If you like Twix Bars, you’ll love Chocolate Caramel Crackle Tart. Buttery Pastry filled with caramel and Rice Krispies, then topped with rich chocolate ganache.
Is it a pastry? Is it a candy bar? Is is something in-between? Who cares! This tart is so good I got a (not serious) caramel-induced marriage proposal after a friend ate a slice of it at a party years ago.
I’ve been making this tart for years based on a recipe in this book. The original recipe has walnuts in the filling. It’s really good with the walnuts and I recommend giving that a try if you like nuts. But I wanted to try something different, since not everyone likes nuts in their dessert. I thought Rice Krispies would give me the crunchy texture of the nuts, but I wasn’t sure they’d hold up in the caramel. Luckily they do. The Rice Krispies not only add a nice snap, crackle and pop (sorry!) to the filling but also tame the sweetness of the caramel.
As soon as all the sugar is melted and caramelized, you’re ready to add the cream and butter.
I made this recipe two ways; once as a round tart that can be sliced and plated as dessert. Then I made it again in a 9×13 pan and cut it into bars. You could do it either way depending on what pans you have available and how you want to present it. To make bar cookies: roll 1/2 the dough to 1/4" thick and cut to fit a 9x13 pan
Roll the other 1/2 of the dough to 1/4" thick and cut to fit the bottom of a 9X13" pan. The pan should be greased and lined with parchment to prevent the caramel from sticking to the pan.
Use a slightly damp knife to cut the portions. The moist knife won't stick to the caramel.
Store at room temperature for 4-5 days.
To make bar cookies: roll 1/2 the dough to 1/4" thick and cut to fit a 9x13 pan
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