These Bittersweet Chocolate Salted Caramel Mini Oreo Pies are rich and delicious and only require five ingredients (well six if you add the tablespoons of bourbon in the caramel!) and the whole thing is made on the stove top, no oven needed! The crust is a no-bake combination of crushed Oreo Cookies and melted butter pressed into the mini pie pans. The caramel layer is a delicious salted gooey layer (mine was a little too gooey, next time I will make sure to cook it a little longer so that it's firmer) that is easily made on the stove top.
The top layer is a bittersweet ganache made from bittersweet chocolate melted together with simmering cream. Top the little pies with a sprinkle of sea salt for a salty sweet chocolate delight. Make these delicious pies in advance, keep them in the fridge and they are ready whenever you want to present a fantastic dessert! Here is how you can make your own.
You can find the entire recipe here. I made this recipe into mini pies so I divided the mixture between four pies to serve for dinner and placed the rest in individual ramekins for later. You can also make one big pie instead of mini pies. Start by crushing 36 Oreo Cookies in a food processor until you have fine crumbs. Melt one stick of butter and mix into the crushed cookies until completely incorporated. Divide the mixture between mini pie pans and ramekins. Press mixture firmly into the bottom of the pans and up the sides. Freeze the crusts for 10 minutes until set.
While crusts are in the freezer make the caramel. In a small sauce pan combine 8 tablespoons butter with the brown sugar and cook over medium heat, whisking constantly, until mixture bubbles.
Whisk in 1/4 cup heavy cream until smooth. At this point I added 2 tablespoons of bourbon and 1/2 teaspoon salt. Cool caramel for 15 minutes before pouring into crusts then return to freezer for around 30 minutes until just chilled and set.
After the caramel has chilled make the chocolate gananche. Heat one cup heavy whipping cream until simmering and pour over chocolate. Let sit for five minutes then whisk until smooth and glossy.
Pour over caramel then freeze for a final 30 minutes until chilled and set. I then like to move the pies into the fridge for around three hours to set up. Top each pie with Fleur de Sel sea salt before serving.