Belgian Chocolate Caramel Bars

So I am beginning to learn a little more about baking.  I did not follow a recipe here but I did look up to make sure my plan for the graham cracker crust and the caramel would work.  The genesis for this dessert was seeing Giada do something that combined these 3 ingredients.  My regular readers know I had the cooking channel on in the background while I listened to my music so I think these were the 3 flavors she merged.

 

On my sojourn to the restaurant depot for the ground beef purchase (see meatball post), I saw a big bag of Belgian chocolate.  Memory kick in, Giada dessert, and an idea was manifested and acted on.  Now the key was to ultimately put this in the freezer to sit and have all the layers get firm. 

 

 

 

Directions:

Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes.  Remove from oven and set aside.

 

Caramel:

Ingredients:

• 1 cup water
• 1 cup sugar 
• 2 tsp vanilla

In a sauce pan combine all ingredients and bring to boil.  Mix completely.  Using a candy thermometer, cook until the temperature reaches 325 degrees.  Do not mix anymore but mix by swirling in the sauce pan.  Remove from heat.

 

Belgian Chocolate:

I truly eyeballed this one but I had approximately 1 cup of Belgian chocolates and 1 cup of whole milk.  Simply heat the milk and stop when the bubbles appear along the sides of the sauce pan.  Pour the chocolates into a metallic bowl.  Pour in the heated milk and mix until the chocolate completely melts.

 

Directions for assembling: 

I used a heart shape dish my wife had.  You can use most any container roughly 8″ x 8″.  Take the hardened graham cracker crust and pour in the caramel mixture.  Put in the fridge for 1 – 2 hours so it hardens.  Remove from the fridge and pour over the chocolate.  I put it in the fridge but wanted it firmer.  So I put it in the freezer overnight and got the texture, firmness I wanted.  Enjoy!