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Chocolate Ganache-Caramel Cookie Tart

chocolate ganache-caramel cookie tart Dessert
Chocolate Ganache-Caramel Cookie Tart
  • Prep 30 min
  • Total 4 hr 10 min
  • Servings 16

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. MORE+ LESS-

September 18, 2018
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

Cookie Crust

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

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

Steps

Hide Images
  • 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.
  • 2
    Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
250mg
10%
Potassium
140mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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