Name: Genius Salted Caramel Dessert
Prep time: 20 min
Cook time: 10 min
Total time: PT-490776H8M9S
Cuisine: American
Ingredients: 1 1/2 cups crushed cookies or biscuit crumbs (graham crackers, digestives, or shortbread); 5 tbsp unsalted butter, melted; 1 cup granulated sugar; 6 tbsp unsalted butter (for caramel); 1/2 cup heavy cream; 1/2 tsp flaky sea salt (plus more for topping); 1 tsp vanilla extract; 1/2 cup mascarpone or cream cheese (optional, for creaminess); Whipped cream (optional, for topping)

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This Genius Salted Caramel Dessert is a creamy, decadent treat with layers of smooth caramel, a hint of sea salt, and a rich base that melts in the mouth. It’s the kind of dessert that feels luxurious with every bite but is surprisingly simple to make. Whether I’m serving it at a dinner party or enjoying it as a solo indulgence, this dessert always delivers that perfect salty-sweet balance.

Why You’ll Love This Recipe

I love how this dessert brings together the elegance of salted caramel with an easy-to-follow process that doesn’t compromise on flavor. The layers are perfectly balanced—creamy, sweet, and just salty enough to cut through the richness. It’s one of those desserts that feels like it came from a fancy patisserie, but I can whip it up right at home with minimal fuss. I also like how versatile it is—perfect for casual gatherings or as a fancy finish to a special meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Granulated sugar
Heavy cream
Unsalted butter
Sea salt (preferably flaky)
Cream cheese or mascarpone (optional for added creaminess)
Vanilla extract
Crushed cookies or biscuit crumbs (for the base)
Melted butter (to bind the crust)
Whipped cream (for topping, optional)

Directions

I start by preparing the base: I mix crushed cookies or biscuits with melted butter and press the mixture into the bottom of a serving dish or individual cups. Then I chill it to set.
For the caramel, I melt sugar in a saucepan until it turns a deep amber color, carefully adding butter and stirring until smooth.
I slowly pour in the cream, stirring constantly—it bubbles up, so I stay cautious. Once it’s all combined, I let it simmer briefly until thickened.
I stir in sea salt and a touch of vanilla, letting it cool slightly before layering it over the crust.
For a creamier version, I sometimes blend in mascarpone or cream cheese to the caramel after cooling—it gives it a cheesecake-like richness.
I chill the dessert for at least a few hours, or overnight if I plan ahead. Before serving, I top it with whipped cream and a sprinkle of sea salt.

Servings and timing

This recipe makes about 6 servings.
Prep time: 20 minutes
Chill time: 2–4 hours
Total time: Around 2.5 to 4.5 hours depending on chilling

Variations

Sometimes I add a layer of chopped toasted nuts (like pecans or almonds) for crunch.
For a chocolate twist, I drizzle dark chocolate ganache over the caramel before serving.
I’ve also used different cookie bases—gingersnaps and chocolate wafers both work really well.
To make it lighter, I use Greek yogurt mixed with a little cream cheese for the creamy layer.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 4 days. The caramel may thicken slightly, but I like the texture even more chilled. This dessert isn’t great for freezing since the texture can change, so I prefer making it fresh.
No reheating needed—this one’s best served cold.

FAQs

Can I make this dessert ahead of time?

Yes, I usually make it the night before and let it chill overnight. It sets beautifully and the flavors deepen with time.

Why did my caramel turn grainy?

Grainy caramel usually means the sugar crystallized. I avoid stirring once the sugar starts melting and use a clean pan to prevent that from happening.

Can I make it without cream cheese?

Absolutely. The cream cheese or mascarpone is optional—it adds richness, but the caramel alone is delicious as the star.

How do I get that perfect salted caramel flavor?

I use flaky sea salt and taste as I go. A little goes a long way, and adding it at the end helps keep the salt punchy and distinct.

What kind of cookies work best for the base?

I usually go for graham crackers, digestive biscuits, or shortbread. Anything buttery and crumbly works well.

Conclusion

This Genius Salted Caramel Dessert is one of my go-to sweet treats when I want something indulgent without too much effort. The salty caramel, smooth texture, and buttery base hit all the right notes. Whether I serve it casually in jars or dress it up in glasses, it always leaves everyone asking for seconds.