Reminiscent of the candy bar, this recipe hails from Bon Appétit from 2006. I decided to make one large tart, rather than 6 smaller tarts as the recipe suggested. I also used pie weights when baking the chocolate crust to assist in the baking process. In addition, I doubled the amount of caramel for the filling which tasted great with the milk chocolate whipped cream and chocolate crust. I served this as a birthday cake for my son’s 17th birthday!
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