candy bar tart.

candy bar tart.

Party tart alert! I know many of us are celebrating tomorrow, and I’m sure there will be some fired-up barbecue grills and tasty sides, but have you thought about dessert? There are so many options at this time of the year; summer fruit seems like it’s all peaking right this moment, and I think I can hear your ice cream makers churning as I write this. I’m on vacation, but that doesn’t mean I won’t be making you food; we make food all the time down here, because we can eat every single meal poolside, and nothing pairs better with eggs and turkey bacon than your own toes in the water watching the sun rise, let me tell you.

Listen, I know you’re making a fruit thing for dessert tomorrow. Maybe it’s a pie, perhaps it’s a fruit-topped cupcake, who knows. Would you like a second dessert idea? Sure you would, because I’m offering you a giant, round candy bar. Right. So we’re good then? Good. Just imagine how awesome your dessert bar will be with toasted walnuts, caramel, and chocolate added to it.

candy bar tart.

Mind you, I’m not saying you immediately cancel your fruit plans to make this; rather, I say you make this in addition to what you’re already making. it’s a perfect contrast to all that fruit, and it goes very well with the ice cream you’re either planning to buy to make. In fact, i think ice cream with this tart is essential, because it really balances out the intense candy bar insides.

This thing is a monster, which makes it ideal for get-togethers, as one tart will feed a massive amount of people. Cut it in slivers. I made the mistake of cutting it initially into twelve slices; not a bad idea in theory, but no one can eat that much of this; it’s far too rich and nutty. What works wonderfully here is to cut it in those twelve pieces, pop it into an airtight container, and place it back in the fridge to re-chill. Once you’re ready to serve it, cut each of those pieces in half, resulting in 24 candy bar slices with razor-perfect edges. Bonus: you can do this all ahead of time, and that means no knife mess during the party. All you’ll need to focus on is popping one of these and some ice cream onto serving plates.

candy bar tart.

I need your help with something: what do you think of when someone tells you to use “chocolate wafers” in a recipe? I’ve had Martha and now the Baked duo do it to me (with this offering), and I suppose I think that’s a little vague. Is there some classic chocolate wafer cookie for desserts such as this which I know nothing about? I’d love to know if this is the case; tell me what you usually use in scenarios like this. Although it’s a wee bit embarrassing, there’s only one thing I think of when I hear the words “chocolate wafer cookie.”

Oreos. Classy, I know. I’m not apologizing.

Whatever floats your chocolate wafer boat, this tart will be incredible. A word of caution: I don’t know about other cookies, but Oreos will be all up in your teeth, so after you eat this, you may want to discreetly check to make sure you’re not flashing a face-full of black crumbs every time you smile. You’re at a party, after all; don’t be that person.

candy bar tart.

Little-known fact about me: I love – I mean love – finding typos in published things. As a writer (I’ve taking to calling myself that recently, for reasons which we will soon discuss), I think it gives me a sense of relief that other people screw up like I do so often. No one is perfect, and even the most thoughtfully edited book is subject to weird little missteps.

If you have the Baked Elements book, this recipe contains one of those missteps. It’s at the very beginning, where you inexplicably preheat the oven to 300˚F and then never return to it again. Now, if you’re like me, this sort of thing can really muck things up for you. Why? Because I always assume it’s my fault, and that I’m not seeing something essential to the recipe. After probably 83 read-throughs and 25 minutes of background research into baking versus not baking a cookie crust, I determined that this was the same temperature they refer to in their roasted nuts chart at the beginning of the book. However, the ingredients list clearly indicates that the directions for roasting the nuts are found on page 19, and you are come into the recipe with prepared nuts. So: I’m pretty sure that’s the mistake in this, if you’re reading directly from the book. Don’t spend an hour obsessing over it like I did.

Adapted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. I love this book; it is on its way to becoming my favorite of theres.

Candy Bar Tart

for the crust:

  • 11-ounce bag Oreos, filling removed (or “chocolate wafers” of your choosing)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

for the filling:

  • 1 cup sugar
  • 1/3 cup heavy cream
  • 5 tablespoons unsalted butter, softened and cut into 1/2-inch cubes
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon sea salt
  • 2 1/4 cup walnuts, toasted*

for the glaze:

  • 4 ounces good-quality dark chocolate (I used a 70% Ghirardelli)
  • 6 tablespoons (3/4 stick) unsalted butter, softened, cut into cubes
  • 2 teaspoons light corn syrup

*to toast the walnuts, simply place them on a metal sheet pan, preheat your oven to 300˚F, and when it’s ready, pop them in until they start to turn a wee bit darker and get fragrant, about 10-12 minutes. Alternatively, you can do this in a large skillet over medium-high heat for a few minutes, but no matter how you toast your nuts, always watch them carefully: a burned nut is a gross nut, and it will ruin your entire batch.

Lightly coat a 9-inch Springform pan with nonstick cooking spray.

Make the crust:

Whiz your Oreos (or chocolate wafers, fancypants) until they turn into a fine powder. Place crumbs in a large bowl and stir in the sugar to blend. Pour the melted butter in and stir with a rubber spatula until everything is combined and the mixture looks wet throughout. Take your time: there were lots of dry spots in mine, so don’t stop mixing until you’re sure everything is coated in butter.

Turn the crumb mixture into the prepared pan and press it out to form a crust that covers the bottom and runs up the sides around 1 inch high. Don’t feel the need to be perfect here: I liked the way mine turned out with its uneven edges; like cookie mountain silhouettes. Use the bottom of a measuring cup to press and smooth the bottom out firmly. Place in the refrigerator to chill a bit while you make the filling.

Make the filling:

In a medium, heavy-bottomed saucepan, combine the sugar with 1/4 cup water. Stir the mixture gently so you don’t splash any up the sides. Place over medium-high heat, stirring until sugar dissolves. Increase the heat to high and allow the mixture to boil without stirring. Watch the mixture carefully; I am openly nervous about making caramel, so I find that if you’re like me, hovering over it helps a lot. Watch it until you see it turn a medium amber color, and once it does, remove it from the heat and slowly stream in the cream. Your mixture will bubble up, but whisk mightily until it stops.

Place the pan back over low heat and whisk in the butter, stirring constantly until caramel is thickened, around 2-3 minutes. Remove from the heat and stir in vanilla and salt. Mix to combine, then stir in you toasted walnuts until evenly coated. Take your crust out of the refrigerator, pour in the caramel-walnut mixture, flatten with a spatula (moving any walnuts piles around to get an even distribution) and place back in the fridge for at least 1 hour to chill.

Make the glaze:

Place the chocolate, butter, and corn syrup in the bowl of a double boiler over just-simmering water. Allow everything to melt, stirring occasionally, until the mixture is smooth and combined. Remove from the heat and stir to cool it slightly; I leave mine sit a few minutes.

Pour the glaze over the tart, focusing on the center, and use a spatula to smooth the top and spread it out to the sides and over the walnut bumps. You should be able to easily cover the tart; remember, the smoother your walnuts, the easier this is. Refrigerate at least 2-3 hours before serving to set the glaze and meld everything together.

When ready to serve, set it out for at least a few minutes, maybe 20 (depending on the heat where you are) before slicing; it’s rock-hard when cold. I keep a slightly damp towel near my knife when I slice it so i can wipe off any residual chocolate as I go; it makes for nice, clean pieces.

This may look like an innocent tart, but remember: it’s a candy bar, and it should be served accordingly. I initially cut this into 12 generous slices, which proved great for the big eaters, but too daunting for even those of us prone to dessert-eating. I would aim for at least 16 slices (4 per quarter tart), if not 20. I could have gotten 24 out of this, because we cut my original slices in half for smaller servings. If you’re having a party with lots of other food, and you’re serving this with other desserts and/or ice cream, definitely aim for 24 pieces.

Stores well in the refrigerator, sealed in an airtight container, for up to 3 days.

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45 Comments on "candy bar tart."

  1. Holy mother of candy bar goodness… it’s like snickers pie! I gotta say, when you said “nobody can eat a twelfth of this tart in one go”, I was like, “oh, Shannon, you don’t know me”, haha! And I can’t help you with the chocolate wafer thing… no idea what they mean by it. I wonder if vanilla wafer cookies come in chocolate and I just haven’t realized it? Anyway, the tart sounds incredible with the oreos. If I were going to a big party (so I wouldn’t eat it all myself) you can bet I’d be making it. Yum!

    • shannon says:

      HA! Willow! I’m shocked! :) so YOU’RE the one who mentioned Snickers pie and was my inspiration for the candy bar tart i just made here in florida..it was YOU! I should correct myself: yes, i think there’s a few of us who could eat a twelfth of this tart and live to tell about it, but we’ll keep that our little secret. :)

      You know, i remember seeing chocolate wafers in a few specialty foods places that were very similar to those swedish ginger wafer cookies, only in chocolate: i wonder if that’s what people mean. I promise you i would know if nilla wafers came in chocolate…THIS i would know. they come in “rainbow food dye,” but not chocolate that i’ve seen. I’m keeping my eyes peeled.

  2. Wait…aren’t Oreos the ONLY chocolate wafer cookie? Well…they are in my world.

    Also, happy vacation. I’d like to come drop in on your vacation, because I need another vacation from my vacation vacation…or something like that.

    • shannon says:

      I know, right? I feel like there’s a mystery “other chocolate wafer” and i’m sure it’s fancy and doesn’t have cream inside. But since I haven’t seen them around, Oreos still win. I suspect even when I do find them, Oreos will still win.
      thanks! after all that Disney you just had, i bet you need a vacation to recover; that’s a lot of stuff. We haven’t been in decades, but i remember both the massive fun and the massive exhaustion. ;)

  3. I’m so excited to hear from you!!!! I didn’t think you’d be posting while on vacation!

    So, yes, there IS a chocolate wafer thing that exists! They’re made by Nabisco and they’re kind of hard to find (especially if you don’t know what you’re looking for). Here they are: http://www.amazon.com/Famous-Chocolate-Wafers-9-Ounce-Boxes/dp/B000FA38ZE

    Hahha, i totally love finding typos too. It makes me feel smart, even though it really has nothing to do with that and more to do with the fact that it was probably the proofreader person’s 15th book they read that day. But back to the recipe…this looks so good! It kinda reminds me of a giant Snickers so I can totally understand why you’d need small pieces, although I’m pretty sure I could eat 1/12th of it myself and make myself sick.

    • We have wafers like that in these here parts too! Thank goodness, because graham cracker crusts? I HATE THEM. (Don’t worry. I didn’t mention that at baking school.)

      • Really?!?! I love graham cracker crusts! Probably because they have so much butter that that’s really all you can taste. But I can’t say I blame you if you prefer chocolate ;)

        • shannon says:

          i would agree where the graham cracker crust is basically butter with a stabilizer (crumbs). so that’s where i can see how people could either love or hate it. honestly, when i say it’s like a layer of butter surrounding your pie or baked good, it makes me not so fond of it. momentarily. ;)

      • shannon says:

        So graham cracker crusts, raisins, and dates. Movita hates list. oh! and tiramis-ew and most (if not all) bread puddings and/or things involving liquids and bread-like items thrown together. that one i will never forget. EVER. in fact, i can not tell how how many tiramisu things i have seen and thought of that comment.

        I feel like the graham cracker crust has a place, but i can see, when people dislike them, how it is possible to hate it. there’s a very distinct texture and flavor to one, and i think you have to have a very strong and happy childhood memory of them to enjoy them? i don’t know…i’ve thought deep thoughts about graham crackers and their crusts.

    • shannon says:

      yay! hi! *furiously waving*
      I’m posting while on vacation, for sure. during my spring break vacation, it was more difficult because i didn’t have my laptop with me (cracked screen which really was overdue to be fixed, and i didn’t want to risk it dying), so i only had my ipad, which is immensely difficult to set up posts on. This time, i have my (fixed!) laptop with me since a) i love keeping up with you all while down here and b) i’m a legit paid writer now and actually have things to work on a little while i’m here. So you will be hearing from me for sure, and i’m excited to hear from you! i don’t consider any of this work, even the paid stuff, so it fits nicely into vacation. :)

      chocolate wafers! great…yet another thing i may have to add to my amazon list. you win for finding these! I’ve never seen these at all, so i would have never found them. thank you!

      lol i know, right? it’s like a indescribable joy comes over you when you know someone else makes mistakes too. :) I say it doesn’t matter how you come about it, a typo is a typo, and we all make them. I used to have to proofread big, publishable stuff at my old job; most of it written by me, and let me tell you that it’s the worst thing ever, because you know if you write something, you automatically suck at proofreading things.
      So you’re the OTHER snickers culprit! I have both you and Willow to blame for making a peanut version down here for our July Fourth celebration…evil, i tell you. EVIL. it figures. :) I was flipping through the comments on the 3rd prior to grocery shopping, and i saw the Snickers mention, and i thought “YES.”

  4. Nicole says:

    Oh my goodness, this is beautiful… and chocolaty. And I love that you used Oreo’s and I don’t know what magical chocolate wafer cookie people use, but who cares? You chose Oreo’s and personally I think they’re better than anything else.
    Funny about the book and the temperature. I get paranoid I am going to do that most of the time when I’m writing out recipes, but more importantly in a completed cookbook. Not cool – I’m sure you’re not the only one that struggled with that.
    At any rate, this is the ultimate dessert…. NOBODY needs fruity desserts when they have this. Thanks for the tip about 24 slices! That’s awesome!

    • shannon says:

      Thank you so much, Nicole! it really is so easy, but it makes for a dramatic dessert, for sure, with all those nuts and layering going on. It definitely does more of the work than I did as far as that goes. I know how you feel about oreos; they really are THE chocolate wafer.

      I was really surprised, especially at this particular book having that large of an error. The Baked books (more so than many others) are so exacting and specific and step-driven that I just knew it had to be me that was missing something when i saw it. I won’t hold it against them, but i really did spend a long time trying to think of what that mystery oven-heating was all about, and if i were going to ruin something. Certainly I could redo the tart, but that’s a lot of semi-expensive ingredients to be messing with.

      ha! So i see you fall squarely into the Team Chocolate category. I think there’s like a mini support group going on here for that at times, because there’s quite a few of you that are smitten. ;) thank you!

  5. Sinful. Positively sinful. And my a’s and ‘s don’t type out well on my computer so I make a lot of typos! Theres ya’ have it!

    • shannon says:

      Totally, Abbe; totally sinful, i agree. :) Typos? They happen to all of us, all the time. My mom continually reads my posts as soon as they’re published and will text me if she sees anything when she reads them. Writers should never have to edit themselves, but with blogging, you hardly have a choice (unless you are schmancy and have a staff or something, which i do not). I’m actually missing the “x” key on my keyboard completely, which thankfully doesn’t show up in lots of words (because i made quite an effort to type it for you there!) ;)

  6. Two desserts are always better than one–always! Shoveling food in your mouth is always better when your toes are dipped in the water and the sun is rising. This is a genius dessert idea. Enjoy your vaca! Eat a slice for me, okay?

    • shannon says:

      status: enjoying my vacation, as directed. ;) i know i must be because there’s an absolutely obscene amount of happy faces that keep showing up in my replies; always a tell-tale sign of a good time. I’ve eaten a few slices for you, so we’re covered. And there’s so many more to go! Seconds?

  7. Monica says:

    Oh boy, Shannon – first of, what a tart! Those guys at Baked are mad geniuses and you’ve really brought their recipe to life here. Great tip about pre-slicing and then it’s ready for ice cream! Love that. And I think 24 slices sounds right for all this rich deliciousness. And can I say…I wondered the exact same thing about the chocolate wafers for a looong time until I finally figured it out and now even know where I can get my hands on a package. (Should’ve asked Amy about it! haha) Enjoy your vacation – poolside meals sound so good right now!

    • shannon says:

      this is a great big, happy tart, monica; thank you! I always really work hard at their desserts, because it’s so obvious that they do, you know? The pre-slice thing really is great, because it saves you time and mess (that oreo crust makes fun little sandy piles every where it goes, which isn’t so fun mid-party.)
      Amy’s a lifesaver; that one really knows where to find stuff. :) and if i can get around to picking up a camera, i’ll have some of those poolside meals for you coming up. always takes a week or so to get past the “get up/get eggs/swim/swim more/read/swim” part of things. ;)

  8. MOTHER OF PEARL. First off, chocolate wafer crusts? The best. The absolute best. Around here, I think you can find plain chocolate wafers in the cookie aisle. And for some reason – it was probably a dream – I feel like I once saw packages of ground up chocolate wafers in the baking aisle – like the graham cracker crumbs you can buy. Seems too good to be true, right? MUST have been a dream. I’m going to check when I’m at the grocery store next. Also, when I saw that tart in Baked Elements? I almost died. (Of joy.) I really get a copy of that book for my ever-growing library. Thanks for testing the recipe out for me. And for finding that typo – it would have driven me barking mad.

    And finally, there is a chickadee that hangs out on the railing of my front steps and peeks at me through my living room window. Not at all related to your post, but he/she is looking at me as I write this comment.

    Happy vacation, lady!

    • shannon says:

      note to self: canada has plain chocolate wafers. Guess i’ll have to come up there to get some whee! :) i wonder if we have the pre-made crumbs…that would be WAY less mess, for sure. I’m looking to see if that’s just you dreaming or not also.

      I know! And i do like that they call it an easy candy bar tart, because it truly is so easy; i’ve seen more complex versions in other books i have and thought “really. for a candy bar? no.” I mean, you know i’ll try it someday, but i’m not stressing out over the summer. you’re welcome! you know i’m happy to test anything for you.

      you know, the wee one has a birdfeeder this year right outside our big main area near the kitchen, and she will sit for HOURS to watch the birds. we get the food which attracts chickadees and other tiny birds, and she loves them. She can now identify five types: chickadees (which she calls ‘chicky-birds’), robins, turtledoves, blackbirds, and cardinals (which she calls “carnivals”). it’s pretty cute.

  9. Brianne says:

    Yum! I have mad dreams of the Take 5 pie from the Milk Bar cookbook; candy bars in a pie are just so…DREAMY! Like vacation. Happy vacation! As I tell you every year (look at us, being old friends!), you deserve it!

    Also: summer fruit is finally starting to become a thing here. Like I just had strawberries last week, and now they’re everywhere. It’s been a long, long wait. I want cherries to go on sale again so I can make your killer focaccia! But I heart chocolate. And Oreo cookie crusts.

    • shannon says:

      aw, you just made me a wee bit emotional there; we HAVE been friends for almost two years now! I remember you were seriously one of my first ever commenters, and i thought “what is this girl DOING talking to me…repeatedly?!?!) And then you brought Emma to the party and the rest is (happy) history. :) candy bars in any sort of dessert just seem so decadent and fun…definitely summertime-appropriate. I’ve still not make the Take 5 Pie, but i want to.

      yay for maine’s summer fruit! i like hearing how everything hits state-by-state…as always, the midwest remains staunchly in the – well, middle – as always with when things get in season. I hate that you have to wait for so long, but you’ll be digging into them long after mine have disappeared. Oh! let me know if you make the focaccia; truly, you will love that one; perfect balance of sweet and savory.

  10. Deb says:

    Oh my goodness! My husband is a chocolate lover and would adore this tart! What an enchanting dessert!

    • shannon says:

      thank you, Deb! this one is probably a must for chocolate lovers. I just learned the other day that you can probably throw any type of nut in this too, and it would be delicious. so if he has a favorite, customize!

  11. Emma says:

    I wish people would start calling me Party Tart. I’ve always wanted a nickname, and that one sounds just risque enough to be enjoyed by all.

    When I think of wafers I think of those little rectangular cream-filled waffley wafers that come in strawberry and vanilla and chocolate. But I know that I’m only thinking of those because they are mad delicious, and the wafers that recipes call for are those round ones.

    This looks mad delicious too, especially to me, since I’m working all day and will have no July 4th feast! No dessert! What…

    Enjoy your vacation!!

    • shannon says:

      I will call you Party Tart from time to time, just because you like it so much. I enjoy it as well.

      And that’s the other “wafer” cookie i thought of, but there’s no way to get those suckers apart to scrape the cream out of. they ARE mad delicious: when we were kids, mom would NEVER buy them for us, but my friends had them, so i used to trade my own cookies for them. Did you know they make coconut now in addition to the strawberry/vanilla/chocolate offerings? yes. I sort of want to try them, and i haven’t had those in years.

      no fourth of july feast! I truly hope the forests of Maine appreciate your dedication. I’d say they should set you up a little fireworks display, but i bet that would NOT be a good idea in the woods. so, pinecone display?

      thanks! :) i shall. i am in the middle of doing just that.

  12. Amrita says:

    Pure decadence! I like it. Happy 4th! :)

    • shannon says:

      Happy fourth to you, Amrita! a little belated, but at least it makes it in time for the holiday weekend, right? ;) hope you’re having a good one!

  13. so, remember how we were talking about how dangerous a drawer full of mini snickers was? and now you are basically giving me a snickers pie? except with OREOS?? like, SERIOUSLY? I can obviously NEVER EVER EVER EVER make this EVER. far too much danger.

    Also, 23492348234th vote for typos. I’m always conflicted as to whether or not I should point them out (when applicable). When I find them in books I just get super sad because a> HOW DO I KNOW WHAT’S RIGHT?! and b> THAT POOR AUTHOR! You know they went through 293482349823 edits before that… and now that’s probably all they see when they look at it lol. Poor thing.

    • shannon says:

      What can i say here: it’s like i couldn’t get our conversation out of my head. in a bad way, i suppose. maybe it’s not dangerous because it’s HUGE?? no? i know….i’m sorry…;) i’m probably going to have to garbage-disposal the rest of the pieces today because somehow we keep eating them and it’s STILL HERE.

      i know! it’s my worst fear if i were to ever write my own book: there WILL be a typo i find after it’s printed, guaranteed. and it’s not like there was anything inherently wrong with the sentence regarding the oven; it just never led to anything. It was, at least, spelled correctly. :) it would be the only thing i see. and given how obsessive the Baked guys are with detail and instructions, i would assume this may drive at least one of them to tears. I feel bad about that. :(

  14. broma bakery says:

    These look amazing. Licking the screen between typing out words….

  15. Wendy says:

    This is one gorgeous candy bar tart! The only way I could possibly make this is in order to take to someone else’s house. We have a family tradition of saying,”I only want a sliver.” Then eating that sliver….and taking another just tiny sliver….and then another. I could happily make myself quite sick eating slice after slice. Better to find an occasion to share! Oddly, I took Baked out of the library and was not drawn to any of the recipes. Based on this tart and your high praise, I think I should give it another look. :)

    • shannon says:

      Thanks, Wendy! Evidently we have the same family traditions. :) our fourth of july gathering was relatively small, which means there have been a lot of “slivers” floating around in the fridge that we’ve been grabbing. BAD. :) next time i make this, it’s out the door in its entirety, if only to keep me from it.

      You know, it’s funny: i can see how people go crazy over their books, and i can also see how people wouldn’t gravitate towards their recipes right off the bat. I think their recipes are gorgeous, but it did take me a minute (after i purchased my first one) to really get into it; i don’t know if it was the intensity of the directions or just that they do make things with a spin that’s totally their own. I’ll say you rarely get just a straightforward recipe with them, so nothing really pulls at the heartstrings, i think. i’m rambling, but my point is try it again, maybe, if you feel like it. You may also like Baked Explorations, their second book, because it’s very americana meets the baked guys, and it’s pretty awesome.

  16. Ashley says:

    Um, Party Tart should totally be your party planning and hosting alter-ego. It’s far too awesome not to be used…

    I also think of those Nabisco Famous chocolate wafers when I see them in the ingredient list….but I’m usually too lazy to go find them (they aren’t everywhere, but they seem common enough in a well-stocked grocery store). If you’re feeling really over the top, King Arthur flour and Smitten Kitchen have recipes to make your own (now that’s fancypants!).

    What’s this about being a paid writer????? Do tell! I must ardently support this new venture!

    And the Baked boys….seriously, they kill me with their treats. I don’t even think I fixated on this because I was entranced by the pumpkin chapter and the boozy chapter… so much to make, so little time! I feel your frustration and triumph on finding errors in recipes — the Sugar Baby cookbook has a few so far that have resulted in super chewy-to-melty caramels (twice! the agony! the double checking of thermometers! argh!) and straight out skipped steps. I’ve taken to writing on post-it notes and putting them at relevant points in the directions. I just can’t bring myself to write in the book ;)

    Hope vacation is stellar!

    • shannon says:

      I feel like maybe the name would be more fancy with an “e” at the end? like The Party Tarte? like French. :)

      Amy suggested those Nabisco wafers, which i swear i have never seen in my grocery store; i’m going to have to hunt them down when i get home. I wish they would be more specific, because you know how different brands can completely change the flavor of a dessert. Certainly the Oreo wafers were delicious in this, but i’d still like to know how those taste. ooooh, recipes for chocolate wafers? now i would totally do that, but i don’t know if i could then grind the amount i’d have to grind up to make a crust. like how i’d make graham crackers from scratch but i may never use them as a crust either. even i can’t go there.

      Ashley, you ardently support all my new ventures, because i think you are just an ardently supportive person. :) I’ll be telling you about it really soon, for sure. as usual, i have to figure out a good way to talk about myself without feeling embarrassed.

      there’s SO much to make in that book, i know! were you surprised that pumpkin made the list of ten favorite ingredients? i was surprise/thrilled. because i always thought that was one of those things that a select few of us clung to, and not something bigger. go pumpkin! :) I’m putting the Sugar Baby book on my list of library checkouts; i love cookbook suggestions from you (although my goodness, has that list gotten long.) post-its are SO GREAT for that: i won’t write in cookbooks either. it’s a benefit of blogging that you have your “notes” listed online versus writing in them. if i don’t end up posting the recipe, I do the same thing: i actually keep a stack of postits on my cookbook bookshelf for that purpose. I also use them when i grab a book and thumb through the recipes; i make a list (page numbers included) of the recipes which catch my eye from the book, and then stick it to the cover. that way, i never forget what i wanted to try next. :)

  17. This looks ridiculously good. Anything with chocolate and caramel is a yes for me. Looks beautiful, too!

    • shannon says:

      Thanks, Eva! This was like, capital-R ridiculous, believe me; at the party I took this one too, it was equal parts “OH i want some of that” and “OH NO I SHOULDN’T HAVE THAT! (give me some)”. amusing to watch people around it, that’s for sure. :)

  18. Kalyan says:

    Just mouthwatering….looks delicious!

  19. Kim Beaulieu says:

    Okay woman, hand over the tart and no one gets hurt. Slowly….

  20. Ohhhh, I am SO glad I found you. I’m part of Baked Sunday Mornings, the online baking group devoted to the BAKED cookbooks. We are making the Candy Bar Tart in about a month, and I’m working ahead. I noticed the exact same error and I’m obsessing about whether or not the crust needs to be baked. (Doesn’t the butter need to cook, even a little??) So what’s a girl to do, but search OCD-style to see if others have blogged about it!! I was *also* uncertain about the alleged “chocolate wafers”, and I did manage to find those Nabisco ones at Safeway after searching three supermarkets… because I’m a little insane like that when it comes to chocolate recipes. ;-) Did you find that your crust fell apart at all? It looks pretty solid in your beautiful photos! Thanks!

    • shannon says:

      hello, Dafna! I’ve heard of Baked Sunday Mornings (in fact, i seriously considered joining up for awhile, but then i got nervous about having time frames to adhere to, etc, and i never did, even though i have all three books and love them.) What a great group though, and brilliant of you to work ahead; that takes care of the deadlines problem, for sure. :)
      i should note that i’ve tried this since i made this tart last year with the actual Nabisco wafers (i found them locally as well) and my results in terms of crust stability are the same. it’s a sturdy crust, and holds together well. Definitely you’ll have a little “chocolate crumb dusting” action when you cut it – i think it’s unavoidable – but other than that, it should stay still for you. hope it helps! good luck to you!

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