Caramel Coffee Chocolate Squares
What’s that treat you wish your local chocolate store had in stock at all times? I know, it’s those perfect Caramel Coffee Chocolate Squares.
Hear me out.
Imagine biting into a rich, layered dessert that blends bold flavors with creamy textures.
This homemade creation combines roasted notes, velvety sweetness, and a hint of salt for a treat that’s as visually stunning as it is delicious.
Each bite delivers a perfect harmony of bitter and sweet, making it ideal for special occasions or everyday indulgence.
What sets these squares apart?
They are rich and have a fudgy chocolate base infused with espresso.
On top of that there’s gooey caramel and a finish of smooth coffee-chocolate ganache.
Perfect for any time you crave a little luxury or even for special occasions.
The recipe balances time-tested techniques with modern shortcuts and so precision matters here.
From heating dairy to the right temperature to timing each cooling phase, the process rewards attention to detail.
Ready to create something unforgettable? Let’s dive into the tools, ingredients, and methods that make these squares a standout.
Essential Ingredients and Kitchen Tools
The foundation of any great treat lies in quality components and reliable tools.
Let’s explore what you’ll need to achieve those crisp layers and balanced flavors everyone loves.
Ingredients
Makes about 16 caramel coffee chocolate squares
Espresso Chocolate Base:
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 2 large eggs
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
Caramel Layer:
- ½ cup store-bought caramel sauce or homemade caramel
- ¼ tsp fine sea salt (optional, for salted caramel)
Coffee Ganache Topping:
- ¾ cup semi-sweet or dark chocolate chips
- ¼ cup heavy cream
- 1 tsp instant coffee or espresso powder
Tools That Make the Difference
A food processor ensures even crumbs for the base.
Use a 9×9-inch non-stick pan with parchment sling handles for easy lifting.
A candy thermometer prevents burnt caramel. Aim for 245°F for perfect consistency.
Precision matters: measure flour with a kitchen scale (1 cup = 120g) and set timers for each cooling phase.
These steps guarantee bars that hold their shape without crumbling.
Mastering Caramel Coffee Chocolate Squares
The secret to a showstopping treat lies in meticulous layering techniques.
You’ll start by pressing a nutty crust into your pan, then build silky fillings that set perfectly.
Each step is simple, but timing and temperature are your best friends here.
Step-by-Step Instructions
Make the Espresso Chocolate Base
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a saucepan, melt butter over low heat. Remove from heat and stir in sugar, vanilla, and espresso powder.
- Add eggs one at a time, whisking until glossy and smooth.
- Stir in flour, cocoa powder, and salt until just combined.
- Pour batter into prepared pan and smooth out evenly.
- Bake for 18–22 minutes, or until a toothpick comes out mostly clean.
- Let it cool slightly before adding caramel.
Add the Caramel Layer
- Warm the caramel sauce slightly so it spreads easily.
- Pour over the chocolate base and spread evenly.
- Optional: Sprinkle a touch of sea salt for a salted caramel twist.
- Place the pan in the fridge to set while you make the ganache.
Make the Coffee Ganache
- In a small saucepan, heat heavy cream until just simmering.
- Remove from heat and stir in chocolate chips and instant coffee until smooth and glossy.
- Let the ganache cool slightly, then pour over the caramel layer and spread evenly.
Chill and Slice
- Chill the pan in the fridge for at least 2 hours, or until fully set.
- Lift the slab out using the parchment paper and slice into squares using a sharp knife warmed under hot water (for clean edges).
Pro tip: Let layers cool completely between steps. Rushing can cause smudged edges.
Art in the form of Caramel Coffee Chocolate Squares
Creating delightful desserts that have coffee and chocolate in them is both an art and a science.
Such is the case of these layered squares.
By focusing on quality ingredients, like fresh butter and flaky salt, you ensure every bite shines.
Remember: patience during cooling steps keeps layers distinct, while a hot knife guarantees clean slices.
Store leftovers in an airtight container for up to five days.
For parties, arrange pieces on a chilled platter to maintain texture.
This recipe allows for flexibility and creativity, so don’t be afraid to try new things:
Swap nuts in the crust or adjust sweetness to suit your taste.
Whether you stick to the classic method or add personal flair, this treat proves that simple techniques yield extraordinary results.
Now go grab your pan and let your kitchen skills shine!
Looking for a bigger challenge?
Take a look at my recipe for White Chocolate Espresso Macarons.
FAQ
Can I use instant coffee instead of espresso powder?
Yes! Instant coffee works well for enhancing the flavor. Dissolve 1 teaspoon in 1 tablespoon of hot water to match the intensity of espresso powder.
How do I prevent the caramel from sticking to the pan?
Line your baking dish with parchment paper, leaving an overhang on two sides. This makes it easier to lift out the finished bars for slicing.
Can I make these squares without a stand mixer?
Absolutely. A handheld mixer or even vigorous stirring by hand will work for blending the crust and other layers. Just ensure the butter is fully incorporated.
What’s the best way to store leftovers?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let chilled bars sit at room temp for 10 minutes before serving.
Can I use milk chocolate instead of dark?
Sure! Milk chocolate creates a sweeter ganache. For balance, consider reducing the sugar in the crust by 1-2 tablespoons if using this swap.
How long does the ganache take to set?
It typically sets in 1-2 hours at room temperature. Speed it up by chilling in the fridge for 30 minutes, but avoid over-hardening.
