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Chocolate Caramel Tart

 Chocolate Caramel Tart
Look no further when you want a dessert that's gooey and good! Each piece is like a big candy bar on a plate.
12 ServingsPrep: 35 min. + chilling


  • 2 cups crushed chocolate wafers (about 35 wafers)
  • 1/3 cup butter, melted
  • 30 caramels
  • 1/2 cup caramel ice cream topping
  • 1/2 cup heavy whipping cream, divided
  • 2 cups chopped pecans
  • 3/4 cup semisweet chocolate chips


  • In a small bowl, combine the wafer crumbs and butter; press onto the
  • bottom of a greased 9-in. springform pan. Place pan on a baking
  • sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a heavy saucepan, cook and stir the caramels and caramel topping
  • over low heat until smooth. Remove from the heat; stir in 1/4 cup
  • cream and pecans. Spread over crust. Cover and refrigerate for 1
  • hour.
  • In a saucepan, melt chocolate chips with remaining cream over low
  • heat, stirring until smooth. Drizzle over tart. Cover and
  • refrigerate for 1 hour or until serving. Yield: 12 servings.
Nutritional Facts: 1 piece equals 478 calories, 31 g fat (11 g saturated fat), 29 mg cholesterol, 274 mg sodium, 52 g carbohydrate, 4 g fiber, 5 g protein.