Salted Caramel Chocolate Tart

Do you have a go-to dessert for potlucks?  One that is quick/easy/delicious/impressive all at once?

This is mine.

I’ve been making it for years and keep coming back to it.  It’s obviously delicious, y’all know I’m a sucker for sea salt – but it doesn’t even require an oven and comes together in under an hour, most of which is chilling time.

I ended up making it this weekend after a disappointing funfetti adventure in donuts (too much nutmeg, potentially wrong sprinkles) – but that’s another story.  I scrapped the donut idea and whipped this up real quick to bring to a friend’s party and needless to say, it was a success.

Or you could eat it by yourself on a Saturday night and have a REAL party! Woo!

Note: I use an 8-inch pan for this and have enough leftovers for a mini-tart, like the photo.


  • 1 package of Oreos
  • 1 cup salted butter, divided
  • 2/3 cup packed brown sugar
  • 1 1/4 cup whipping cream, divided
  • 12oz (one bag) semi-sweet chocolate chips
  • Sea salt, flaky if possible


Blend the Oreos in a blender or food processor until they’re fine crumbs.  Stir together with 1/2 cup of melted butter until it has the texture of wet sand.  Press into a 8-9 inch tart pan with a removable bottom and place in freezer for 10 minutes, until set.

Meanwhile, combine remaining 1/2 cup of butter and brown sugar in a small saucepan.  Cook over medium heat and whisk constantly until it begins bubbling (make sure you use a whisk as it incorporates air into the caramel, giving it the right texture).  Continue cooking while whisking constantly for 1 minute.  Remove from heat and slowly whisk in 1/4 cup heavy cream until fully incorporated.

Cool the caramel for 15 minutes, then pour into Oreo crust.  Sprinkle a pinch of sea salt over the top.  Place in freezer for 30-45 minutes until just chilled and set.

Scald remaining 1 cup of cream in a saucepan and pour over chocolate chips in a separate bowl.  Let stand for 5 minutes, then whisk until smooth.  Pour chocolate over caramel and freeze for 30 minutes or place in fridge until ready to serve.

Before serving, sprinkle on a generous amount of sea salt (flaky is best, but any will work!).


Recipe adapted from Kevin and Amanda blog


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