Make Ahead & Freezing Instructions: This is the perfect recipe to make ahead of time and there are several ways to do it. You can prepare the entire dessert, cover tightly, and keep in the refrigerator for 3 days before serving. If the caramel is too firm, let it sit at room temperature for a couple hours before cutting. Or you can prepare the crust in steps 2 and 3, allow to cool, and refrigerate for up to 2 days. You can also prepare the salted caramel for the filling up to 1 week in advance. Tart freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature to soften the caramel before serving.

Caramel, peanut butter and chocolate: Three of the greatest inventions known to mankind, bundled up into a pie that has your name written all over it. With no additional oil at all, you can make the creamiest, richest, most delicious peanut butter of all time in your very own kitchen. It's made me a bit of a PB snob, and I hardly ever eat the store-bought stuff anymore (unless I'm baking, of course)!The crust and caramel for the fillingcan both be made ahead. So if time’s a concern, you can absolutely begin a day or two before. Put another saucepan over a medium heat and, once hot, add a third of the sugar and the liquid glucose. Heat slowly until the sugar crystals dissolve and the mix turns into a light caramel. Add the remaining sugar and cook for about 15 minutes, until you have an amber caramel. Pour in the warm cream, mix well, then remove from the heat. Add the chunks of butter a little at a time, mixing to melt, then stir in the peanut butter. It’s extremely easy to make – mix the ingredients on the stove, pour it into the crust, bake 12 minutes. It’s soft out of the oven but will set as it cools. It’s a well-loved caramel used inmy Caramel Slice and Salted Caramel Tart recipes. Peanut allergy? Oat flour: make sure to use a gluten free oat flour to keep these apple pie bars gluten free. See below for simple instructions for making your own oat flour! Once the sugar has dissolved, stop stirring, increase the heat to high, and cook until the sugar turns a nice copper brown. Immediately remove from heat (so it doesn't burn) and whisk in the heavy cream and butter. It will bubble like crazy, so be careful!

Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

You could use your favorite jarred caramel sauce butit’s so easy (and much cheaper) to make your own. Tastier too. Our Salted Caramel Sauce recipe has step by step instructions.

I say “teeny little bite” because these are so decadentthat I think they’re best as little bite-sized squares but honestly how big you cut them is up to you. I mean, if you want to servethem astwo 4″x 8″ planks, that is entirely your business. Nerds do not judge. Well, unless you get your Game of Thrones noble houses mixed up. Then we are merciless and will never let you live it down no matter how many times you explain that the banners of house Tyrell and house Martell look kind of similar especially from a distance oh my god just drop it already.) I like to cut them into tiny, bite-sized squares. Usually I finish my pies and tarts with dark chocolate ganache, but on this occasion I liked the colour contrast using milk chocolate instead. So you have the dark chocolate cookie crust, golden filling and the paler milk chocolate topping.Thankfully for the.boy, my addiction has evolved to the point where if I have to go a day without my daily dose, I can suppress the strong urge to strangle someone…