Ingredients
Crust
- 2 packages of graham crackers
- ½ cup of butter
- ⅓ cup of sugar
Caramel
- 7 tablespoons of butter
- 2 cans sweetened condensed milk (14 ounce size)
- 1 cup of packed brown sugar
- 1 ¾ teaspoons of salt
Chocolate top (double this part if making a half sheet pan size tart)
- ⅓ cup of heavy cream
- 5 ounces dark chocolate chips
- Sea salt for topping
Instructions
Preheat your oven to 320°F. Line with aluminum foil and spray with cooking spray on your tart pan or sheet pan. In a food processor add graham crackers pulse to break up add sugar and melted butter. Mix until crumbly. Pour into your pan and press down to make a crust. Bake the crust in the oven for 10 minutes and remove to cool. Start making your caramel. In a saucepan melt your butter then add sugar and mix until it comes together. When it starts to boil and your sugar is all melted add in your sweetened condensed milk stirring as you add it. Keep stirring it for about 4 minutes then remove from the heat. Add salt to caramel then pour on your crust. Bake it for 15 minutes. Place the pan on a cooling rack while you make your chocolate. In a microwave safe bowl add your chocolate chips and cream for 30 seconds stir well it should be all melted if not put back in for 15 seconds. Pour over your caramel pan. Smooth out then top with flaked salt.
