30 creme stuffed chocolate cookies (I used agluten-free brand), crushed into crumbs
10 tablespoons unsalted butter, melted
1 tablespoon white granulated sugar
2/3 cup packed brown sugar
8 tablespoons unsalted butter
1 1/4 cup heavy whipping cream, divided into (1/4 cup and 1cup)
1 (12 oz) bag dark chocolate chips
Fleur de Sel de Carmague to taste
1. Spray with cooking spray or line a tart pan withparchment paper. Finely crush the chocolate cookies with a foodprocessor or blender. Stir crumbs together with 10 tablespoons meltedbutter 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 ina small saucepan. Cook over medium heat, whisking constantly, until mixturebegins to bubble. Continue cooking, whisking constantly, for 1 more minutethen remove from heat. Slowly mix in 1/4 cup heavy whipping cream untilsmooth. Cool caramel for about 15 minutes at room temperature then pour theover the prepared crust. Place in the freezer for about 10 minutes or until thecaramel is cooled but not stiff.
3. Place chocolate chips in a glass bowl. In a saucepan,bring 1 cup heavy whipping cream to a bubble but not boil over mediumhigh 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 andrefrigerate overnight to set. Sprinkle with Fleur de Sel deSarague once completely cool then serve!