Our super easy 3 ingredient Salted Caramel Chocolate Ripple Tarts take just 10 minutes to make! All you need is chocolate cookies, thick caramel & sea salt.
A while ago I shared my recipe for Chocolate & Caramel Butternut Snap Tartlets and you guys went CRAZY for them! And so, I thought I’d experiment a bit more… and the result was these Salted Caramel Chocolate Ripple Tarts. They’re just as delicious as the original recipe, but with a chocolate cookie base and a sprinkle of sea salt!
Salted Caramel Chocolate Ripple Tarts – the BEST 3 ingredient dessert recipe
Just like the original recipe, you only need 3 ingredients to make these bad boys! Oh and they’ll only take you 10 minutes to make… how insanely good is that!?
- 1 packet of Arnott’s choc ripple biscuits – or any plain chocolate cookie (see notes in the recipe card below)
- 1 tin of Nestle Caramel Top N Fill (or you can use any thick caramel you like)
- sea salt
The sea salt really brings out the flavour of the caramel and balances out the sweetness of the tarts. It’s the BEST!
How to stop the cookies from breaking or cracking when they’re cooked
The biggest issue that people have when making these tarts (and the original version), is that the biscuits crack and break when you take them out of the oven and are trying to press them into the patty pan tin.
Basically, placing the cookies into the oven for a few minutes allows them to soften slightly. They sit on top of the moulds of a patty pan tin (with shallow round holes), so that you can gently press them in once the biscuits have softened.
Here’s a few tricks to stop the biscuits from breaking and cracking:
- Preheat the oven to 180 degrees celsius (fan-forced)
- The cookies only need to be softened for a couple of minutes in the oven… and then they’ll harden quite quickly!
- Only soften 6 biscuits at a time
- Press the biscuits down into the moulds immediately after taking them out of the oven using a round (soup) spoon
If you follow these tips, you should end up with yummy little tart shaped biscuits ready to be filled with caramel!
Nestle Caramel Top N Fill substitutes
I like to use a can of Nestle Caramel Top N Fill for this recipe because it’s so quick and easy. You simply place the caramel into a bowl and whisk it until it’s smooth and creamy.
However, if you can’t buy this particular product you can use any brand of thick caramel you like (make sure it’s very thick though so it stays put in the tart shells).
Can I use homemade caramel in this recipe?
Of course!! Making your own homemade caramel is so much fun! Just make sure you cook it a little longer than usual so that it’s beautiful and thick.
Storing Salted Caramel Chocolate Ripple Tarts
These tarts should be stored in an airtight container in the fridge and consumed within 5 days. Please note that the biscuits will soften over time… but they’re almost even more delicious then anyway!
More caramel dessert recipes
I absolutely love caramel desserts (and really… who doesn’t!?). Here’s a few more of my favourite caramel recipes.
Salted Caramel Chocolate Ripple Tarts
- 250 g Arnotts Choc Ripple biscuits see notes
- 380 g Nestle Caramel Top N Fill
- sea salt
- Pre-heat oven to 180 degrees celsius (fan-forced).
- In batches (see notes), place 6 biscuits over each hole of a twelve hole patty pan tin. Bake for 2-3 minutes or until soft.
- Remove from the oven and then quickly and carefully press softened biscuits into the patty pan holes (see notes). Allow to cool for a few minutes.
- Remove the biscuits from the patty pan tin and set aside on a serving plate. Repeat the process with the remaining biscuits in batches of 6.
- Place the Caramel Top N Fill into a bowl and whisk until smooth and creamy.
- Spoon the caramel filling into the biscuit moulds and top with a sprinkle of sea salt. Place into the fridge to set.
- Store in an airtight container in the fridge for up to 5 days.