Name: Dulce de Leche and Chocolate Tart with Sriracha
Prep time: 20 s
Cook time: 1 s
Total time: 181 s
Yield: 16
Ingredients: 18 chocolate sandwich cookies; 1/4 cup (1/2 stick) unsalted butter; 1/2 cup NESTLÉ LA LECHERA Dulce de Leche; 1 package (8 ounces) reduced-fat cream cheeseat room temperature; 1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels; 1 teaspoon sriracha hot sauce

Ingredients

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18 chocolate sandwich cookies
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1/4 cup (1/2 stick) unsalted butter
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1/2 cup NESTLÉ LA LECHERA Dulce de Leche
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1 package (8 ounces) reduced-fat cream cheese, at room temperature
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1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
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1 teaspoon sriracha hot sauce

Key Ingredients

Dulce de Leche 13.4 oz Can

(13.4 oz. Can)

Make It

Step 1

Place cookies in food processor; cover. Pulse until fine crumbs form. Pour into a medium bowl. Add melted butter; mix to combine. Press crumbs onto bottom of a 9-inch tart pan with removable bottom. Place in refrigerator for 30 minutes.

Step 2

Microwave dulce de leche in small pitcher or liquid measuring cup until easy to pour. Pour over crust in a circular design. Refrigerate for 10 minutes.

Step 3

Place cream cheese in a medium bowl. Microwave morsels in a small, dry, microwave-safe bowl for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Pour chocolate over cream cheese and mix until fully combined. Stir in sriracha sauce.

Step 4

Pour cream cheese mixture over tart. Spread evenly and gently. Refrigerate for 2 hours. Serve dusted with cayenne pepper or ground cinnamon, if desired.