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I decided to use Carnations Caramel for my caramel layer as the amount in the tin is perfect for me. You can either use Carnations Caramel, any other caramel, Dulce de Leche etc – a thick caramel sauce is all you need! I don’t personally think it needs salting though to make it Salted Caramel like my Salted Caramel Chocolate Tart as the Oreo Crust and Dark Chocolate filling is enough bitterness for me, but this is personal taste!
I really hope you guys love this recipe as it is DEFINITELY one of my new favourites – let me know how you get on! Imma go make another one and eat it all to myself. Yay.
Ingredients
Oreo Crust
– 2x 154g Pack Oreos
– 100g Unsalted Butter, melted
– 2x 154g Pack Oreos
– 100g Unsalted Butter, melted
Filling
– 250g Dark Chocolate, chopped finely
– 300ml Double/Heavy Cream
– 50g Unsalted Butter
– 1x 397g Tin Caramel*
– 250g Dark Chocolate, chopped finely
– 300ml Double/Heavy Cream
– 50g Unsalted Butter
– 1x 397g Tin Caramel*
Decoration
– 2x 126g Rolo Bags, one bag halved.
– Gold Sprinkles
– 2x 126g Rolo Bags, one bag halved.
– Gold Sprinkles
Method
1) For the Oreo Crust – Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
2) For the Chocolate & Caramel Filling – Chop the chocolate up finely and put into a bowl along with the butter in cubes. In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides. Once hot, pour over the chocolate and butter and beat with a spatula! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time!
3) Once the mixture is smooth, spread the tin of caramel onto the bottom of the Oreo base (It might be easier to beat the caramel slightly to loosen it first). Once on, spread the chocolate mixture onto of the caramel. Add the Rolos and halved Rolos to the top like you can see in my pictures and sprinkle on your sprinkles. Doing this now will mean they will set into the dessert so they don’t fall of everywhere! Leave to set for 3-4 hours, or overnight.
4) Carefully remove from the tin, and enjoy! Serve with a dollop of cream, or on its own – yum!
