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Chocolate Ganache-Caramel Cookie Tart
Chocolate Ganache-Caramel Cookie Tart
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Prep Time:
30 minutes
Total Time:
4 hours 10 minutes
Indulgent chocolate tart with caramel drizzle, sea salt, and cookie crust - a showstopping dessert.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • Water, oil and egg called for on cookie mix pouch
  • 1/3 cup butter, melted
  • 30 caramels, unwrapped
  • 3 tablespoons heavy whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1/4 cup caramel sauce
  • 1/2 teaspoon coarse sea salt
Instructions:
  • Preheat oven to 375°F. Bake 36 cookies following instructions on the pouch. Allow to cool completely for about 15 minutes. Keep 8 cookies in an airtight container for later use.
  • Preheat the oven to 350°F and generously coat a 9-inch tart pan with a 1-inch rim and removable bottom with cooking spray.
  • Using a food processor, crush half of the remaining cookies into fine crumbs and transfer to a medium bowl. Crush the second half of the cookies and add to the bowl. Stir in melted butter until fully combined. Firmly press the mixture into the bottom and sides of a tart pan. Place the tart on a baking sheet with a rim and bake for 14 to 18 minutes, or until the crust is set in the center. Allow to cool for 15 minutes before proceeding.
  • Microwave the Caramel Layer ingredients in a medium bowl on High for 1 minute and 30 seconds, stirring halfway through. Continue to stir in 15-second intervals until the caramels are melted and smooth. Pour the mixture over the baked crust and refrigerate for 10 minutes.
  • Place chocolate chips in a medium microwave-safe bowl. Heat 3/4 cup whipping cream in a 1-quart saucepan over medium-low heat for 3 to 5 minutes until hot. Pour the hot cream over the chocolate chips in the bowl and let it sit for 5 minutes. Stir until smooth. If necessary, microwave the chocolate-cream mixture uncovered in 15-second intervals on Medium (50%) until the chocolate is smooth to stir. Pour the chocolate mixture over the caramel layer on the tart. Chill in the refrigerator uncovered for about 2 hours until the chocolate is set.
  • Allow the tart to sit at room temperature for 10 minutes to enhance flavors. Drizzle caramel sauce around the edges and sprinkle with sea salt for a perfect sweet and salty finish. Store the tart in the refrigerator with a loose cover for freshness.

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