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Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 45 mins
Cal/Serv:
825
A giant Twix bar? Yes, please!
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Ingredients
For the crust
- 2 1/2 cups
crushed shortbread cookies
- 6 Tbsp.
melted butter
- 1 Tbsp.
granulated sugar
Pinch kosher salt
For the caramel
- 1 1/3 cups
granulated sugar
- 3 Tbsp.
corn syrup
- 2 tsp.
pure vanilla extract
- 1/4 cup
water
- 1/3 cup
heavy cream
- 3 Tbsp.
sour cream
For ganache
- 1 1/2 cups
chocolate chips
- 3/4 cup
heavy cream
Flaky sea salt, for garnish
Directions
- Step 1In a large bowl combine cookies, butter, sugar, and salt and mix until butter is fully incorporated. Press into pie dish and set aside.
- Step 2In a medium sauce pan over medium heat, combine sugar, corn syrup, vanilla, and water. Bring to a boil and cook, without stirring, until a candy thermometer reads 340°. Remove pan from heat and whisk in heavy cream and sour cream. Pour over crust and refrigerate until cool, about 1 hour 30 minutes.
- Step 3Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
- Step 4Pour ganache over caramel and smooth. Sprinkle with flaky sea salt and refrigerate until set, about 1 hour.
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