- Mix crushed graham crackers (or cookie crumbs) with melted butter and sugar until combined.
- Press firmly into a 9×9-inch dish or springform pan.
- Chill in the refrigerator while making the caramel layer.
2. Make the Caramel Layer
- In a saucepan over medium heat, combine butter, brown sugar, and condensed milk.
- Stir constantly until the mixture thickens and turns golden brown (about 8-10 minutes).
- Remove from heat and stir in heavy cream, salt, and vanilla extract.
- Pour the caramel over the chilled crust and return to the fridge for 30 minutes to set.
3. Prepare the Chocolate Ganache
- Heat heavy cream in a saucepan until it begins to simmer.
- Pour over chocolate chips and butter in a bowl, letting it sit for 1-2 minutes before stirring until smooth.
- Spread the ganache evenly over the set caramel layer and return to the fridge for at least 1 hour.
4. Add the Final Touches
- Once the dessert is fully set, spread or pipe whipped cream on top.
- Garnish with chocolate shavings, a caramel drizzle, or a sprinkle of sea salt for extra decadence.
5. Slice & Serve
- Cut into squares or bars and serve chilled.
Serving & Storage Tips
- Serving: Best served chilled or slightly softened at room temperature.
- Storage: Store covered in the fridge for up to 5 days.
- Freezing: Freeze (without whipped topping) for up to 2 months; thaw in the fridge before serving.
Variations & Customizations
- Nutty Crunch: Add chopped pecans or walnuts to the caramel layer.
- Salted Caramel Twist: Use flaky sea salt on top for a sweet-salty balance.
- Oreo Crust: Use crushed Oreo cookies instead of graham crackers.
- Espresso Kick: Add ½ teaspoon espresso powder to the chocolate ganache for a deeper flavor.
FAQs
1. Can I use store-bought caramel sauce?
Yes, but homemade caramel has a thicker, richer texture.
2. How do I prevent the layers from mixing?
Make sure each layer is fully chilled before adding the next.
3. Can I make this dairy-free?
Yes! Use dairy-free butter, coconut cream, and dairy-free chocolate.
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