“Enjoy A Delicious Chocolate Caramel Halloween Pastry this Season! 

@thesqueakymixer

This is truly the spookiest dessert I’ve ever made👻 Find the full recipe for this Chocolate Caramel Halloween Tart on my website linked in my bio 🤎 #bakingtiktok #bakingtiktoks #thesqueakymixer #recipe #recipes #tart #chocolate #caramel #spooky #halloweenrecipe #halloweencake

♬ original sound – The Squeaky Mixer

Sink your fangs into the spooktacular sweetness of our Chocolate Caramel Halloween Tart! 🎃🍫 Stir up some magic and treat yourself to a wickedly delightful dessert adventure. Trick or treat, this tart can’t be beat! 👻✨ #HalloweenMagic #SweetTreats #SpookySweets

prep-time

Resting time: 2 hrs

Prep time: 30 min

Servings: 8-10

Ingredients:

• 25 Oreos, original
• 1/2 cup unsalted butter, melted
• 3/4 cups caramel sauce, store bought
• 2-3 drops red gel food dye
• 3/4 cups heavy cream
• 2 cups semi-sweet chocolate chips
• 1/4 cup white chocolate

Directions:

• 1) Lightly grease an 8″ tart pan with no-stick spray. Set aside.
• 2) In a food processor, pulse the Oreos until they are a fine, crumb like texture.
• 3) Transfer the pulsed Oreos into a medium sized bowl. Add the melted butter to the Oreos and use a silicone spatula to combine the crust evenly.
• 4) Pour and press the crust into the greased tart pan. Press the crust firmly on the bottom and up along the sides of the pan. You can use your hands, a spoon, or the bottom of a measuring cup. Once finished, set this in the fridge while we prepare the fillings.
• 5) In a small bowl, combine the caramel and food dye. Mix to combine then set aside.
• 6) To make the ganache place the chocolate chips in a medium sized bowl.
• 7) Next, place the heavy cream in a microwave safe dish then heat the cream in 30 second intervals until it begins to bubble.
• 8) Pour the hot heavy cream over the chocolate chips. Make sure that all of the chocolate chips are immersed in the heavy cream. Allow to sit for one minute then use a whisk to combine the two until the mixture is nice and smooth.
• 9) Remove the tart from the fridge and pour the red caramel sauce on top of the crust.
• 10) Next, pour the chocolate ganache on top of the caramel. Pour the ganache over quickly and gently so that the caramel doesn’t rise up, we want the caramel to stay on the bottom layer.
• 11) Carefully place the tart back in the fridge and allow to set for at least 2 hours or overnight.
• 12) Melt the white chocolate in 30 second intervals mixing between each interval until it is completely melted. Transfer the white chocolate to a piping bag then pipe a spider web on top of the ganache.
• 13) Remove the tart from the pan carefully. Then with each slice removed, the red caramel should ooze out the sides.
• 14) Enjoy!