Old Fashioned Sweet Tarts

81 squares servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
5.0/5 (1)
Old Fashioned Sweet Tarts
Old Fashioned Sweet Tarts are decadent layered candy squares with a chocolate cookie crust, rich caramel-pecan filling, and silky chocolate topping. These no-bake confections are perfect for holidays and special occasions when you want something impressive that’s surprisingly simple to make.

Ingredients

81 squares servings
  • 1/3 cup plus 1/2 cup butter divided
  • 20 cream-filled chocolate sandwich cookies, crushed
  • 1 (14 oz) package caramels
  • 3 cups chopped pecans
  • Topping
  • 3/4 cup semisweet chocolate chips
  • 3 tbsp butter
  • 3 tbsp heavy whipping cream
  • 3 tbsp light corn syrup
  • 3/4 tsp vanilla extract

Step-by-Step Instructions

  1. Preheat oven to 325°F. In a large saucepan, melt 1/3 cup butter over medium heat; stir in the cookie crumbs until well combined. Press mixture firmly into an ungreased 9-inch square baking dish to form an even crust. Bake for 10-12 minutes or until set. Cool on a wire rack.
  2. Meanwhile, in a small saucepan, melt caramels and remaining 1/2 cup butter over low heat, stirring frequently until smooth. Stir in the chopped pecans until evenly distributed. Pour the caramel-pecan mixture over the cooled crust, spreading evenly. Cool completely.
  3. For topping: In a small saucepan, combine the chocolate chips, 3 tablespoons butter, heavy whipping cream, and corn syrup. Cook and stir over low heat until smooth and glossy, about 3-5 minutes. Remove from the heat; stir in vanilla extract. Pour the chocolate topping over the caramel layer, spreading to cover completely. Cool on a wire rack.
  4. Refrigerate until chocolate hardens, at least 2 hours or overnight. Let candy stand at room temperature for 5-10 minutes before cutting into 1-inch squares to make cutting easier. Store in an airtight container in the refrigerator for up to 2 weeks.

Common Problems and Solutions

Q: Why is my caramel layer too hard to cut?

A: Make sure to let the candy sit at room temperature for 5-10 minutes before cutting. If it's still too hard, you may have overcooked the caramel layer. Use low heat and stir constantly when melting the caramels to prevent them from getting too firm.

Q: Can I make these ahead of time?

A: Yes! These tarts actually improve after a day in the refrigerator as the layers set completely. Store them in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.

Q: Why won't my chocolate topping harden?

A: The chocolate layer needs adequate refrigeration time - at least 2 hours. Make sure you're storing them in the refrigerator, not just at room temperature. If it's still soft, your kitchen may be too warm; keep them chilled until serving time.

Tips and Techniques

For cleaner cuts, dip your knife in hot water and wipe it dry between each cut. You can also line the baking dish with parchment paper with overhang on two sides - this makes it easy to lift the entire candy out before cutting. Crush the cookies in a food processor or place them in a sealed plastic bag and crush with a rolling pin until fine crumbs form.

Ingredient Substitutions

  • cream-filled chocolate sandwich cookies: chocolate graham crackers or chocolate wafer cookies
  • chopped pecans: walnuts or roasted peanuts
  • heavy whipping cream: half-and-half or evaporated milk

Equipment Needed

  • 9-inch square baking dish
  • Large saucepan
  • Small saucepan (2)
  • Wire cooling rack
  • Sharp knife for cutting