3 In Food/ Sweet Tooth

dark chocolate salted caramel oreo pie

dark chocolate salted caramel oreo pie
The whole foodie trend of salty mixed with sweet has caught on as a sexy approach to baking. And, in that case, this would have to be the ultimate pin-up girl of recipes. It’s not to say that I ever really ‘put down the chocolate’ come spring and summer, but my creations do tend toward lighter options. So I made a last hoorah of this pie by going all-out in the decadence department. A dollop of whipped cream or a scoop of vanilla ice cream is highly recommended (you know, to really ‘cut the sweetness’). See full recipe below. 
no bake chocolate caramel oreo pie

Ingredients

1 package (about 36) whole Oreos
1 cup (16 tablespoons) butter, divided
2/3 cup packed brown sugar
1 1/4 cup heavy whipping cream, divided
1 (12 oz) bag dark chocolate chips

Directions

1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.

Store covered in the refrigerator and serve chilled. Makes 8-12 servings.

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