Chocolate Chip Cookie Tart
Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze hits all your sweet spots: chocolate, caramel, and chocolate chip cookies!
These loaded Chocolate Chip Cookie Bars are the dessert dreams are made of. Your family and friends will go crazy for them after their first bite.
Why You Must Make
- This recipe comes from my dear blogger friend, Danielle, who makes amazing desserts.
- This tart contains a chocolate chip cookie tart shell, homemade caramel, and an exquisite chocolate glaze.
- This trio of decadent components works together perfectly for deliciousness in every bite!
- Use a 13 x 4 inch rectangular tart pan (affiliate link) to make these bars. A removable bottom is always nice for easy release from the pan. This link is the closest to these dimensions I could find on Amazon. It should work fine. I found mine at a nearby Williams-Sonoma. If you can find a non-stick version (affiliate link), that’s even better.
- Make sure to grease your pan for easy removal.
- PRO-Tip: Chill the cookie dough after pressing it into the pan for about 30 minutes. Or freeze for about 10 minutes. This will help it keep its shape. It will puff up so you’ll have to press the middle down with the back of a spoon to make the well for the caramel.
- PRO-Tip: Use a heavy-duty pot to make your caramel. Your caramel is more likely to burn when using an inexpensive pan.
- You can make regular or salted caramel to fill this tart. My version isn’t salted, but just add ⅜ teaspoon of salt to your caramel if that’s your preference. My family is not a fan of salt in their caramel (it takes us a LONG time to accept new food trends!).
- If your caramel is runny, just keep these bars covered and refrigerated. Slice and let warm up a bit before serving.
- You can tweak these bars by using bittersweet chocolate or even white chocolate for the chips (use a Ghirardelli bar and chop the size of mini chocolate chips) and/or the glaze.
Frequently Asked Questions
Adding an inert sugar like corn syrup will prevent your caramel from getting grainy or recrystallizing. Adding an acid like lemon juice is another alternative.
Watch for a color change. Your caramel is ready when it turns a dark amber color, which is the color you associate with caramel candies or caramel sauce. It will keep cooking even after you pull it off the heat, so don’t let it get too dark or it may taste burnt.
You May Also Like:
Here are more recipes inspired by Hugs & Cookies!
- Brown Butter Chocolate Chunk Bars – for chocolate chip cookie lovers! Enhanced by brown butter and 3 kinds of chocolate chunks!
- Homemade Twix Bars – Layers of shortbread, caramel, and chocolate make these Twix bars irresistible!
- Death by Chocolate Cookies – Chocolate lovers will adore these amazing cookies!
- Plus, more of the Best Bar Cookies from the blog.
- 1 cup plus 2 tablespoons flour
- ¼ tsp. kosher salt
- ¼ tsp. baking soda
- 6 Tablespoons soft butter
- ½ cup light brown sugar
- ¼ cup regular sugar
- 1 teaspoon. vanilla extract
- 1 egg
- 1 cup mini semisweet chips
Caramel Recipe (you will have some leftover)
- 1 cup sugar
- ½ plus ⅓ cups heavy cream (warmed in microwave)
- 1 tablespoon salted butter
Chocolate Glaze (you may have some leftover):
- 4 ounces butter
- 8 ounces chocolate chips
- 1 tablespoon light corn syrup
- Fleur de sel, optional
- Preheat oven to 350º. Cream butter and sugars. Add egg and vanilla and mix till combined. Add dry ingredients and fold in chips.
- Chill your dough for about an hour before using, especially if your kitchen is warm.
- Press cookie dough into a greased 13 x 4-inch rectangular tart pan lining the bottom and up the sides. Make the bottom slightly thinner than the sides.
- Bake for about 25 minutes till nicely browned (it will puff up and fill the pan).
- As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel. Cool completely.
- Make the caramel by spreading the sugar in an even layer in a large pan. Set over moderate heat and cook without stirring, until the sugar near the edges just starts to liquefy.
- Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, carefully stirring up any sugar melting on the bottom, too. The sugar will start to look "pebbly" as it cooks, but keep going until it is melted completely and has an amber color.
- If it starts browning too fast, lower the heat and keep stirring. Be patient...this takes time.
- Continue to cook until the sugar browns. Once brown, remove from heat.
- Very slowly start adding the cream just a drop at a time, and keep stirring. This slow addition of the cream will eliminate seizing. Patiently keep adding a few drops while stirring until all of the cream is mixed in. Once smooth, add butter. Let cool.
- Pour ½ cup of caramel into the middle of the tart and chill till firm.
- Make the glaze by microwaving the butter and chocolate until smooth. Stir in corn syrup. Let sit a few minutes to thicken a bit. Once the caramel is firm and cold you can pour the chocolate glaze over the caramel tart to fill in the empty space.
- May sprinkle with fleur de sel if desired.
Recipe adapted from Hugs & Cookies XOXO
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Amount Per Serving: Calories: 380Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 57mgSodium: 226mgCarbohydrates: 45gFiber: 1gSugar: 40gProtein: 2g