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Community Posted Recipe
Posted on 4/14/2012 by
Recipe courtesy Giada De Laurentiis I just changed it to lower some of the fat and sugar not sure how well that worked out though :) it is yummy !
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1 spray(s) cooking spray, Spray wax paper Lined Pan
12 oz graham cracker(s), Ground to a fine powder
8 oz I Can't Believe It's Not Butter! Soft Margarine
1 1/2 cup(s) packed light brown sugar
2 cup(s) Hershey's Chips, Dark, Sugar Free
1 cup(s) Land O Lakes® Fat-free Gourmet Half & Half, can also use Fat Free Condenced Milk Not sweet
1 oz sea salt
Ingredients Crust: Vegetable cooking spray 12 whole (6 ounces) graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs 1 1/2 sticks (6 ounces) CBINB melted Directions Caramel: 1/2 cup FF Half and half 1 stick (4 ounces) CBINB at room temperature 1 1/2 cups light brown sugar 1 tablespoon water Chocolate Layer: 2 cups (12 ounces) sugar free chocolate chips 1/2 cup Half and Half 1 3/4 teaspoons instant espresso powder Optional 1 teaspoon smoked sea salt, optional Special equipment: a candy thermometer 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. 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. 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 pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, cut into 40 equal squares
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