1 ¾ cup all purpose flour
¾ cup confectioners’ sugar
1/3 cup baking cocoa
1 1/4 tbsp sea salt, divided
4 tbsp coffee, divided
¾ cup cold butter
14oz. can sweetened condensed milk
1 teaspoon vanilla
2 cups semi-sweet chocolate chips, divided
¼ tsp cayenne pepper
20 cubes of caramel
1 cup chopped almonds
1/3 cup toffee bits
In a food processor combine the flour, sugar, ¼ tsp salt and cocoa. Add the butter and 2 tbsp coffee and process just until the mixture resembles coarse sand.
Press firmly into a buttered 13 x 9 baking pan.
Bake at 350 degrees for 10 minutes.
While crust is baking, combine condensed milk, vanilla, 2 tbsp coffee, cayenne pepper and 1 cup choc. chips in a medium saucepan. Heat, stirring until mixture is smooth.
In a bowl, combine almonds, toffee bits, 1 tbsp sea salt and remaining cup of choc. chips.
Remove crust from oven. Divide caramels evenly over the crust.
Pour chocolate mixture over crust. Sprinkle almonds, toffee, salt and choc. chips over the chocolate layer and press down firmly.
Bake another 18-20 minutes. Let cool. Enjoy!
* This is a very rich recipe so cut into about 1 inch squares.