With its Oreo crust, creamy caramel layer, and rich chocolate ganache, this no bake chocolate caramel tart will quickly cure all of your sweet-tooth cravings.

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Chocolate caramel tart with a piece cut out and being held up close to the camera.

About No Bake Chocolate Caramel Tart

You know those times when you want a dessert but don’t want to spend all day in the kitchen?

We’ve all been there. And that’s exactly when this no bake chocolate caramel tart comes in for a sweet tooth resue.

Because this tart? It’s so simple to make and will satisfy both your chocolate and caramel cravings without any of the fuss.

Plus, it’s perfect for any occasion – from a casual get-together with friends to a more formal dinner party.

Top down view of chocolate caramel tart with a slice cut out of it.

What tools do you need to make a chocolate caramel tart?

  • Food Processor – Used for crumbling the Oreo cookies. You could also put the Oreos in a plastic bag and crush the cookies with a rolling pin or meat mallot.
  • Tart or Pie Pan
  • Candy Thermometer – This will help in creating the caramel layer. Melting sugar is always a bit tricky and the thermometer will ensure you reach the correct temperature before moving on to the next step. However, this is an optional tool – you can also guage when the sugar is done by eyeballing the mixture for certain characteristics (golden color, bubbly, etc).
  • Saucepans, Bowls, and a Whisk – For mixing everything together.
Top down view of chocolate caramel ganache with multiple slices cut, ready to be served.

Should this tart be served hot or cold?

This tart should be kept chilled (ideally in the refrigerator) and should be served cold. If left at room temperature or exposed to heat, the chocolate and caramel layers will begin to lose their shape and/or melt.

How long is a no bake tart good for?

Once prepared, this chocolate caramel tart can be stored in the refrigerator, covered, for up to five days.

Front view of a slice of chocolate caramel tart with a bite removed.

Can you freeze a no bake tart?

Yes, you totally can!

Once prepared and set, this chocolate caramel tart can be stored in a sealed container or freezer bag (I would also recommend wrapping the tart in aluminum foil) for up to one month.

Notes & tips for a no bake chocolate caramel tart

  • Don’t want to make your own crust? Totally okay! You can use a storebought or baked crust instead. To avoid any issues with the recipe preparation, make sure the crust is prepared per the package instructions (if there are any) and that it’s at least room temp (or chilled) before using.
Close up side view of a no bake tart, showing off the layers of Oreo crust, caramel, and chocolate ganache.

More delicious chocolate recipes

Other recipes with caramel flavor

How to make a no bake chocolate caramel tart

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Prepare the crust by crumbling the Oreos in a food processor, tossing those crumbles in melted butter until saturated, and pressing the Oreo mixture into the bottom and sides of a tart or pie pan.

Step 2 – Set the crust in the freezer to set while preparing the next step.

Step 3 – In a medium saucepan, cook the brown sugar and water together until it’s bubbly and turns a golden color.

Step 4 – Gradually whisk in the heavy whipping cream, then cook for another minute.

Step 5 – Mix in the butter and salt, then whisk until smooth.

Step 6 – Let the caramel mixture cool a little, then pour it into the pan with the prepared Oreo crust.

Step 7 – Place the pan back in the freezer and let the caramel layer set.

Step 8 – When ready to add the ganache, place the semi-sweet chocolate chips in a large bowl and set it nearby. Place heavy whipping cream in a small saucepan, then warm the cream up over medium heat. Once the cream starts to simmer around the edges, quickly remove it from heat and pour it over the chocolate.

Step 9 – Let the chocolate and cream sit for five minutes, then whisk until a smooth ganache forms.

Step 10 – Pour the chocolate over the caramel layer into a smooth, even layer.

Step 11 – Place the pie pan back in the freezer until the ganache layer is hard and set.

Step 12 – Serve and enjoy!

Recipe Details

Chocolate caramel tart with a piece cut out and being held up close to the camera.
5 from 1 vote

No Bake Chocolate Caramel Tart

45 mins prep + 1 hr 45 mins Cooling Time
817 kcal
Yields: 8 slices
With its Oreo crust, creamy caramel layer, and rich chocolate ganache, this no bake chocolate caramel tart will quickly cure all of your sweet-tooth cravings.

Ingredients 

Oreo Crust
  • 14.3 ounce Oreos, 1 package
  • 1/2 cup salted butter, melted
Caramel Filling
  • 1 1/2 cup light brown sugar, packed
  • 1/2 cup water
  • 1/2 cup heavy whipping cream
  • 5 tablespoon salted butter
  • 1/2 teaspoon salt
Chocolate Ganache

Instructions

For the Oreo Crust
  • Using a food processor, add Oreo cookies and melted butter. Pulse until cookies become a fine crumble and are saturated with butter.
  • Press the Oreo mixture into the bottom of a tart or pie pan, being sure to firmly pack crust along the bottom and sides.
  • Place crust in the freezer for 10-15 minutes or until firm.
For the Caramel Filling
  • In a medium saucepan over medium-high heat, add brown sugar and water. For accuracy, insert a candy thermometer (optional). While whisking constantly, heat until sugar has melted and mixture turns a golden color, about 4-6 minutes (or when mixture is 240 degrees F.)
  • Remove saucepan from heat. Slowly whisk in heavy whipping cream (caution: mixture will steam and bubble). Once done, return saucepan to heat and cook, continuing to whisk, until smooth, about 1 minute.
  • Remove saucepan from heat again. Add the butter and salt, then whisk until smooth.
  • Set caramel filling aside to cool, about 10-15 minutes.
  • Bring out pan with the prepared Oreo crust. Pour caramel filling into pan, spreading out into an even layer if needed.
  • Return pan to freezer and freeze for 45 minutes or until caramel layer is set (firm and cool not frozen). TIP: Every 15 minutes, do a finger press test to check the caramel layer.
For the Chocolate Ganache
  • Place dark chocolate chips in a large bowl, then set nearby.
  • In a small saucepan over medium heat, add heavy whipping cream. Warm cream until the edges just begin to simmer, then remove from heat and quickly pour cream over chocolate chips.
  • Allow cream and chocolate to sit for 5 minutes, then whisk until a smooth ganache forms.
  • Bring pan out from the freezer, then pour the chocolate ganache on top of the caramel layer.
  • Return the pan to the freezer for another 30 minutes or until ganache is firm.
  • Serve immediately with sea salt as garnish (optional).

Nutrition

Serving: 1slice | Calories: 817kcal | Carbohydrates: 89g | Protein: 5g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 571mg | Potassium: 325mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1132IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 6mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy
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