ROLO® Caramel Tart

Name: ROLO® Caramel Tart
Prep time: 50 min
Cook time: 30 min
Total time: 210 min
Yield: 8-10 servings
Ingredients: 1 1/2 cup vanilla wafer cookies; 3 Tbsps granulated sugar; 1/2 cup butter, melted; 7 Tbsps butter; 1 cup brown sugar; 28 ounces sweetened condensed milk; 1/2 tsp salt; 28 ROLO® Creamy Caramels in Rich Chocolate Candy; 4 ounces HERSHEY'S Milk Chocolate Chips; 1 3/4 cups powdered sugar; 13 ounces cream cheese, at room temperature

Details

Timing
Timing
Total:
Bake:: 10 Min.
Prep:: 50 Min.
Skill Level:: Beginner
Yields:: 8-10 servings

Elevate any gathering with this irresistible ROLO® Caramel Tart recipe! This masterpiece begins with a vanilla cookie pastry shell for the perfect balance of texture and flavor. The real magic happens when you add the creamy caramel and a chocolatey, whipped ROLO® Candy ganache that blankets the sweet creation. Set the stage on your table with this smooth and crunchy caramel tart recipe everyone will love.

Ingredients & Directions

Prep Time: 50 minutes
Bake Time: 10 minutes
COOK TIME: 30 minutes
Cool Time: 2 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

For the crust:
1 1/2 cup

vanilla wafer cookies
3 Tbsps

granulated sugar
1/2 cup

butter, melted
For the caramel:
7 Tbsps

butter
1 cup

brown sugar
28 ounces

sweetened condensed milk
1/2 tsp

salt
For the ROLO® cream:
28

ROLO® Creamy Caramels in Rich Chocolate Candy
4 ounces

HERSHEY'S Milk Chocolate Chips
1 3/4 cups

powdered sugar
13 ounces

cream cheese, at room temperature

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

Food Processor

Fridge

Saucepan

Bowl

Mixer

Piping Bag

For the crust:

Preheat the oven to 375°.

In a food processor, place vanilla cookies and sugar. Process until cookies are finely crushed.

Add melted butter and process until combined. Remove from the food processor and spread evenly in a 9-inch pie pan. Use the bottom of a cup to firmly pack the cookie crust into the bottom and sides of the pan. Freeze for 10 minutes.

Bake in the oven the crust for 10 minutes, until lightly golden

For the caramel:

Melt the butter in a medium size saucepan over low heat.

Add sugar and stir until sugar has completely dissolved.

Once sugar mixture starts bubbling, carefully add sweetened condensed milk while whisking continuously.

Remove from the heat and add salt.

Once caramel filling has cooled down, pour over the tart crust only up to 3/4 full. Refrigerate for 2 hours.

For the ROLO® cream:

Melt ROLO® Creamy Caramels and milk chocolate chips in a medium size bowl over a bain marie. Remove from the heat and let cool down for 10 minutes.

Add half of the cream cheese and using an electric mixer beat to combine.

Mix in previously sifted powdered sugar.

Add the remaining cream cheese and beat until soft and smooth. Refrigerate for at least 4 hours.

Remove chocolate cream from the fridge 15 minutes before using. Place the cream in a piping bag with a star tip and decorate the top of the tart alongside with ROLO® Creamy Caramels.