Chocolate Caramel Halloween Tart | The Squeaky Mixer

Chocolate Caramel Halloween Tart

This Chocolate Caramel Halloween Tart is the spookiest most delicious treat you’ll have this year. I had so much fun making it and am so excited to share it with you all!

The base of this Tart is a deliciously tender and chocolatey Oreo crust. On top of that is a silky smooth caramel sauce dyed red to add that spooky effect. On top of that we have a velvety and rich chocolate ganache. Lastly we have a white chocolate spider web to tie the entire spooky tart together.

Chocolate Caramel Halloween Tart | The Squeaky Mixer

Oreo Crust

The Oreo Crust recipe for this Tart is extremely easy and only consists of two ingredients; Oreos & melted butter. To fill an 8″ tart pan we are using 25 Oreos and 1/2 cup of unsalted butter. You can adjust the ratio of cookies and butter depending on the size pan you’re using. I do recommend using a springform or tart pan where the dessert can be easily removed.

Chocolate Caramel Halloween Tart Crust | The Squeaky Mixer

Do I Need To Bake My Oreo Crust?

Baking your Oreo crust is totally optional. There is not going to be a big difference in the end result if you bake the crust or not. Typically I only bake an Oreo crust if the filling I am using requires baking which would make the crust inevitable to bake in the oven as well. Of course, with this recipe, the filling only requires chilling. This applies to the Oreo crust as well. Chilling the crust will firm and set it up perfectly.

If you do want to bake the crust for whatever reason or want to use this crust recipe for another dessert, bake the crust at 350 degrees for 10-12 minutes. This Pumpkin Cheesecake is a perfect example of a dessert with an Oreo crust that requires baking.

Pumpkin Cheesecake | The Squeaky Mixer

Pumpkin Cheesecake With Chocolate Oreo Crust

Posted on
This Pumpkin Cheesecake is so rich, perfectly sweet with just the right amount of pumpkin spice. The Oreo crust adds that deliciously sweet, chocolatey flavor and crunch in every bite…

What Is Ganache?

Chocolate Ganache is a rich and velvety smooth mixture made from chocolate chips (or chopped chocolate) and heavy cream. The process of making ganache is super simple and results in such an amazing addition to so many flavorful desserts. Ganache can be used for glazes, frostings, a sauce or like we’re doing for this recipe; a filling. It has a smooth, velvety texture and a deep, intense chocolate flavor.

Chocolate Caramel Halloween Tart Ganache | The Squeaky Mixer

What Is The Filling Made Of?

While this spooky Halloween treat may seem creepy, it is seriously delicious. It tastes like a Twix Bar married an Oreo….what a ceremony that would be. On top of the Oreo crust is a caramel sauce dyed red. On top of that is a chocolate ganache. Once the ganache has set in the fridge for at least 2 hours, it will hold itself up so nicely. That way when you lift each slice from the pan, that deliciously smooth caramel will ooze from the tart and make for the spookiest most delicious Halloween dessert you’ll ever have.

Chocolate Caramel Halloween Tart | The Squeaky Mixer

You can even get creative with the fillings and instead of dying caramel sauce red to make a spooky bloody effect, you can buy store bought marshmallow sauce, usually near the ice cream sundae section, and dye it green to give it a slime, Oogie Boogie like effect.

Chocolate Caramel Halloween Tart Caramel Filling | The Squeaky Mixer
Chocolate Caramel Halloween Tart Caramel Filling | The Squeaky Mixer

I am having so much fun baking all of these Halloween desserts and treats with you all and cannot wait for many more to come. Please tag me on social media @thesqueakymixer to show me your creations!

@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

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Chocolate Caramel Halloween Tart

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 2 votes
Servings

8-10

servings
Cooking time

0

minutes
Cook Mode

Keep the screen of your device on.

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

  • Lightly grease an 8″ tart pan with no-stick spray. Set aside.
  • In a food processor, pulse the Oreos until they are a fine, crumb like texture.
  • 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.
  • 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.
  • In a small bowl, combine the caramel and food dye. Mix to combine then set aside.
  • To make the ganache place the chocolate chips in a medium sized bowl.
  • Next, place the heavy cream in a microwave safe dish then heat the cream in 30 second intervals until it begins to bubble.
  • 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.
  • Remove the tart from the fridge and pour the red caramel sauce on top of the crust.
  • 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.
  • Carefully place the tart back in the fridge and allow to set for at least 2 hours or overnight.
  • 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.
  • Remove the tart from the pan carefully. Then with each slice removed, the red caramel should ooze out the sides.
  • Enjoy!

Notes

  • This Tart should be kept in the fridge until time to serve. To make ahead of time, carefully cover the tart in plastic wrap being careful to not stick the plastic wrap to the ganache or it will stick.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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