Salted Caramel Tart
2 c. all-purpose flour
¾ c. butter, softened
¾ c. unsweetened cocoa powder
½ tsp. espresso powder
1 tsp. baking soda
1 c. granulated sugar
½ c. brown sugar
1 tsp. vanilla extract
½ tsp. salt
11 oz. bag Rolo candies (50-52 candies)
1 tsp. coarse sea salt (add more or less as desired)
Preheat oven to 375°. Unwrap foil from around Rolo candies and set aside.
Spray the bottom and sides of a tart pan (with a removable bottom).
Beat butter and sugars in large bowl of a stand mixer. Add eggs and vanilla.
In separate bowl, sift together flour, cocoa powder, espresso powder, baking soda and regular salt.
Gradually add dry ingredients to wet and mix well on medium to combine.
Once fully combined, transfer HALF of the cookie dough to the tart pan. (TIP: spray your fingers with cooking spray to prevent sticking). Use your fingers to press dough into the bottom and sides of tart pan.
Arrange candies evenly over dough. Start the first row about ½ inch in from the outer edge. Space the rest of the candies evenly over the top.
Scoop the rest of the dough into pan. Again, it helps to spray your fingers and press the dough gently over Rolo candies. (NOTE: this is kind of a messy job. You could also put all of the cookie dough into the tart pan and then press the candies down into it).
Sprinkle with coarse sea salt.
Bake for 35-40 minutes.
Remove from oven and allow to cool about 30 minutes before removing from pan.