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