Decadent Caramel Chocolate Chip Cookie Tart: A Layered Dessert Dream

Caramel Chocolate Chip Cookie Tart – Imagine a rich, nutty brown butter chocolate chip cookie, perfectly baked in a tart pan, then generously filled with a smooth, soft caramel, and finally crowned with a luxurious chocolate ganache. This isn’t just a dessert; it’s an experience!

This Caramel Chocolate Chip Cookie Tart is truly a showstopper, hitting all the sweet and savory notes in perfect harmony. It’s a dessert that’s as enjoyable to create as it is to devour. Imagine sinking your teeth into a perfectly chewy chocolate chip cookie base, enhanced by the rich, nutty notes of brown butter. That gives way to a luscious, homemade salted caramel filling that melts in your mouth, all topped with a silky-smooth chocolate ganache. A final sprinkle of flaky sea salt elevates every flavor, providing a delightful contrast and making this tart an unforgettable indulgence. Whether it’s for a special occasion or just a treat for yourself, this cookie tart promises a combination of textures and flavors that will satisfy even the most discerning sweet tooth.

Looking for more caramel and chocolate delights? Check out these other fantastic recipes:

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Why You’ll Fall in Love with This Caramel Chocolate Chip Cookie Tart!

There are countless reasons to adore this irresistible and surprisingly easy-to-make dessert. From its incredible flavor profile to its delightful textures, this Caramel Chocolate Chip Cookie Tart will quickly become a cherished recipe in your baking repertoire. Here’s a detailed list of why you’ll love it as much as I do:

The Ultimate Flavor Harmony: This tart beautifully combines my all-time favorite dessert elements: the comforting chewiness of chocolate chip cookies, the rich sweetness of caramel, and the deep, luxurious notes of dark chocolate. Each layer complements the others, creating a symphony of flavors in every bite.
Unmatched Richness from Brown Butter: The secret to an extraordinary cookie crust lies in browning the butter. This simple step infuses the cookie base with a deep, nutty, and complex flavor that elevates it far beyond a regular chocolate chip cookie. It adds an incredible depth that sets the stage for the other indulgent layers.
Irresistibly Gooey Caramel: Our homemade caramel filling is nothing short of magical. It’s perfectly sweet, wonderfully soft, and boasts a truly gooey texture that makes each forkful a dreamy experience. This isn’t your average caramel; it’s a luscious, melt-in-your-mouth delight that provides the perfect contrast to the chewy cookie.
Silky, Decadent Ganache Finish: To top it all off, a smooth, rich chocolate ganache provides a sophisticated and decadent finish. Its glossy sheen and intense chocolate flavor create a stunning visual appeal and a luxurious mouthfeel that brings the whole tart together.
The Magic of Flaky Sea Salt: Don’t underestimate the power of a tiny sprinkle of flaky sea salt! This seemingly small addition makes a huge impact, balancing the sweetness of the caramel and chocolate, and enhancing all the flavors, making them pop even more. It’s the perfect final touch that truly elevates this dessert.
A Symphony of Textures: This tart offers an incredible textural journey. You get the slight crispness and chewy interior of the cookie crust, the soft and yielding gooeyness of the caramel, and the smooth, creamy consistency of the ganache. This delightful interplay of textures makes every bite exciting and satisfying.

Essential Pantry Staples for Your Chocolate Chip Cookie Tart

Crafting this incredible Caramel Chocolate Chip Cookie Tart relies on a few fundamental ingredients you likely already have in your pantry. Each plays a crucial role in building the layers of flavor and texture that make this tart so special. For a full, detailed list of ingredients with precise measurements, be sure to consult the comprehensive recipe card located at the bottom of this page!

Unsalted Butter: This is a foundational ingredient used in both our rich brown butter cookie crust and the velvety caramel sauce. Using unsalted butter allows you to control the salt content precisely. Browning it adds an incredible depth and nutty flavor.
Brown Sugar: Essential for imparting a moist, chewy texture and a deep, molasses-rich flavor to the cookie crust. It also contributes to the delightful sweetness and color of our homemade caramel.
Granulated Sugar: Used alongside brown sugar in the cookie crust for sweetness and structure, and critically forms the base for our caramel sauce, ensuring it achieves that perfect golden hue.
All-Purpose Flour: The backbone of our chocolate chip cookie dough crust, providing the necessary structure and chewiness. Ensure it’s properly sifted for the best results.
Eggs: A binder for the cookie dough, eggs provide structure, moisture, and help create that desirable chewy texture in the crust. Using a room temperature egg ensures it incorporates smoothly into the mixture.
Baking Powder & Cornstarch: These leavening agents give the cookie crust a slight lift and tender crumb. Cornstarch, in particular, contributes to the soft, chewy texture we’re aiming for.
Vanilla Extract: A key flavor enhancer, pure vanilla extract enriches both the cookie dough and the caramel sauce, adding a warm, aromatic note that complements the other ingredients beautifully.
Heavy Whipping Cream: Indispensable for creating both the rich, creamy texture of the homemade caramel and the smooth, luxurious consistency of the chocolate ganache. Don’t skimp on this for the best results!
Semi-Sweet Chocolate Chips: These melt down to form the smooth, decadent ganache topping. Their balanced sweetness pairs perfectly with the caramel. You’ll also use mini chocolate chips in the cookie crust for pockets of melty goodness.
Flaky Sea Salt: More than just a garnish, this finishing touch is crucial for balancing the sweetness of the entire dessert. Its subtle crunch and briny notes cut through the richness, elevating every single flavor.

Chocolate Cookie Caramel Tart Ingredients

Crafting Your Irresistible Homemade Caramel Sauce

This buttery caramel sauce is remarkably simple to prepare and is sure to become your new go-to caramel recipe. I’ve guided hundreds of bakers through the process, and almost all have declared they’ll never return to store-bought varieties once they taste this homemade version. The depth of flavor and smooth consistency are truly unmatched. However, if you’re short on time, this recipe can indeed be made with high-quality store-bought caramel. Here is my favorite go-to brand for when homemade isn’t an option.

Combine and Heat: In a medium, heavy-bottomed saucepan, combine the granulated sugar, water, and corn syrup. Stir these ingredients together gently until the sugar is fully dissolved. This initial stirring helps prevent crystallization later on. Place the saucepan over medium heat.
Achieve Perfect Caramelization: Bring the mixture to a boil. It’s crucial not to stir the syrup once it starts boiling, as this can cause sugar crystals to form. Instead, simply swirl the pan occasionally to ensure even cooking. Watch closely as the mixture transforms from clear to a beautiful golden, then a deep amber color. This process requires your full attention, as caramel can burn very quickly from perfectly golden to acrid in a matter of seconds.
Introduce Cream and Butter: Once your caramel reaches a rich, deep amber, immediately remove the pan from the heat. Carefully, but steadily, pour in the warm heavy cream. Be prepared for the mixture to bubble up vigorously – this is normal! Stir continuously until the cream is fully incorporated and the caramel is smooth. Next, add the softened butter and stir until it completely melts and the sauce is uniform and creamy.
Cool and Set: Remove the saucepan from the heat entirely. Allow the caramel to cool slightly in the pan before carefully pouring it into your cooled tart shell. Let the caramel sit at room temperature for an hour, then transfer the tart to the refrigerator to allow the caramel to set completely, typically for at least 4 hours, or ideally, overnight. This crucial cooling time ensures the caramel filling will hold its shape beautifully when sliced.

Baking the Perfect Chocolate Chip Cookie Tart Crust

Now that your caramel is cooling, let’s turn our attention to the heart of this dessert: the irresistible chocolate chip cookie crust. This simple yet crucial component provides the perfect chewy base for our luscious fillings. For the most precise instructions and optimal results, please always refer to the detailed recipe card at the very bottom of the page!

Mastering Brown Butter: In a small, light-colored saucepan, melt the unsalted butter over medium-low heat. Continue cooking, stirring occasionally, until the butter foams, then turns a deep golden-amber color, and emits a rich, nutty aroma. Small brown flecks will appear at the bottom—these are crucial for flavor! Immediately remove from heat and pour into a heat-safe bowl to stop the cooking process. Allow it to cool slightly, about 10-15 minutes, before proceeding. This step adds unparalleled depth to your cookie crust.
Combine Wet Ingredients: In a large mixing bowl, combine the cooled brown butter with both the packed light brown sugar and granulated sugar. Stir vigorously with a whisk or wooden spoon until the mixture is well combined and slightly lighter in color.
Add Egg and Vanilla: Introduce the room temperature large egg to the sugar-butter mixture. Whisk for about 20 seconds until fully incorporated and the mixture is smooth. Stir in the pure vanilla extract, ensuring that sweet, aromatic base for your cookie.
Incorporate Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, cornstarch, and salt. Sifting helps prevent lumps and ensures an even distribution of ingredients. Gradually add these dry ingredients to your wet mixture. With a rubber spatula, gently fold until a cohesive dough forms and no streaks of flour remain. Be careful not to overmix, which can lead to a tough crust. Finally, fold in your mini chocolate chips until just distributed.
Press into Tart Pan: Lightly grease a 9-inch tart pan with a removable bottom using cooking spray or butter. Transfer the cookie dough to the prepared tart pan. Using your hands or the bottom of a flat-bottomed cup, press the dough evenly into the bottom and up the sides of the pan. Pay special attention to pressing it firmly into all the fluted edges to create a beautiful crust.
Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the cookie crust for 15-20 minutes, or until the edges are golden brown and the center is set and slightly puffed. The goal is a chewy, golden crust. Once baked, remove the tart pan from the oven. While still warm, you can gently press down the edges again with the back of a spoon or cup to ensure an even, flat surface. Let the crust cool completely on a wire rack before moving to the next step.
Prepare for Caramel: Once your baked cookie crust is completely cool, it’s ready for its creamy caramel layer. Gently pour the thoroughly cooled homemade (or store-bought) caramel sauce into the baked cookie filling, spreading it evenly within the cookie walls of the tart. Place it in the refrigerator to allow the caramel to firm up properly.

Expert Baking Tips for a Flawless Chocolate Chip Cookie Tart

Achieving perfection with your Caramel Chocolate Chip Cookie Tart is easier than you think with these expert tips. These insights will help you navigate potential challenges and ensure your dessert is nothing short of spectacular.

Mastering Brown Butter: This step is key for unparalleled flavor. Keep a very close eye on your butter as it browns. It transitions from golden to burnt incredibly fast. Look for a deep amber color and a distinct nutty aroma, with tiny brown flecks at the bottom of the pan. As soon as you see these signs, immediately remove it from the heat and pour it into a cool bowl to stop further cooking.
Caramel Patience is a Virtue: When making the caramel from scratch, patience and focus are paramount. Avoid stirring the sugar mixture once it begins to boil, as this can cause crystallization, resulting in a grainy caramel. Swirling the pan is acceptable. Investing in a candy thermometer is highly recommended; aim for 350°F (175°C) for that perfect deep amber color and ideal consistency.
Silky Smooth Ganache: The key to a flawless ganache glaze is properly heated cream and sufficient resting time for the chocolate. Ensure your heavy cream is hot enough to melt the chocolate chips completely, but not boiling. After pouring the hot cream over the chocolate, let it sit undisturbed for 3-5 minutes before stirring. This allows the chocolate to melt evenly, leading to a smooth, lump-free ganache.
Preventing Caramel Cracks: Nothing is more disheartening than a cracked caramel layer! To prevent this when slicing, ensure your caramel filling has completely cooled and set in the refrigerator for at least 4 hours, or preferably overnight, before you add the ganache. For exceptionally clean cuts, run a sharp knife under hot water, wipe it dry, and make your slice. Repeat this process for each cut.
Adjusting Ganache Texture: If your ganache turns out too thick after mixing, don’t worry! You can easily thin it out by adding a very small amount of warm heavy cream (start with half a teaspoon) and stirring gently until it reaches your desired pourable or spreadable consistency. Conversely, if it’s too thin, let it sit at room temperature for a bit longer, or pop it in the fridge for 5-10 minutes, stirring occasionally until it thickens.
Serving Temperature Matters: For the best flavor and texture experience, allow your Caramel Chocolate Chip Cookie Tart to come to room temperature for about 20-30 minutes before serving. This allows the cookie crust to soften slightly, the caramel to become perfectly gooey, and the ganache to be velvety smooth.
Creative Garnishes: While flaky sea salt is essential, feel free to add other garnishes like a drizzle of extra caramel, a dusting of cocoa powder, or even a few chopped toasted nuts for added crunch and visual appeal.

Caramel Chocolate Chip Cookie Tart Slice

Essential Kitchen Tools for This Cookie Tart

Having the right tools can make all the difference in ensuring a smooth and enjoyable baking experience. Here are the key kitchen items that will assist you in creating this stunning Caramel Chocolate Chip Cookie Tart:

Tart Pan with Removable Bottom: This is indispensable for achieving the elegant presentation of a tart. The removable bottom allows for easy unmolding without damaging the delicate crust. You can opt for this one with the scallop edge for a classic look, or if you prefer a straight edge, this cheesecake pan also works wonderfully.
Small Offset Spatula: This handy tool is perfect for spreading the chocolate ganache evenly and smoothly over the caramel layer, ensuring a professional and beautiful finish. It also helps with precise layering.
Medium Microwavable Bowl: Ideal for quickly and safely heating the heavy cream for your ganache. Its microwave-safe nature makes this step fast and efficient.
Medium Saucepan: A sturdy, medium-sized saucepan with a heavy bottom is essential for making the homemade caramel sauce, as it ensures even heat distribution and helps prevent burning.
Measuring Cups and Spoons: Accuracy is key in baking! A complete set of dry measuring cups and liquid measuring cups, along with a set of measuring spoons, will ensure all your ingredients are precisely portioned for the best results.
Mixing Bowls: You’ll need various sizes of mixing bowls for different components of the tart, such as combining dry ingredients, wet ingredients, and preparing the ganache.
Whisk: A good whisk is invaluable for blending ingredients smoothly, especially when combining the brown butter with sugars, and for incorporating the egg and vanilla into the cookie dough mixture.
Wooden Spoon or Rubber Spatula: These are perfect for stirring the caramel sauce, folding dry ingredients into the cookie dough without overmixing, and gently spreading the ganache. A rubber spatula is particularly useful for scraping down the sides of bowls, ensuring no delicious bits are left behind.
Wire Rack: Crucial for cooling the baked cookie crust evenly and thoroughly. Proper cooling prevents sogginess and ensures a crisp, firm base for your fillings.
Candy Thermometer (Optional but Recommended): While not strictly essential if you trust your eye, a candy thermometer can greatly simplify the caramel-making process, ensuring you reach the perfect temperature for that deep amber color without the risk of burning.

Frequently Asked Questions About This Cookie Tart

Here are some common questions and helpful answers to guide you through making and enjoying your Caramel Chocolate Chip Cookie Tart:

Q: Can I make this tart ahead of time?
A: Absolutely! This Caramel Chocolate Chip Cookie Tart is an excellent make-ahead dessert. You can assemble the entire tart, including the cookie crust and caramel filling, a day in advance. Store it covered in the refrigerator. For best results, add the chocolate ganache topping and the final sprinkle of flaky sea salt just a few hours before serving to ensure the ganache is perfectly set and glossy.

Q: What if I don’t have flaky sea salt? Can I use regular salt?
A: While flaky sea salt offers a superior crunch and more intense burst of flavor, you can certainly use fine sea salt or kosher salt as an alternative. Just be mindful to use a little less than the flaky variety, as regular salt is more concentrated and you want to avoid overpowering the delicate flavors of the caramel and chocolate.

Q: How do I store leftovers of this cookie tart?
A: Any leftover Caramel Chocolate Chip Cookie Tart should be stored in an airtight container or tightly wrapped with plastic wrap. Place it in the refrigerator, where it will remain delicious for up to 3-4 days. For optimal texture, allow slices to come to room temperature for about 15-20 minutes before enjoying.

Q: Can I use milk chocolate instead of semi-sweet chocolate chips for the ganache?
A: Yes, you absolutely can! Using milk chocolate instead of semi-sweet chocolate chips will result in a sweeter and often creamier ganache. Keep in mind that milk chocolate has a lower cocoa content and higher sugar, so the ganache will be less intense and more mellow. Adjust the quantity of cream slightly if needed, as milk chocolate can melt more easily.

Q: How do I know when the caramel is ready and not burnt?
A: The caramel is ready when it achieves a deep, rich amber color, similar to an old penny. It will smell sweet and slightly nutty. If you’re using a candy thermometer, it typically reaches this stage around 350°F (175°C). The critical point is to watch it very closely; caramel can go from perfectly golden to burnt and bitter in just a few seconds. Err on the side of removing it from the heat slightly earlier if you’re unsure, as it will continue to cook a bit from residual heat.

Q: Can I substitute the corn syrup in the caramel with another ingredient?
A: Corn syrup plays an important role in preventing sugar crystallization, resulting in a smooth, professional-looking caramel. If you don’t have it, you can substitute it with an equal amount of honey, maple syrup, or golden syrup. Be aware that these alternatives might slightly alter the final flavor profile of your caramel, introducing their own distinct notes, but they will still help achieve the desired smooth texture.

Q: My cookie crust cracked after baking. What went wrong?
A: Cracking can happen if the dough is overworked, or if it cools too quickly. Ensure you don’t overmix the cookie dough. Also, allow the baked crust to cool gradually on a wire rack at room temperature. If it does crack, don’t worry! Once the caramel and ganache layers are added, minor cracks will often be completely hidden.

Storing and Freezing Your Caramel Chocolate Chip Cookie Tart

Proper storage is key to preserving the deliciousness and integrity of your Caramel Chocolate Chip Cookie Tart. Here’s how to keep it fresh and even enjoy it later!

Storing Leftovers:

Once cooled and sliced, any leftover Caramel Chocolate Chip Cookie Tart should be stored in the refrigerator. To prevent it from drying out or absorbing other odors, wrap it tightly in plastic wrap or place it in an airtight container. It will remain wonderfully fresh and delightful for up to 3 days. For the best flavor and texture, allow individual slices to come to room temperature for about 15-20 minutes before serving. This softens the caramel and ganache, making them perfectly gooey and smooth.

Freezing Your Chocolate Chip Cookie Tart for Later Indulgence

If you’re planning to enjoy your Caramel Chocolate Chip Cookie Tart at a later date, or simply want to save half for another occasion, freezing is an excellent option. To freeze the remaining portion of the tart, first ensure it is completely chilled and set. Wrap it very tightly in at least two layers of plastic wrap, making sure no air can get in. Then, for an extra layer of protection against freezer burn, wrap it again in aluminum foil or place it in a large, freezer-safe zip-top bag. Label it with the date, and store it in the freezer for up to 2 months. When you’re ready to enjoy it, transfer the frozen tart to the refrigerator and allow it to thaw overnight. For optimal taste and texture, let it come to room temperature for about 30 minutes before slicing and serving. If you froze the tart before adding the ganache, prepare and spread the ganache just before serving after it has thawed.

FOR MORE RECIPES THAT YOU WILL LOVE!

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Recipe

Caramel Chocolate Chip Cookie Tart

Molly Murphy

This incredible tart features a rich brown butter chocolate chip cookie crust, a luscious homemade caramel filling, and a smooth chocolate ganache topping. It’s a symphony of textures and flavors that will impress everyone!

Print Recipe
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Course Dessert

Cuisine American

Ingredients

For the Caramel Sauce:

1 cup granulated sugar
¼ cup water
3 tablespoons light corn syrup
¾ cup heavy cream warmed
2 teaspoons pure vanilla extract
1 teaspoon salt
3 tablespoons unsalted butter

For the Cookie Crust:

10 tablespoons unsalted butter browned and slightly cooled
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
½ teaspoon corn starch
1 ¾ cup all-purpose flour
¾ teaspoon salt
¾ cup mini chocolate chips
1 ½ cups homemade caramel sauce recipe above or high-quality store-bought

For the Ganache:

¼ cup heavy cream
½ cup semi-sweet or dark chocolate chips
Flaky sea salt for sprinkling

Instructions

FOR THE CARAMEL SAUCE

In a medium, heavy-bottomed saucepan, combine the water, granulated sugar, and corn syrup. Stir gently until the sugar dissolves before applying heat.
Place the saucepan over medium heat and bring the sugar mixture to a boil. Observe the bubbles: they will be small and rapid initially, then slow down and become larger as the syrup caramelizes. Do not stir during this boiling process to prevent sugar crystallization. You may gently swirl the pan if needed for even cooking.
Continue to boil the mixture without stirring until it reaches a beautiful golden-amber color. This typically takes several minutes. Watch it very closely, as caramel can burn quickly.
While the caramel is cooking, warm the heavy cream in a microwave-safe bowl for about 1 minute until it’s hot but not boiling.
Once the caramel reaches the desired golden-brown hue, immediately remove it from the heat. Carefully pour in the warm cream (it will bubble vigorously, so be cautious!) and stir continuously until the caramel and cream are thoroughly combined and smooth.
Transfer the caramel mixture to a separate heat-proof bowl. Add the vanilla extract, salt, and butter. Let it sit for a few minutes until the butter fully melts, then stir until everything is well incorporated and the caramel is uniformly smooth and glossy. Allow this caramel to cool completely at room temperature while you prepare the cookie tart.

FOR THE COOKIE DOUGH & ASSEMBLY

Preheat your oven to 350°F (175°C). Lightly spray the sides and bottom of a 9-inch tart pan with a removable bottom with cooking spray or butter. Set aside.
In a medium to large-sized saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until it starts to crackle, then foams, and finally turns an auburn (deep golden-brown) color with small brown specks at the bottom. This is your brown butter! Immediately pour it into a separate heat-proof bowl to cool for 10-15 minutes.
In a medium-sized bowl, sift together the cornstarch, baking powder, salt, and all-purpose flour. Sifting ensures all dry ingredients are evenly distributed and prevents lumps.
In a large mixing bowl, whisk together the slightly cooled melted brown butter, granulated sugar, and packed light brown sugar until well combined.
Whisk in the room temperature large egg for about 20 seconds until fully incorporated. Then, stir in the pure vanilla extract.
Using a rubber spatula, gradually fold the dry ingredients into the wet ingredients. Mix until no streaks of flour remain, then fold in the mini chocolate chips until just combined. Be careful not to overmix the dough.
Transfer the cookie dough into the prepared tart pan. Use your hands or the bottom of a flat-bottomed cup to firmly and evenly press the mixture into the bottom and up the sides of the tart pan. Ensure it’s pressed into all the cracks and crevices for a beautiful, defined crust.
Optionally, sprinkle a few extra mini chocolate chips on top of the pressed cookie dough for added visual appeal.
Bake for approximately 18-22 minutes, or until the edges are golden brown, the top is set, and it has puffed up slightly. Once the tart is out of the oven and still warm, you can gently press down the edges of the cookie crust with the bottom of a cup or a spoon to slightly flatten it and ensure an even border. Let the cookie crust cool completely on a wire rack for 15-20 minutes.
Once the cookie tart crust has cooled completely, carefully pour the cooled caramel sauce into the baked cookie crust, spreading it evenly within the tart shell.
Place the tart in the fridge for at least 4 hours, or preferably overnight, to allow the caramel to fully set and firm up. This is crucial for clean slices later.
When you are ready to serve the tart, prepare the ganache. Heat the heavy cream in a medium microwave-safe bowl until it is hot and just beginning to bubble around the edges. Start with 30-second intervals, checking often, as microwave times can vary.
Remove the hot cream from the microwave and immediately add the semi-sweet or dark chocolate chips. Let the mixture sit undisturbed for at least 3 minutes; you can cover the bowl with plastic wrap to help retain heat and expedite the melting process.
With a small rubber spatula, gently stir the chocolate and cream mixture from the center outwards until everything is melted and the ganache is completely smooth, glossy, and lump-free.
Carefully spread the warm chocolate ganache evenly over the chilled caramel filling using the back of a spoon or a small offset spatula, ensuring a beautiful, uniform layer.
For the perfect finishing touch, sprinkle a pinch of flaky sea salt evenly over the ganache. Allow the ganache to set slightly at room temperature or in the fridge for about 15-30 minutes before slicing and serving. Enjoy your decadent Caramel Chocolate Chip Cookie Tart!

Keyword caramel, tart, chocolate chip, blondie, dessert, cookie tart, homemade caramel, chocolate ganache, baking

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