Ingredients
1 ½ cups chocolate wafer cookie crumbs (Oreos, filling removed)
5 tablespoons unsalted melted butter
14 oz dulce de leche or thick caramel sauce
1 teaspoon sea salt (divided)
8 oz semi-sweet chocolate (finely chopped)
½ cup heavy cream
Instructions
Combine cookie crumbs and melted butter until resembling wet sand.
Press mixture firmly into a 9-inch removable-bottom tart pan, creating a smooth edge.
Chill crust for 20 minutes.
Mix 14 oz dulce de leche with ½ tsp fine sea salt. Spread over chilled crust.
Return to fridge and chill for 30 minutes.
Heat ½ cup heavy cream in a microwave-safe bowl until warm (30–40 seconds). Pour over chopped chocolate and stir until smooth. Add remaining ½ tsp flaky sea salt.
Pour chocolate ganache over caramel layer. Refrigerate for 4–6 hours, or until firm.
Top with flaky sea salt before serving. Slice and serve chilled.
Notes
Use a tart pan with a removable bottom for clean slicing. Store leftovers refrigerated for up to 4 days. For best results, allow layers to set completely before slicing.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg