1 package (about 36) whole Oreos
1 cup (16 Tbsp.) butter, divided
2/3 cup packed brown sugar
1 ¼ cup heavy whipping cream, divided
1 (12 oz.) bag dark chocolate chips
1. Finely crush the Oreos with a food processor or blender. (I used the rolling pin in a freezer bag trick) Stir crumbs together with 8 Tbsp. melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Combine the remaining 8 Tbsp. 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 ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the 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 the 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.
|YES!! This is a much more palatable portion|
(I used a springform pan versus a pie plate...the recipe also suggested a torte pan would make for a pretty fluted crust)