Time needed: 1 hour and 30 minutes.

Makes: 1 8-inch pie/tart

1 pack /36 pieces whole Oreos
1 cup /16 tablespoons butter, divided
2/3 cup packed brown sugar
1 1/4 cups heavy whipping cream, divided
1 piece (12 oz) bag dark chocolate bar
Flaky salt (Kosher salt)


  1. Make crust

    Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze the crust for 10 minutes until set.

  2. Make salted caramel

    Combine the remaining 8 tablespoons of butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel for about 15 minutes.

  3. Layer

    Pour the caramel over the Oreo crust, then return to the freezer for about 30-45 minutes until just chilled and set.

  4. Prepare chocolate

    Chop the dark chocolate bar into fine pieces.

  5. Make chocolate ganache

    Place chopped chocolate in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth.

  6. Layer and chill

    Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with any flaky sea salt like kosher salt.

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