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Chocolate Ganache-Caramel Cookie Tart

Betty Crocker Kitchens
Updated Sep 18, 2018
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The definition of a decadent dessert, this dreamy chocolate ganache-caramel tart (with chocolate chunk cookie base, of course) gets drizzled with caramel sauce and sprinkled with sea salt to become an absolute showstopper.

Chocolate Ganache-Caramel Cookie Tart

  • Prep Time 30 min
  • Total 4 hr 10 min
  • Servings 16
  • Ingredients 9
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Ingredients

Cookie Crust

Caramel Layer

  • 30 caramels, unwrapped
  • 3 tablespoons heavy whipping cream

Chocolate Layer

  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup heavy whipping cream

Toppings

  • 1/4 cup caramel sauce
  • 1/2 teaspoon coarse sea salt

Instructions

  • Step 
    1
    Heat oven to 375°F. Make 36 cookies as directed on pouch. Cool completely, about 15 minutes. Store 8 cookies in airtight container for another use.
  • Step 
    2
    Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
  • Step 
    3
    In food processor, process half of the remaining cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in melted butter until well blended. Press very firmly on bottom and up side of tart pan. Place tart on rimmed baking sheet. Bake 14 to 18 minutes or until crust is set in center. Cool 15 minutes.
  • Step 
    4
    In medium microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Stir in 15-second intervals until caramels are melted and can be stirred smooth. Pour over baked crust. Refrigerate 10 minutes.
  • Step 
    5
    In medium microwavable bowl, place chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. If needed, microwave chocolate-cream mixture uncovered on Medium (50%) in 15-second increments until chocolate can be stirred smooth. Remove tart from refrigerator. Pour chocolate mixture over caramel layer. Return to refrigerator uncovered, about 2 hours or until chocolate is set.
  • Step 
    6
    Let tart stand at room temperature 10 minutes before cutting. Spoon caramel sauce around edge; sprinkle sea salt on top. Store loosely covered in refrigerator.

Nutrition

340 Calories
19g Total Fat
3g Protein
41g Total Carbohydrate
31g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Enjoy the extra cookies, or use crumbled as a topping for ice cream sundaes!
  • tip 2
    Get your kids involved in making this tart by letting them unwrap the caramels. Just make sure the caramels don’t disappear!
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