I recently whipped up a treat blending a crisp chocolate chip cookie base with a luscious salted rum caramel and toasted marshmallow topping. I used creamy unsalted butter, rich granulated sugar, and semisweet chocolate chips that harmonized perfectly. This Caramel Tart truly redefined dessert indulgence for me. It impressed everyone.

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I recently experimented with a recipe that totally blew my mind and the Cookie Bottomed Salted Rum Caramel Tart became one of my favorites. I mixed 1 cup all-purpose flour with 1/2 cup unsalted butter, softened to a creamy consistency, and added in both granulated and light brown sugars for that deep sweet flavor.

I then folded in a large egg, a teaspoon of vanilla extract and 1 cup semisweet chocolate chips to get that perfect sweet chocolate taste in the cookie layer. For the caramel, I combined 1 cup granulated sugar with 6 tablespoons butter, slowly melting it together with 1/2 cup warmed heavy cream and a couple of tablespoons dark rum, finishing it off with a sprinkle of flaky sea salt.

To top it all off, I toasted 1 cup mini marshmallows and scattered them on top. This dessert has a vibe similar to gourmet cookies and tart recipes that make you want to Eat Dessert First every time.

Why I Like this Recipe

I like this recipe because it gives me an awesome mix of textures and flavors that just hits the spot every time. I love how the cookie base is both crisp and chewy at the same time and it holds the soft, gooey salted rum caramel perfectly.

Another reason i really dig it is the cool combo of sweet, salty, and a little boozy kick from the dark rum that just makes every bite interesting. It makes me feel like i’m having a gourmet treat without all the fuss.

I also enjoy the challenge of making the caramel on the stovetop because it feels rewarding when i get it right and it’s fun to see the sugar melt into that golden syrup. And to top it off, the toasted marshmallows add a nostalgic vibe to the whole dessert that reminds me of fun summer nights around the campfire.

Ingredients

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All-purpose flour builds the base, providing structure, carbohydrates, and a tender cookie texture.
Unsalted butter adds rich flavor, moisture, and helps achieve a smooth, melt in your mouth finish.
Granulated sugar sweetens the tart, boosting caramelization and satisfying every sweet tooth.
Light brown sugar adds extra moisture, a hint of molasses, and deep caramel notes.
Heavy cream contributes silkiness, richness, and a smooth, luxurious caramel consistency.
Dark rum infuses a warm kick, balancing sweetness with a subtle boozy edge.
Mini marshmallows add a playful texture and extra sweetness that melts beautifully.

Ingredient Quantities

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 cup granulated sugar (for the caramel)

6 tablespoons unsalted butter, cut into pieces (for the caramel)

1/2 cup heavy cream, warmed

2 tablespoons dark rum

1 teaspoon flaky sea salt

1 cup mini marshmallows

How to Make this

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1. Preheat your oven to 350°F and lightly grease your tart pan.

2. In a small bowl, mix 1 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a larger bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it’s light and fluffy.

4. Add 1 large egg and 1 teaspoon vanilla to the butter mixture and mix well. Then, slowly stir in the flour mixture followed by 1 cup semisweet chocolate chips.

5. Press the cookie dough evenly into the bottom of your tart pan and bake for about 10-12 minutes until just set. Let it cool a bit.

6. For the caramel, heat 1 cup granulated sugar in a heavy saucepan over medium heat until it melts into a golden syrup, occasionally swirling the pan.

7. Once the sugar has melted, carefully add 6 tablespoons unsalted butter cut into pieces and stir until it’s completely melted.

8. Slowly add 1/2 cup warmed heavy cream and 2 tablespoons dark rum, stirring constantly until smooth then stir in 1 teaspoon flaky sea salt.

9. Pour the salted rum caramel over your pre-baked cookie base in the tart pan and spread evenly.

10. Top the tart with 1 cup mini marshmallows and pop it upside under the broiler for a couple of minutes until the marshmallows are toasted. Allow the tart to cool a bit before serving. Enjoy!

Equipment Needed

1. Oven (make sure it has a broiler function)
2. Tart pan (for pressing in the cookie dough and baking)
3. Small mixing bowl (for mixing the dry ingredients)
4. Large mixing bowl (for beating the butter and sugars with the egg and vanilla)
5. Electric mixer or hand whisk (to beat the wet ingredients until light and fluffy)
6. Measuring cups and spoons (for all the ingredients)
7. Spatula or wooden spoon (for stirring and spreading the mixtures)
8. Heavy saucepan (for melting the sugar into caramel)
9. Tongs or a heat-resistant glove (for safely handling hot equipment, especially when swirling the pan)
10. Cooling rack (for letting the tart cool before serving)

FAQ

How do I make a perfect cookie bottom for this tart?

The cookie bottom is made with basic cookie dough ingredients like flour, butter and sugars. Just be sure not to overbake it so it stays soft enough to hold the caramel later.

What's the trick to making smooth salted rum caramel?

Stir the sugar steadily on medium heat until it melts evenly, then add in the butter and warm cream slowly. Keep an eye on it so it doesn't burn.

Can I use a different type of rum for the caramel?

Yes, you can substitute dark rum with light rum if thats what you have. Dark rum gives it a deeper flavour but either works.

Why are there mini marshmallows in the recipe?

The mini marshmallows add a fun, gooey texture and extra sweetness, which contrasts nicely with the salty caramel.

Cookie Bottomed Salted Rum Caramel Tart Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead but just reduce the added salt a bit
If heavy cream is not available, half and half works pretty well although it might not be as rich
For the dark rum, you can use a splash of rum extract if you’re short on the real deal
If you dont have semisweet chocolate chips, try chopping up a chocolate bar into small pieces
Instead of mini marshmallows, you could cut up regular marshmallows into small bits

Pro Tips

1. Make sure you constantly watch the caramel while its cookin really close since it can burn in seconds if you get distracted

2. Chill your cookie dough in the fridge for 15 minutes before pressin it into the pan—it helps keep the base crispy even after you add the gooey caramel

3. When you add the cream and rum to the caramel, stir slowly and steady so it doesn’t seize up into lumps

4. For toasting the marshmallows under the broiler, keep a super close eye on them because even a few extra seconds can turn them from lightly browned to burnt real quick