If you are looking for a simple no-bake decadent dessert, then this Toffee Caramel Tart is for you! Over the past week, I have seen a video showing how to make a chocolate strawberry tart all over Facebook. From the moment I saw it, I knew I had to make a version of it! My daughter and I came up with about a half dozen recipe ideas and she chose this Toffee Caramel Tart as our first creation! We combined parts of our favorite desserts to make this rich and delicious tart.
We sampled one last a few hours after we made it, and it was almost indescribable! The buttery caramel pairs so well with the bittersweet flavor of the dark chocolate ganache. And the toffee bits are the icing on the cake! They are elegant and impressive. Perfect for a dinner party, special occasion or even “just because”. These Toffee Caramel Tarts will not disappoint!
Toffee Caramel Tart
- 16 Chocolate Chip Cookies
- 1/4 Cup Butter, Melted
- 20 Caramels
- 1/4 Cup Evaporated Milk
- 3/4 Cup Dark Chocolate Chips
- 1/4 Cup Heavy Cream
- 1/2 – 2/3 Cup Toffee Bits
Place the cookies in a blender or food processor to crumble into crumbs.
Melt the butter and allow to cool slightly.
Add melted butter to cookie crumbs and pulse until thoroughly mixed.
Press the crust mixture into tart molds. Make sure the mixture is pressed firmly into the ridges and up to the top of the molds. Keep the center shallow so you can add filling. Once the molds are filled, place in the freezer while you are preparing the filling for the tarts.
Unwrap your caramels and set aside.
Prepare a small double boiler and add the caramels in the upper bowl. Add the evaporated milk and continuously stir until mixture is melted and smooth.
Once caramels are completely melted, remove upper bowl from heat and allow to cool slightly. Add the caramel sauce to the center of each tart, then set aside.
Measure out the 6 oz of dark chocolate chips in a bowl.
Heat the heavy cream until hot, but not boiling. Pour over the chocolate and allow to sit and begin melting the chocolate for a minute before stirring. Mix well until the chocolate is smooth and silky.
Spoon over the top of each tart and spread the chocolate to cover the caramel. Make sure the tart molds are filled to the top. Smooth the surface as evenly as you can. Using a butter knife, gently spread the chocolate to fill in the scalloped edges of the molds.
Sprinkle toffee bits over each tart. Loosely cover with plastic wrap and place in the fridge for at least 2-3 hours. (Can be overnight)