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!

Click here for the recipe!