These simple mini chocolate caramel tarts are so easy to make but taste rich and decadent! Perfect for baby showers or even for unicorn birthday parties! The colorful sixlets from Celebration by Frey are festive and fun for any party dessert bar! Be sure to read till the end of the post so you can be entered to win some!
I’m obsessed with anything miniature and these little tarts filled with a smooth, soft caramel and topped with a rich ganache are no exception! And don’t forget the Oreo crust. I swear, everything is better with a cookie crust.
But the real crowning jewel on these party treats are the colorful candies on top! These sixlets from Celebration by Frey come in gorgeous pearlized colors that are so striking against the dark chocolate.
I couldn’t decide if these were perfect for unicorn birthday parties that are all the rage now or if they’d be better suited for baby showers. So I’m letting it up to you! Or just make them for yourself and call it a trial run for some upcoming (perhaps imaginary??) party you’re planning!
I even made some in miniature candy bar form! How perfect would these be for party favors? Just wrap them in a bag, tie a ribbon on and your guests will be thrilled with the most delicious party favor ever!
And while they look like you’ve been slaving away in the kitchen, they really are simple to make!
Simple Mini Chocolate Caramel Tarts
Start by making an easy, 2-ingredient Oreo crust for your tarts. It’s just cookie crumbs and melted butter mixed together!
I used a mini muffin pan and mini loaf pans. You can feel free to use whatever miniature pans you have (there are some fun shapes out there!). Use a baking spray to spray your pans well and make sure to get in all the corners.
Then just press your cookie crumbs into each cavity. For the mini muffin tin, I used about 1 tbsp. per cavity. For the mini loaf pans, I used about 3 tbsp. per pan.
After you have pressed the crumbs firmly up the sides and bottoms, it’s time for the caramel! I used my easy, microwave caramel recipe for the filling. It has never failed me and it sets up perfectly for plenty of other caramel desserts too, including chocolate sea salt caramels, caramel chocolate cupcakes, and caramel marshmallows (but not my moose munch caramel popcorn – that’s a different caramel base!).
Anyway – back to the recipe at hand!
I used my small ice cream scoop to put one scoop of caramel in each tart. It was about 3 scoops for each of the mini candy bars.
Then top it with ganache!
If you’ve never made ganache, you’re missing out! It also is incredibly simple and only 2 ingredients! Just chopped semi-sweet chocolate and heavy cream. It’s like a soft fudge that is the perfect topper for caramel (or anything else if you ask me!).
How to Decorate for a Dessert Party Bar
The fun part is always in the decorating! As soon as you’re done putting your ganache on, you want to start adding your Celebration by Frey candies. Ganache sets quickly, so you have to make sure you don’t let too much time pass before you start decorating!
I went with fun, bright colors because that was the mood I was in and I loved the way they popped against the dark brown color of the chocolate.
But the great thing about Celebration by Frey is they make candies in SO many different colors! You could easily grab some orange and green sixlets and make some Halloween tarts. Or make red and green ones for a Christmas dessert bar! There are so many possibilities!
I just randomly placed them on along with some sprinkles for some extra dimension and shapes.
You do want to be careful that you don’t press down on them, though. The ganache (and caramel) are still very soft, so if you press down on them, they sink easily. It won’t look nearly as pretty as if you just let them sit on top. They adhere very well once the ganache sets and this way you get to see even more of the gorgeous colors rather than having them half-submerged.
Once you’re finished decorating, place your pans in the fridge for a couple of hours.
You want to be sure everything is completely set before you try to remove them. I waited about 2 hours and then used a small butter knife to remove them.
Just gently run your knife inside the muffin tin to loosen it and it should pop right out. I didn’t even have to run it the whole way around. I just put it in in one spot and then wiggled it a little until the tart popped out cleanly.
For the mini candy bars, I did have to insert the knife once on each side to loosen it, but it also popped out nice and cleanly for every single one! I literally didn’t lose one tart removing them from the pans!
Aren’t they gorgeous?? Almost too pretty to eat!
But you’re going to want to ignore that last sentence and eat them all! Because when you bite into them, you get the softest, smoothest caramel! It is SO good!
Supplies Needed for Simple Mini Chocolate Caramel Tarts
How would you decorate yours?
Simple Chocolate Caramel Mini Tarts
With an Oreo crust, a soft caramel filling, ganache topping and colorful decorations, these mini tarts are perfect for parties or baby showers!
- 25 Oreos (crushed)
- 5 Tbsp. Butter (melted)
- 4 oz Semi-sweet chocolate (roughly chopped)
- 1/2 cup Heavy whipping cream
1 batch of Caramel
Celebration by Frey candies in assorted colors
- Melt butter in microwave. Stir in cookie crumbs until well mixed. Press into greased mini muffin tins. Be sure to press firmly along bottom and upsides of each tin. Set aside.
- Prepare caramel according to recipe. Fill each mini muffin tin with approximately 1 Tbsp. of caramel.
- Place chopped chocolate in a small bowl. Heat heavy cream in microwave on low power until it is steaming warm. Pay close attention to it, because you do not want it to boil, but it needs to be hot.
- Once the heavy cream is hot, pour over the chopped chocolate and let it sit for 1-2 minutes. Then stir until it is completely smooth and no lumps remain.
- Pour a spoonful of ganache over each tart until the caramel is covered.
- Then decorate with the Celebration by Frey candies and sprinkles! Place pans in refrigerate for about 2 hours until set. Then carefully remove from pans. Store in refrigerator.
This recipe made 24 mini tarts and 4 mini candy bars. It would also make approximately 36 mini tarts if you did not make the candy bars.