…well just pure heaven really! I am definitely hoping to give these a try, will be dreaming of them until i do! 🙂

    Reply

    • Mercedes
      Aug 30, 2011 @ 4:47 pm

      Thanks Sasha! They really are quite amazing! Let me know if you try them!

      Reply

  3. megan {a dash of megnut}
    Aug 30, 2011 @ 6:24 pm

    these look absolutely amazing!!!

    Reply

    • Mercedes
      Aug 30, 2011 @ 7:17 pm

      Thanks Megan! They were pretty spectacular!

      Reply

  4. emily (a nutritionist eats)
    Aug 30, 2011 @ 8:39 pm

    BEAUTIFUL pictures Merc!! Wow!
    I want these bars in my belly. I might make them this weekend actually!

    Reply

    • Mercedes
      Aug 30, 2011 @ 9:14 pm

      Yay! Let me know if you do make them! They are fantastic!

      Reply

  5. Nikki
    Aug 30, 2011 @ 9:28 pm

    W.O.W. These look wonderful!

    Reply

    • Mercedes
      Aug 30, 2011 @ 10:17 pm

      Thanks Nikki! They were pretty amazing!

      Reply

  6. Chocolate Shavings
    Aug 31, 2011 @ 7:42 pm

    Those look perfect!

    Reply

    • Mercedes
      Aug 31, 2011 @ 9:01 pm

      Oh you are too kind! Thank you!

      Reply

  7. Julia
    Sep 01, 2011 @ 7:01 am

    Shoot, you had me at coffee. Then at Chocolate. Then at caramel. No convincing needed here. This s a done deal!

    Reply

    • Mercedes
      Sep 01, 2011 @ 8:10 am

      I know there really is nothing bad about these bars! Thanks Julia!

      Reply

  8. Peggy
    Sep 01, 2011 @ 5:09 pm

    I’m with you on the graham cracker crust – It’s my favorite part of any piece of pie that has it! And these caramel bars sound simple amazing =)

    Reply

    • Mercedes
      Sep 01, 2011 @ 5:18 pm

      Glad I’m not the only crust-lover! Thanks Peggy!

      Reply

  9. Alison @ Ingredients, Inc.
    Sep 01, 2011 @ 6:36 pm

    omg amazing

    Reply

    • Mercedes
      Sep 03, 2011 @ 11:55 am

      Thank you Alison!

      Reply

  10. Karen
    Sep 03, 2011 @ 8:31 am

    Do these need to be refrigerated all the time, or only until firm?

    I’d love to take them on vacation with friends but wondered if the caramel would run on the day long drive in a cooler.

    I’ll have to try these even if they won’t travel well-they sound so very yummy.

    Reply

    • Mercedes
      Sep 03, 2011 @ 11:58 am

      I think the bars would travel well in a cooler Karen. I would refrigerate or even freeze them before putting them in the cooler and storing them in a single layer would be best. They are definitely a crowd pleaser! I hope you enjoy them!

      Reply

  11. Lauren @ Keep It Sweet
    Sep 03, 2011 @ 8:45 am

    Saw the link to these on Brown Eyed Baker- they look amazing! I’ll be looking for an excuse to make these soon:-)

    Reply

    • Mercedes
      Sep 03, 2011 @ 12:01 pm

      Thanks Lauren! These bars are pretty amazing! I hope you give them a try and love them as much as I did!

      Reply

  12. eat.drink.frolic.
    Sep 03, 2011 @ 5:38 pm

    omg! This looks amazing! Can’t wait to try it!

    Reply

    • Mercedes
      Sep 05, 2011 @ 9:34 am

      Thank you! I hope you do give them a try, they are so good!

      Reply

  13. marla
    Sep 04, 2011 @ 5:48 pm

    These triple layer bars look blissful! I would love if you added this and any other links to my “Happy Post” today. http://su.pr/1bZ8fp

    Reply

    • Mercedes
      Sep 05, 2011 @ 9:40 am

      Maria, I’m sorry, I did not get to your comment unitl today (I am at our family lake cabin with limited technology access!), but let me know if you would still like me to add the bars to your “Happy Post” today! Thank you and have a great Labor Day!

      Reply

  14. Karen
    Sep 04, 2011 @ 10:29 pm

    I’m going to make these this week! They look delicious. What is the trick to cutting the bars so they look perfect like your pictures? Usually the top layer smears into the layer below and so on. Any advise would be appreciated!

    Reply

    • Mercedes
      Sep 05, 2011 @ 9:37 am

      I refrigerated them overnight and then used a large chef’s knife to cut them. Also, I wiped the blade off between each cut to prevent the smearing that you mentioned! I hope that helps and you enjoy them!

      Reply

  15. Janice
    Sep 11, 2011 @ 9:53 pm

    Hi, love your websight!! Tried to make these bars and the 12 Grahams, 1/4 cup sugar , and stick and a half of butter seemed like way to much butter. The butter dripped out of the springform on to the oven bottom and it took way longer to bake to get it to set. Is that the right ratio of butter or did I do something wrong? Any tips? They tasted good, way good, but the crust ended up almost like a toffee(crunchy). Any help would be appreciated:-)

    Reply

    • Mercedes
      Sep 12, 2011 @ 6:00 pm

      Hello Janice! Thanks for reading! I used 1 1/2 sticks of butter and the crust was certainly moist, but I did not have the problem with it leaking or running everywhere. I’m sorry to hear about your experience with that! I feel that you could reduce the butter in the crust to 1 stick without any trouble. Let me know if you try them again with this modification and if it solves your problem. I’m glad they still tasted good!

      Reply

  16. Emily
    Sep 25, 2011 @ 8:47 pm

    I was just wondering if the springform pan is necessary for these bars. I would like to make them for a family get together this weekend but don’t want to have to go buy new bakeware if I don’t have to!
    Thank you!

    Reply

    • Mercedes
      Sep 25, 2011 @ 9:38 pm

      Hi Emily! I don’t think the springform pan is absolutely necessary for these bars. If you don’t want to use that type of pan, I would recommend a square pan and I would line it with parchment paper with the sides hanging over so that the bars are easy to remove, cut and serve. I hope that helps and that you enjoy the bars!

      Reply

  17. Christine @ Whiskful Thinkin'
    Oct 03, 2011 @ 6:31 pm

    I absolutely need these in my life. Will be trying them out soon, VERY soon!

    Thanks for inspiring a teen cook!

    Reply

    • Mercedes
      Oct 03, 2011 @ 6:52 pm

      Oh you are so sweet and just made my day! Let me know if you make the bars and if you liked them! They really are quite simple and so delicious! Thanks for reading!

      Reply

  18. Caitlin
    Oct 04, 2011 @ 4:43 pm

    These were GREAT. Everyone that had them (which was quite a number of people in my apartment building) LOVED them and are asking me to make them again!
    Thanks for the great recipe!

    Reply

    • Mercedes
      Oct 04, 2011 @ 6:27 pm

      Yay! It makes me so happy to hear that the recipe was successful for you and that the bars were a hit! Thanks for letting me know!

      Reply

  19. Tiki
    Oct 09, 2011 @ 3:15 pm

    I made the cookies and got good responses. But ran into some problems during preparation. Where I live (Israel) we dont have Graham crackers , I used the caramel cookies (Lotus) but I did not know what is the right amount of cookies. Here, a stick of butter weights 100 grams, I do not know what your stick of butter weights. What cup size do you use? i use 250 cc. It will help if you use weights (grams) instead of stick, cups etc. it would be easier to translate the recipe and make it right. I guessed the measurements and I’m not sure that’s it was right .
    When I made the caramel i cooked it to a temperature of 110 degrees Celsius but after cooling when we ate the cookies we felt the grains of crystallized sugar caramel, Do you know what caused it? The Caramel in your images looks soft but not crystallized. I hope my english is ok.
    Anyway, people liked thos bars.

    Reply

  20. Jamie | My Baking Addiction
    Oct 09, 2011 @ 7:54 pm

    Me and salted desserts have a thing for each other. These look incredible – that layer of caramel in calling my name. Thanks so much for linking them up in the Holiday Recipe Exchange!

    Reply

    • Mercedes
      Oct 10, 2011 @ 6:59 pm

      I know, the sweet/salty combination is irresistible isn’t it? I’m excited about the Holiday Recipe Exchange that you are hosting!

      Reply

  21. Christine @ Whiskful Thinkin'
    Oct 16, 2011 @ 6:40 pm

    These were absolutely FABULOUS.

    AMAZING. DELICIOUS. RIDICULOUSLY YUMMY.

    No other words to describe them! I have one batch cooling (I’ve made three total since commenting), and have never had such rave reviews. I brought them to school with me and literally ANYONE and EVERYBODY who tried them bit into them with a look of sheer ecstasy. People came up to me asking to try them because one of their friends who had tried one had told them they were crazy good.

    Thank you so much for the recipe! This is a new favorite of mine.

    If you could, could you recommend any other of your favorite recipes? I’d love to try them!

    Reply

    • Mercedes
      Oct 17, 2011 @ 5:43 pm

      Thank you so much Christine! I’m glad that the bars have been such a hit! I will send you an email soon with other recommended favorite recipes! Thanks again for reading and for the nice comment!

      Reply

  22. Christine @ Whiskful Thinkin'
    Oct 16, 2011 @ 6:40 pm

    These were absolutely FABULOUS.

    AMAZING. DELICIOUS. RIDICULOUSLY YUMMY.

    No other words to describe them! I have one batch cooling (I’ve made three total since commenting), and have never had such rave reviews. I brought them to school with me and literally ANYONE and EVERYBODY who tried them bit into them with a look of sheer ecstasy. People came up to me asking to try them because one of their friends who had tried one had told them they were crazy good.

    Thank you so much for the recipe! This is a new favorite of mine.

    If you could, could you recommend any other of your favorite recipes? I’d love to try them!

    Reply

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