Caramel Cookie Tart

Cookie Base:

1 cup flour

1/4 tsp salt

1/4 tsp baking soda (https://amzn.to/3ySiflq)

1/3 cup margarine

1/2 cup brown sugar (https://amzn.to/3ABMnC5)

1/4 cup sugar

1 tsp vanilla (https://amzn.to/4729SjY)

1 egg

heaping 1/2 cup chocolate chips (https://amzn.to/470Lsaw)

Caramel Filling:

1/2 cup heavy cream

1 cup sugar

1 tbsp corn syrup

1/4 cup water

3 tbsp margarine

3/4 tsp sea salt (https://amzn.to/3YWQDWS)

1 tsp vanilla

Chocolate Glaze:

4 tbsp margarine

1 cup chocolate chips

1 tbsp corn syrup

1 tbsp heavy cream

Make the cookie base first.

In a small bowl (https://amzn.to/474xGns) mix together the flour, salt, and baking soda. In a separate larger bowl, cream together the margarine and the two sugars until fluffy. Add the egg and vanilla and mix well. Add the flour mixture the the margarine mixture and stir just until blended. Add the chocolate chips. Press into a tart pan (https://amzn.to/472zb5e) and bake at 350 for 20-25 minutes. Once cooked, remove from oven and use a metal bowl or spoon to press down the center so that there is a 'well' in the middle for the caramel sauce. Place the cookie in the fridge and cool completely.

Make the caramel:

Warm the heavy cream in the microwave and set aside. In a large saucepan, add the sugar, corn syrup and water. Stir gently to incorporate. Stir gently over medium heat until sugar is dissolved and the mixture starts to boil around the edges. Once boiling, do not stir. Leave the mixture gently boiling until it turns a honey color. Remove from heat immediately once it is honey brown as it will darken quickly once it starts and get burnt.

Once off of the heat, add the warmed cream. It will bubble and rise up in the pot, so add it slowly. Blend in the margarine and salt. Add vanilla and stir.

Set aside to let cool slightly. Once slightly cooled pour into the 'well' in to cookie base and return to fridge to cool completely. You will probably not use all of the caramel sauce. Save the rest to pour over each individual serving or use it over ice cream!!!

Make the chocolate topping:

In a medium saucepan, melt the margarine and chocolate chips. add the corn syrup and stir to combine. Add the heavy cream about 1/2 tsp at a time whipping well between additions. This will make it light and creamy. Pour chocolate over the caramel layer and return to the fridge. Serve when completely cooled.

DELICIOUS!!! And not as difficult as it seems with all of the layers. I made the cookie layer then started dinner, made the caramel and finished cooking dinner, kept dinner warm while making the chocolate topping and after we ate dinner, the dessert was cooled and ready to try.