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To make Caramel Mocha Icebox Cake Bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened cocoa powder - ½ cup granulated sugar - ½ cup unsalted butter, melted - 1 cup heavy cream - 1 cup sweetened condensed milk - 1 cup brewed coffee, cooled - 1 teaspoon vanilla extract - ½ cup caramel sauce (plus extra for drizzling) - 1 teaspoon instant coffee granules For an extra touch, consider these garnishes: - Whipped cream for topping - Chocolate shavings for garnish If you need to swap ingredients, here are some ideas: - Use chocolate cookies instead of graham crackers for a richer taste. - Swap the heavy cream with coconut cream for a dairy-free option. - Replace sweetened condensed milk with a homemade version using milk and sugar. - Use decaf coffee if you want to cut back on caffeine. These simple swaps can help you tailor the recipe to your taste while keeping the spirit of the dish intact. Enjoy making these delicious bars! To start, gather your mixing bowl. Add 1 ½ cups of graham cracker crumbs, ½ cup of unsweetened cocoa powder, and ½ cup of granulated sugar. Then, pour in ½ cup of melted unsalted butter. Mix it well until the crumbs are fully coated. This step gives the bars a rich flavor. Next, take the crumb mixture and press it into the bottom of a lined 9x9 inch baking pan. Make sure to create an even layer. Use the back of a measuring cup to pack it down firmly. This will form a solid base for the bars. Now, let’s make the filling. In a large bowl, whisk together 1 cup of heavy cream, 1 cup of sweetened condensed milk, and 1 cup of cooled brewed coffee. Add 1 teaspoon of vanilla extract, ½ cup of caramel sauce, and 1 teaspoon of instant coffee granules. Mix until the mixture is smooth and creamy. This filling is where the magic happens! Pour half of the coffee mixture over the crust in the baking pan. Smooth it out evenly with a spatula. Then, add another layer of the graham cracker mixture on top. Spread it gently, being careful not to disturb the filling below. Follow this with the rest of the coffee mixture, smoothing the top. Cover the pan with plastic wrap. Place it in the refrigerator for at least 4 hours, but overnight is best. This chilling helps the bars set up nicely and makes them easier to slice. Once the bars are set, take them out of the pan using the parchment paper. Slice them into squares or rectangles with a sharp knife. Drizzle extra caramel sauce on top for a delicious touch. You can also add whipped cream and chocolate shavings if you like. Enjoy your sweet treat! To get the best texture in your Caramel Mocha Icebox Cake Bars, focus on the crust. Make sure to pack the graham cracker mixture tightly. Use the back of a measuring cup to press it down firmly. This helps create a solid base that holds well. When mixing the filling, whisk until smooth. The heavy cream should be well combined with the other ingredients. This ensures a creamy and rich filling. One common mistake is not letting the bars chill long enough. They need at least 4 hours in the fridge, but overnight is best. This extra time helps the layers set properly. Another mistake is using warm coffee. Make sure your brewed coffee is cooled before mixing it into the filling. Warm coffee can cause the mixture to lose its nice, thick texture. To boost the flavor, consider adding a pinch of sea salt to the caramel sauce. This little touch can enhance the sweet and rich flavors. You can also experiment with flavored coffee. Try using hazelnut or vanilla coffee for a fun twist. For added texture, mix in some crushed nuts or chocolate chips into the filling. These small changes can take your dessert to the next level. {{image_2}} You can easily add new flavors to your Caramel Mocha Icebox Cake Bars. Try using flavored coffee instead of regular coffee for a nice twist. Hazelnut or vanilla coffee can add depth. You may also mix in a bit of cinnamon or nutmeg for warmth. If you want a fruity touch, consider adding a layer of raspberry or cherry preserves. This gives the bars a sweet and tart contrast. For those who need gluten-free options, use gluten-free graham crackers. They work just as well as regular ones. You can also make your own crust with ground almonds or oats. This keeps the bars crunchy and tasty. Check that your cocoa powder and condensed milk are gluten-free too. These changes let everyone enjoy the dessert without worry. Making vegan Caramel Mocha Icebox Cake Bars is simple. Swap the heavy cream for coconut cream or a plant-based whipping cream. Use sweetened almond or oat milk instead of condensed milk. For the butter, choose coconut oil or a dairy-free spread. Make sure the caramel sauce is vegan too. These swaps keep the creamy texture while being animal-free. Enjoy a delicious treat that fits many diets! Store the Caramel Mocha Icebox Cake Bars in the fridge. Use an airtight container to keep them fresh. If you don’t have one, cover the dish tightly with plastic wrap. This helps prevent them from absorbing odors. They will stay tasty for up to four days. You can freeze these bars too. Cut them into squares first. Then, wrap each piece in plastic wrap. Place the wrapped bars in a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight. These bars taste best when chilled. They are rich and creamy, perfect for a treat. Serve them cold straight from the fridge. For a fun twist, drizzle extra caramel sauce on top. You can also add whipped cream and chocolate shavings for a fancy look. Enjoy every bite! You can use digestive biscuits or vanilla wafers instead of graham crackers. Both options work well and add nice flavor. If you want a gluten-free choice, try almond flour or gluten-free cookies. Crush them and use like graham crackers. Yes, you can make these bars a day or two ahead of time. Just store them in the fridge until you are ready to serve. The flavors will blend better, and they will taste even more delicious. To keep the bars firm, chill them for at least 4 hours, or overnight is best. Make sure the filling is well combined and not too warm when you pour it over the crust. If they still feel soft, try adding a bit more cocoa powder to the crust. These bars go great with coffee or espresso. The coffee flavor in the bars complements the drink. You can also enjoy them with a glass of cold milk or a creamy vanilla latte. They are perfect for any sweet treat moment! This blog post covers everything you need to make Caramel Mocha Icebox Cake Bars. We discussed the key ingredients, including options for garnishes and substitutions. Step-by-step instructions guided you through each part, from the crust to serving. I also shared tips to avoid common mistakes and variations for gluten-free or vegan diets. Proper storage keeps these treats fresh and tasty. With these insights, you can create amazing bars that everyone will love. Enjoy your baking adventure!

Caramel Mocha Icebox Cake Bars

Indulge in the delightful layers of Caramel Mocha Icebox Cake Bars that blend rich chocolate, creamy coffee, and luscious caramel in every bite! This no-bake dessert is perfect for gatherings and easy to prepare with simple ingredients that you probably have at home. Ready in just 30 minutes plus chilling time, these bars are sure to impress. Click through for the full recipe and bring this sweet treat to life today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

½ cup granulated sugar

½ cup unsalted butter, melted

1 cup heavy cream

1 cup sweetened condensed milk

1 cup brewed coffee, cooled

1 teaspoon vanilla extract

½ cup caramel sauce (plus extra for drizzling)

1 teaspoon instant coffee granules

Whipped cream for topping (optional)

Chocolate shavings for garnish (optional)

Instructions
 

Prepare the Base: In a mixing bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until the crumbs are well-coated.

    Form the Crust: Press the crumb mixture into the bottom of a lined 9x9 inch baking pan, creating an even layer. Use the back of a measuring cup to firmly pack it down. Set aside.

      Make the Filling: In a large bowl, whisk together the heavy cream, sweetened condensed milk, cooled brewed coffee, vanilla extract, caramel sauce, and instant coffee granules until smooth.

        Layer the Mixture: Pour half of the coffee mixture over the graham cracker crust in the baking pan. Smooth it out evenly with a spatula.

          Add Another Layer: Carefully add another layer of the graham cracker mixture on top of the filling, spreading it gently. Follow with the remaining coffee mixture until it’s all used up and the top is smooth.

            Chill the Bars: Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set, preferably overnight for best results.

              Serve: Once set, remove the bars from the pan using the parchment paper. Slice into squares or rectangles with a sharp knife.

                Garnish and Enjoy: Drizzle additional caramel sauce on top and optionally add a dollop of whipped cream and chocolate shavings for extra flair.

                  Prep Time: 30 minutes | Total Time: 4 hour 30 minutes | Servings: 12