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Halloween Candy Caramel Tart

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This Halloween Candy Caramel Tart has a buttery base topped with creamy caramel and lots and lots of Halloween caramel based candy.

Alt text: A caramel tart topped with chopped Snickers candy pieces sits on a white plate. One slice has been removed and placed on a smaller white plate in the foreground. The tart has a golden, crumbly crust filled with smooth caramel and generous chunks of chocolate bars showing layers of nougat, peanuts, and caramel. Both plates rest on a dark wooden surface, highlighting the glossy caramel and textures of the candy pieces.

I made this Halloween Candy Caramel Tart for Halloween Treats Week.

While it might seem like overkill to put candy into caramel….well, so what?

I’m all for overkill.

This tart is perfect for a Halloween Party or if you just want to use up your leftover Halloween candy.

I know, what leftover candy? 😛

Alt text: A close-up view of a caramel tart topped with chopped pieces of Snickers candy bars. The tart has a golden-brown, flaky crust filled with glossy caramel and generously scattered chunks of chocolate showing layers of nougat, caramel, and peanuts. The tart rests on a white plate, with a dark wooden surface beneath, emphasizing the rich textures and warm tones of the dessert.

The base for this is Pâte Sucrée.

And though that means sweet dough, you will find that the dough is not that sweet.

What I love about this dough is that it does not require you to pre-chill it.

You can make it and use it right then and there.

However, you do need to chill it once you get it in the tart pan.

But only for 15 minutes so it’s rather quick.

The other thing I love about this dough is that it’s forgiving.

If it rips or there is a hole, you just patch it with more dough.

Ingredient Highlights:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

  • Unsalted Butter: You need to make sure you use European butter with the highest butterfat you can find. Most of the butter you find at the store is 80%. European butter starts at 83%.
  • All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
  • Egg Yolks: Four egg yolks might seem like a lot for this type of pastry but trust me…four egg yolks.
  • Baker’s Sugar: Also known as Superfine Sugar. It is granulated sugar that has been finely ground so the crystals are smaller. As a result, it dissolves easier than regular granulated sugar. Your caramel will be less grainy if you use this type of sugar.
  • Heavy Whipping Cream: Heavy whipping cream is to be use. No half and half. There is no substitute for this.
  • Halloween Candy: What you want to use is totally up to you. I went with Snickers, Milky Way, and Kit Kat because that is what was left in the bowl of Costco candy bars. 🙂
A close-up overhead view of a single slice of caramel tart on a white plate. The tart slice has a golden, crumbly crust and is filled with smooth caramel topped with chopped Snickers pieces showing layers of chocolate, nougat, peanuts, and caramel. The glossy caramel surface contrasts with the textured candy chunks, and the plate rests on a dark wooden table.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Alt text: A caramel tart with a golden, flaky crust topped with chopped Snickers candy bars. The glossy caramel filling is studded with chunks of chocolate showing layers of nougat, peanuts, and caramel. The tart sits on a white plate atop a dark wooden surface, with a few crumbs scattered near the edge.

Tips for making successful Caramel:

  • Get a good thermometer. There are a lot of variety of thermometers out there for candy.
    I prefer a digital laser thermometer (link to the one I use is in the recipe) but you can use the old fashioned kind that hand on the side of the pot.
  • When making candy, especially fudge but even caramels I like to use a superfine sugar.
  • If you don’t want to spend the extra money (like me) for the special sugar just put it in the food processor and pulse a few times.
  • Have all your ingredients out and measured before you start.
    Candy making is about timing and if you have to measure out as you go there is a good chance things won’t turn out.
  • Be patient. This one is hard for people. I taught Jr. High for years so I have a lot of patience.  
    Candy making takes time.
  • Don’t stir. You will want to but don’t do it.
  • Don’t scrape the bottom. Often in the caramelization process the bottom of the pan will get a little more brown than you want. So don’t scrape that into the pan. Just let what caramel comes out…come out.
  • Don’t touch.You may be tempted to stick your finger in there to see how it taste. It tastes like burnt off finger if you stick your finger in there.
A slice of caramel tart topped with chopped Snickers candy pieces sits on a small white plate in the foreground. Behind it, the remaining tart with a missing slice rests on a larger white plate. The tart has a golden, crumbly crust and a glossy caramel filling studded with chocolate pieces showing layers of nougat, peanuts, and caramel. Both plates are placed on a dark wooden surface with a softly blurred background.

Want More Tart Recipes?

Caramel Apple Walnut Tart

Mini Bailey’s Irish Cream Mocha Cheesecake Tarts

Strawberry Key Lime Tart

Pumpkin Creme Brulee Tartlets

Halloween Candy Caramel Tart

Halloween Candy Caramel Tart

Ingredients

  • For the tart shell:
  • 1 cup all-purpose flour
  • 4 TBSP granulated sugar
  • ½ cup butter unsalted butter, cut into small pieces
  • 4 egg yolks
  • pinch of table salt
  • For the filling:
  • 1 cup granulated sugar
  • 4 TBSP water
  • ¼ cup heavy cream
  • 4 TBSP light corn syrup
  • 4 TBSP unsalted butter
  • 1 1/2 cups chopped up Halloween Candy (I used Snickers, Milky Way, and Kit Kat)

Instructions

  1. Preheat oven to 375°.
  2. For the Tart Shell:
  3. Whisk together flour, sugar, and the table salt in a small bowl (or use food processor)
  4. Add the butter.
  5. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. You can also use a food processor and pulse.
  6. Add egg yolks.
  7. Knead lightly until dough comes together or use the pulse setting.
  8. On a well-floured surface, roll into a 10-inch circle.
  9. Place circle of dough into a tart pan with a removable bottom.
  10. Press dough against sides of the pan.
  11. Trim away and discard excess dough.
  12. Chill shells until firm, 15 minutes.
  13. Bake pastry shell 15-20 minutes; cool.
  14. For the Filling:
  15. Place sugar, water, and corn syrup in a small skillet over medium heat.
  16. Swirl pan lightly to mix.
  17. Simmer mixture until it turns the color of iced tea, about 5 minutes.
  18. Remove caramel from heat; stir in the butter.
  19. Add cream; stir until caramel is smooth.
  20. Scatter 1 cup of the chopped Halloween candy on the bottom of the tart.
  21. Pour the caramel into the tart.
  22. Top the tart with the remaining 1/2 cup Halloween Candy.
  23. Allow tart to cool completely.
  24. It’s going to have a candy bar texture. You can cut it easily but the caramel will not run…will be more like the inside of a Milky Way Bar.

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