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Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze

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This dreamy Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze hits all my sweet spots: chocolate, caramel and chocolate chip cookies!!!  

Chocolate Chip Cookie Tart on a white ceramic tray

 

Chocolate Chip Cookie Tart

Hooray! After months and months of waiting, I finally was matched with my dear blogger friend, Danielle, of Hugs & Cookies XOXO, for this month’s Secret Recipe Club. We are both bakers and have been taste testing each other’s recipes for years. She’s a talented cookie decorator plus she definitely surpasses me in having the most decadent desserts on her blog. It didn’t take me long to find another marvelous recipe to try. This time up was her tart with chocolate chip cookie dough, caramel and chocolate glaze. Can you see what I meant about Danielle? The name itself is tantalizing!

Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze in a rectangular tart pan

Tips for Making These Chocolate Chip Cookie Bars

  • Danielle made salted caramel for her version…but my family is not a fan of salt in their caramels (it takes us a LONG time to accept new food trends!). If you would like to make her recipe, just add 3/8 teaspoons salt to your caramel sauce. My caramel was a little runny…I might decrease the cream the next time; but like Bill commented, they’re gooey BUT good. And Nick, the resident caramel fanatic, was thrilled with these decadent bars.
  • If your caramel is runny, just keep these bars covered and refrigerated. Slice and let warm up a bit before serving.
  • Use a 13 x 4 inch rectangular tart pan 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. Here’s another from Williams-Sonoma, but it’s pricey!
  • You can tweak these bars by using bittersweet chocolate or even white chocolate for the chips (use a Ghirarelli bar and chop the size of mini chocolate chips) and/or the glaze.

Danielle and I also do a monthly recipe exchange called Two Sweetie Pies. Check in next Monday to see what else I make from her blog! Here are some of the recipes I’ve tried from Hugs & Cookies XOXO so far this year:

Brown Butter Chocolate Chunk Cookie Bars on a white tray

Brown Butter Chocolate Chunk Bars – for chocolate chip cookie lovers! Enhanced by brown butter and 3 kinds of chocolate chunks!

Stack of Twix Bars on a small white plate

Twix Bars – Layers of shortbread, caramel and chocolate make these Twix bars irresistible!

Death by Chocolate Cookies on a white plate

Death by Chocolate Cookies – Chocolate lovers will adore these amazing cookies!

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Chocolate Chip Tart with Caramel and Chocolate Glaze

A chocolate chip cookie crust topped with caramel and chocolate for a dreamy dessert!

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Dough:

  • 1 cup plus 2 tablespoons flour
  • 1/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 6 Tablespoons soft butter
  • 1/2 cup light brown sugar
  • 1/4 cup regular sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 cup mini semisweet chips

Caramel Recipe (you may have some leftover):

  • 1 cup sugar
  • 1/2 plus 1/3 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

Instructions

  1. Preheat oven to 350º. Cream butter and sugars. Add egg and vanilla and mix till combined. Add dry ingredients and fold in chips.
  2. Press cookie dough into a 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.
  3. Make caramel by spreading the sugar in an even layer in a large pan. Set over a moderate heat and cook without stirring, until the sugar near the edges just start to liquefy.
  4. 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 an amber color. If it starts browning too fast, lower the heat and keep stirring. Be patient…this takes time.
  5. Continue to cook until the sugar turns deep brown. Once brown, and remove from heat.
  6. 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.
  7. Pour ½ cup of caramel into middle of tart and chill till firm.
  8. 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.
  9. May sprinkle with fleur de sel if desired.

Notes

Recipe adapted from Hugs & Cookies XOXO

Linked to:

Foodie Friday,Weekend Potluck

I used a non-stick 13 x 4 inch tart pan with a removable bottom similar to this one at Williams-Sonoma.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

61 comments on “Chocolate Chip Cookie Tart with Caramel and Chocolate Glaze”

  1. What a combination of beloved flavors…talk about decadent!

  2. Oh mY!!!! What a fabulous recipe… but one that I could totally see myself devouring all alone… dangerous!! Don’t you love it when you get someone so fun to be your secret??!! Excellent post!

  3. This tart is calling my name, Lizzy. I wish I had some right now. I’ll have to make this soon.
    Annamaria

  4. liz, this sounds wonderful!! can’t believe i missed this in the SRC roundup. yum!

  5. Where did you get the pan?! These look amazing!
    Thanks for sharing on Foodie Friday

  6. Hi Liz, Just stopping by to say thanks for being a part of the YBR this month:)

  7. I had to run over here and comment because you made a chocolate chip cookie crust on your tart! And there’s caramel. I’m in heaven.

  8. Can I make this using a 9 inch round tart pan with removable bottom? That’s all I have !

    • Hi, Kaiti,

      You can definitely give it a try. The surface area of my rectangular pan is 52 and a round tart pan is 64. So your crust will be thinner. I’d just bake it for a shorter time. Good luck…fingers crossed it will work for you!

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