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Decadent Caramel Chocolate Tart

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“This one's pure evil and definitely not for dieters. The recipe calls for honey or chocolate grahams; if you have a pack that was left open and became limp, use them here. It also uses pre-cooked caramel; when doing this, make a few extra cans, as they can be stored for months and are great for puddings, cake toppings, crepes, etc. Cooking the caramel takes the time mentioned; making the tart takes only minutes.”
3hrs 10mins
1 tart

Ingredients Nutrition


  1. Place unopened milk cans in a large pot, cover with water and boil for 3 hours.
  2. Keep on topping up the water; do not let the pot boil dry.
  3. Or boil in pressure cooker for 55 minutes.
  4. Let cans cool down completely.
  5. Whip cream until stiff.
  6. Fold 2 cans caramel into cream.
  7. In a 9x13 pan, place a layer of grahams, cover with 1/2 cream mix, then 1/2 grated chocolate.
  8. Repeat layers.
  9. Refridgerate tart.
  10. Optional: serve with extra whipped cream.

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