Tuesday, May 21, 2013

Chocolate Ganache Bar on Chocolate Graham Cracker Crust: GYCO

Last week, I shared my recipe for Margarita Bars. From that experiment and that crust recipe, I started working on something more chocolatey and less boozey. These bars definitely have some kick though with the added espresso! They are kinda like a Mocha Bar.

Mocha Bars
  • 4 Tbsp unsalted butter, melted and cooled, plus more for the pan
  • 1 cup graham cracker crumbs, 6 crackers
  • 1/4 cup oats
  • 1/4 cup sugar
  • 3 Tbsp cocoa powder
  • 2 tsp. freshly ground espresso
  • 1 tsp. ground cinnamon
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 Tbsp. freshly ground espresso
  • sea salt
  1. Preheat the oven to 350*F and an 8x8 inch cake pan by brushing it with melted butter and then lining it with a piece of parchment paper with a little bit of overhang.
  2. Prepare the crust by pulsing crackers, oats, espresso, and cocoa powder in a food processor. In a separate bowl combine the cinnamon and sugar. Add the graham cracker mixture to the sugar and then add butter. Mix together by hand.
  3. Press the crust mixture into the prepared pan. Bake for about 8 – 10 minutes until slightly browned. When the crust is done, let it cool on a wire rack for about 30 minutes. If you want to speed the cooling along, stash it in the fridge or even freezer for a short time.
  4. Place 6 oz of chocolate in a medium size bowl. GENTLY heat the whipping cream and ground espresso to boiling. Strain out the grounds then add the boiling cream to the bowl with the chocolate and let it sit for a minute. Then start stirring in one direction with a whisk until it combines and all the chocolate is melted. It will look smooth and shiny.
  5. Smooth ganache over cooled crust and sprinkle with sea salt. Chill until hardened. The bars will lift out of the pan using the parchment. Cut into squares using a serrated knife and serve!


fourmarrsonevenus said...

My gosh... all these amazing recipes..hello! What a great one here...thanks for cooking with us!

Deb said...

Your bars look amazing... stopping by from the challenge to say hi!

Christie McCann said...

Oh. This looks like something I want in my mouth right now! YUM!

Paula Jones said...

This totally looks awesome!! Love this challenge

Ashley Armstrong said...

Thanks for stopping by! Chocolate was a great ingredient. Thanks for hosting!

Ashley Armstrong said...

Thanks for stopping by again Deb! Your Pecan Tart looks divine.

Cath said...

These look delicious! You can't go wrong with ganache.

Thank you for sharing

Ashley Armstrong said...

After making the bars for the Spiked! challenge, my husband said he could eat just the ganache all day long. The 8x8 pan of these bares did not last 3 days. He pretty much inhaled them.

Thanks for stopping by!

Ashley Armstrong said...

Thanks. They were so good! And really, really easy to make! The hardest part is waiting for the ganache to set.

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