Caramel Espresso Bars

Cookie Base

• 2 cups Graham cracker crumbs about 12 rectangles - (I used 250 gms Digestive cookies)
• 50 gms – ¼ cup sugar
• 170 gms – 1 ½ sticks 6 oz. butter, melted

Caramel Layer

• 120 ml – ½ cup heavy cream
• 115 gms – 1 stick 4 oz. unsalted butter, at room temperature
• 300 gms – 1 ½ cups brown sugar
• 1 tbsp water

Espresso Chocolate Ganache Layer

• 340 gms – 2 cups 12 oz. semisweet chocolate, chopped (I used 72% cocoa)
• 120 ml – ½ cup heavy cream
• 1 tsp instant espresso powder I used 1 shot of espresso