Instructions

1. Preheat oven to 350 degrees.
2. Add Oreo cookies into your blender or food processor, and mix until they are fine crumbs.
3. Add crumbs to a bowl and mix with 6 tablespoons of melted butter. Be sure the crumbs and butter are fully mixed and crumbs are moist.
4. Press crumbs firmly into the bottom and sides of a 9 inch tart pan. Bake for 6 minutes to set. Remove from oven and let the crust cool.
5. If you don't wish to bake the crust, place the prepared crust in the freezer for about 30 minutes to set.

FOR CARAMEL FILLING:

1. In a saucepan over medium heat, melt butter with brown sugar. Let the mixture come to a boil, stirring frequently. Let it boil for 1 minute, again, stirring frequently.
2. After 1 minute, remove from heat and stir in whipping cream. Return to the heat and again, let the mixture come to a boil and boil for just 1 minute, stirring frequently.
3. Remove from the heat and stir in vanilla and salt, while scraping down the sides of the saucepan. Let the caramel sit at room temperature for 10 minutes, then, spread evenly on top of cookie crust. Place in freezer for 30 minutes.

FOR CHOCOLATE GANACHE:

1. Place chocolate chips in a heat proof bowl. Then, heat whipping cream in a saucepan. Let the cream come to a slight boil, then, remove from heat. Carefully, pour it over the chocolate chips. Whisk the mixture until the chocolate chips are completely melted and smooth.
2. Spread melted chocolate over set caramel. Refrigerate for at least 1 hour before serving...the longer, the better!
3. Keep any leftovers in refrigerator.