Caramel Crunch Tart

By Makinze GorePublished: Jan 7, 2025

Approved by the Delish Test Kitchen

1 Rating

PHOTO: RYAN LIEBE; FOOD STYLING: MAKINZE GORE

Yields:

12 serving(s)

Prep Time:

5 mins

Total Time:

1 hr 30 mins

Cal/Serv:

321

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preview for Our Caramel Crunch Tart Is A Chocolate & Caramel Fantasy

Tarts don’t have to mean complicated. Exhibit A: This chocolate dessert that isn’t fussy and requires zero (yes, zero) baking. This tart is great for a last-minute dessert because it mainly uses store-bought ingredients, and the majority of time required for this recipe is just letting it chill in the refrigerator. If you really wanted to feel like you made something homemade, you can always opt for a homemade caramel instead of store-bought caramel. Sometimes, though, you just need an easy dessert that doesn’t require a lot of effort.

The crunchy chocolate top is what this tart is all about, and the combo of it with the caramel reminds me of a 100 Grand Bar. The chocolate and caramel do create a rich combination, so a little sprinkle of sea salt on top helps balance everything out. Plus, the classic pairing of salted caramel is hard to beat.

This tart can be made up to 1 day ahead. Once the chocolate has hardened, wrap in plastic wrap and keep refrigerated.

Did you try making this? Let us know how it went in the comments!

PHOTO: RYAN LIEBE; FOOD STYLING: MAKINZE GORE

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Ingredients

Directions

1. Step 1In a food processor, pulse Oreos until fine crumbs form. Transfer to a medium bowl. Add butter and mix to combine.
2. Step 2Pour Oreo mixture into a 9" tart pan. Press into an even layer on bottom and up sides of pan.
3. Step 3Pour caramel over crust and smooth in an even layer. Refrigerate until cold, about 15 minutes.
4. Step 4In a medium heatproof bowl, microwave chips in 30-second increments, stirring between each, until melted and smooth, about 1 minute total. Add Rice Krispies and stir until well coated.
5. Step 5Pour chocolate mixture over caramel and smooth in an even layer. Sprinkle with sea salt. Refrigerate until chocolate is set, at least 2 hours and up to overnight.