Mocha Caramel Bites 🍬 | Hostess gift 🎁 ideas by morEwish

What better gift to give this holiday season than one that can be eaten? This small, thoughtful gift is a good way to thank a hostess

Graham cracker crust with gooey caramel center and yummy chocolate coffee topping, I know this explanation is enough and i bet you are drooling now!

Video Tutorial:

Ingredients:

Crust:
Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted

Caramel:
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water

Chocolate Sauce:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder

For the crust:
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. You can use rectangular shaped one for nice square pieces
Spray the paper and the sides of the pan with cooking spray.
In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs.
Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.
Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:
While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water.
Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
Now for those of you who doesn't have candy thermometer. Drop some candy into cold water. If the candy forms a soft, flexible ball it is at a temperature of 235-240 degrees Fahrenheit or at the soft ball stage, and that's what we need for this recipe.
Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water.
Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder.
Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula.
Refrigerate for at least 1 hour until firm.
Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer.
Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.